Juicy Copycat Cheesecake Factory Bang Bang Chicken

If you’ve ever had the Bang Bang Chicken and Shrimp at Cheesecake Factory, you know exactly why people keep ordering it. That creamy peanut sauce with a little kick, the crispy chicken and shrimp, all served over rice – it’s the kind of dish that makes you want to lick the plate clean. But here’s the thing: you don’t need to wait for a special occasion or drive to the restaurant to enjoy it.

I’ve been making this copycat version at home for a while now, and honestly, it tastes just like the real deal. Maybe even better because you can control how spicy you want it. The best part? You’re making a restaurant-quality meal in your own kitchen, which means you can make extra sauce (trust me, you’ll want to), add more shrimp if that’s your thing, or skip the wait for a table.

This recipe does have a few steps, but don’t let that scare you. Most of it is just mixing sauces and chopping vegetables. Once you get everything prepped, it comes together pretty quickly. Plus, the look on your family’s faces when they taste it? Worth every minute.

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What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breast is your best bet since it cooks quickly and stays tender when cut into bite-sized pieces. If you prefer dark meat, chicken thighs work great too and tend to be a bit more forgiving if you accidentally overcook them. Either way, make sure your chicken is cut into evenly-sized pieces so everything cooks at the same rate. You can also buy pre-cut chicken breast chunks at many grocery stores to save yourself some prep time, just check that they’re roughly the same size so they cook evenly in the curry sauce.

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Options for Substitutions

This recipe has room for some swaps if you need to work with what you’ve got:

• Shrimp: Not a fan of shrimp or dealing with an allergy? You can double the chicken instead or use cubed firm tofu for a vegetarian option. Just coat and cook it the same way.
• Peanut butter: If you have a peanut allergy, almond butter or cashew butter work great in the sauce. Sunflower seed butter is another good nut-free alternative, though the flavor will be slightly different.
• Coconut milk: Full-fat coconut milk is really important here for that creamy curry base – I wouldn’t recommend substituting this one as it’s key to getting the right texture and flavor.
• Vegetables: The carrot, zucchini, and peas can be swapped based on what’s in your fridge. Try bell peppers, snap peas, or broccoli florets. Just keep the cooking time similar so they don’t get mushy.
• Rice vinegar: White vinegar or apple cider vinegar will work in the peanut sauce if rice vinegar isn’t in your pantry. Start with a bit less and adjust to taste.
• Sesame oil: If you don’t have sesame oil, you can use all olive oil, but you’ll miss out on that nutty flavor that really makes the dish pop.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this dish is adding the vegetables too early to the curry sauce, which turns them mushy instead of tender-crisp – wait until the sauce has simmered for the full 15-20 minutes before tossing in your carrots, zucchini, and peas.

Another common error is not properly drying your chicken and shrimp before coating them with cornstarch, as any moisture will prevent that crispy, golden coating from forming and leave you with a gummy texture instead.

When making the peanut sauce, keep the heat low and whisk constantly to prevent the peanut butter from seizing up or burning on the bottom of the pot.

Finally, don’t crowd your pan when frying the chicken and shrimp – cook them in batches if needed so each piece gets direct contact with the hot oil, ensuring that satisfying crunch in every bite.

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What to Serve With Bang Bang Chicken?

This dish is already pretty loaded with chicken, shrimp, and veggies in that creamy coconut curry sauce, so it’s honestly filling enough on its own over rice. If you want to bulk it up even more, some crispy spring rolls or vegetable samosas make great appetizers that fit right in with the Asian-inspired flavors. A simple cucumber salad with rice vinegar and a pinch of sugar is refreshing and helps balance out the richness of the peanut sauce and coconut milk. You could also serve some warm naan bread or flatbread on the side for scooping up extra sauce, because trust me, you won’t want to waste a drop.

Storage Instructions

Store: Keep the curry sauce, peanut sauce, and protein separate from the rice in airtight containers in the fridge for up to 3 days. The veggies might soften a bit over time, but everything still tastes great. I like to store the peanut sauce in a small jar so I can drizzle it fresh over each serving.

Freeze: The coconut curry sauce freezes really well for up to 2 months, though I’d skip freezing the shrimp since it can get rubbery. The chicken holds up fine in the freezer with the sauce. Just let everything thaw in the fridge overnight before reheating.

Reheat: Warm the curry and protein in a skillet over medium heat, stirring occasionally until heated through. You can also microwave it, but add a splash of coconut milk or water to keep it from drying out. Make fresh rice or reheat your leftover rice with a damp paper towel over it in the microwave for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 100-120 g
• Fat: 120-140 g
• Carbohydrates: 220-250 g

Ingredients

For the curry sauce:

• 1 tbsp olive oil
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves (minced)
• 1 1/2 tsp fresh ginger (grated)
• 1/2 cup water
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp allspice
• 1/2 tsp turmeric
• 1 tsp fish sauce
• 14 oz coconut milk (full fat recommended for creaminess)
• 1 large carrot (peeled and sliced into 1/4-inch rounds)
• 1 zucchini (cut into 1/2-inch half-moons)
• 1/2 cup peas

For the peanut sauce:

• 1/4 cup creamy peanut butter
• 3 tbsp water
• 1 1/2 tbsp sugar
• 1 1/2 tbsp soy sauce
• 1 tsp rice vinegar
• 2 tsp lime juice

For the chicken and shrimp:

• 1.5 lbs chicken breast (cut into 1-inch bite-sized chunks)
• 1/2 lb shrimp (peeled and deveined)
• 3 tbsp olive oil
• 5 tbsp corn starch (for a crispier coating)
• Salt and pepper to taste

For serving and garnish:

• 2 cups jasmine rice (cooked)
• 2 green onions (thinly sliced on the bias)
• 1 1/2 tbsp toasted sesame seeds
• 1/4 cup fresh cilantro leaves

Step 1: Prepare Mise en Place and Cook Rice

• 1 onion
• 3 garlic cloves
• 1 1/2 tsp fresh ginger
• 1 large carrot
• 1 zucchini
• 1.5 lbs chicken breast
• 1/2 lb shrimp
• 2 green onions
• 2 cups jasmine rice

Dice the onion into 1/4-inch pieces, mince the garlic, grate the ginger, peel and slice the carrot into 1/4-inch rounds, cut the zucchini into 1/2-inch half-moons, cut the chicken into 1-inch bite-sized chunks, peel and devein the shrimp, slice the green onions on the bias, and measure out all your spices.

Start cooking the jasmine rice according to package directions so it’s ready by the time you plate.

Having everything prepped and rice cooking ensures you won’t be rushed during the final assembly.

Step 2: Build the Curry Sauce Base

• 1 tbsp olive oil
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 onion
• 3 garlic cloves
• 1 1/2 tsp fresh ginger
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp allspice
• 1/2 tsp turmeric

Heat 1 tablespoon olive oil and 1 teaspoon sesame oil in a large pot over medium heat.

Add the diced onion, minced garlic, grated ginger, and red pepper flakes, stirring frequently until the onion softens and becomes fragrant, about 3-4 minutes.

This creates an aromatic foundation that will carry all the complex flavors throughout the dish.

Add the cumin, coriander, paprika, salt, allspice, and turmeric, stirring constantly for about 30 seconds to toast the spices slightly and release their essential oils.

Step 3: Simmer the Curry Sauce with Vegetables

• 1/2 cup water
• 1 tsp fish sauce
• 14 oz coconut milk
• 1 large carrot
• 1 zucchini
• 1/2 cup peas

Pour in 1/2 cup water and bring to a boil, then add the 14 oz coconut milk and bring back to a boil.

Add the fish sauce (this ingredient adds savory depth without making the sauce fishy), then reduce heat to low and simmer for 15-20 minutes to allow the spices and coconut milk to fully infuse and mellow.

Add the sliced carrots, half-moon zucchini, and peas, and continue simmering for 10 minutes until the vegetables are tender but still have slight texture.

I find that adding vegetables near the end prevents them from becoming mushy while still cooking them through.

Step 4: Create the Peanut Sauce and Combine

• 1/4 cup creamy peanut butter
• 3 tbsp water
• 1 1/2 tbsp sugar
• 1 1/2 tbsp soy sauce
• 1 tsp rice vinegar
• 2 tsp lime juice

In a small bowl, whisk together the creamy peanut butter, 3 tablespoons water, sugar, soy sauce, rice vinegar, and lime juice until smooth.

Pour this peanut sauce mixture into the simmering curry pot, stirring well to combine, and heat until the mixture just begins to bubble.

This peanut-curry hybrid sauce is what makes the Bang Bang Chicken distinctive—the combination of creamy peanut butter with the spiced curry creates that signature rich, complex flavor.

Step 5: Coat and Fry the Chicken and Shrimp

• 1.5 lbs chicken breast
• 1/2 lb shrimp
• 5 tbsp corn starch
• Salt and pepper to taste
• 3 tbsp olive oil

In a shallow bowl, combine the corn starch with salt and pepper to taste.

Toss the chicken chunks and shrimp separately in the cornstarch mixture until evenly coated.

Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid overcrowding, fry the chicken chunks until golden brown on the outside and cooked through, about 5-7 minutes total, then transfer to a plate.

In the same skillet, fry the shrimp for about 2 minutes per side until pink and cooked through, then remove to the plate.

The cornstarch creates a light, crispy exterior that contrasts beautifully with the tender interior.

Step 6: Plate and Garnish

• 2 cups jasmine rice
• fried chicken and shrimp from Step 5
• curry-peanut sauce with vegetables from Step 4
• 1 1/2 tbsp toasted sesame seeds
• 2 green onions
• 1/4 cup fresh cilantro leaves

Divide the cooked jasmine rice among serving plates as the base.

Top each plate with the fried chicken and shrimp from Step 5, then ladle the warm curry-peanut sauce with vegetables from Step 4 over the top.

Garnish generously with toasted sesame seeds, sliced green onions, and fresh cilantro leaves.

The warm sauce will continue to coat the crispy proteins while the fresh garnishes add brightness and textural contrast to each bite.

Juicy Copycat Cheesecake Factory Bang Bang Chicken

Delicious Juicy Copycat Cheesecake Factory Bang Bang Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 4 servings

Calories 2350 kcal

Ingredients

  

For the curry sauce

• 1 tbsp olive oil
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves (minced)
• 1 1/2 tsp fresh ginger (grated)
• 1/2 cup water
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp allspice
• 1/2 tsp turmeric
• 1 tsp fish sauce
• 14 oz coconut milk (full fat recommended for creaminess)
• 1 large carrot (peeled and sliced into 1/4-inch rounds)
• 1 zucchini (cut into 1/2-inch half-moons)
• 1/2 cup peas

For the peanut sauce

• 1/4 cup creamy peanut butter
• 3 tbsp water
• 1 1/2 tbsp sugar
• 1 1/2 tbsp soy sauce
• 1 tsp rice vinegar
• 2 tsp lime juice

For the chicken and shrimp

• 1.5 lbs chicken breast (cut into 1-inch bite-sized chunks)
• 1/2 lb shrimp (peeled and deveined)
• 3 tbsp olive oil
• 5 tbsp corn starch (for a crispier coating)
• Salt and pepper to taste

For serving and garnish

• 2 cups jasmine rice (cooked)
• 2 green onions (thinly sliced on the bias)
• 1 1/2 tbsp toasted sesame seeds
• 1/4 cup fresh cilantro leaves

Instructions

 

• Dice the onion into 1/4-inch pieces, mince the garlic, grate the ginger, peel and slice the carrot into 1/4-inch rounds, cut the zucchini into 1/2-inch half-moons, cut the chicken into 1-inch bite-sized chunks, peel and devein the shrimp, slice the green onions on the bias, and measure out all your spices. Start cooking the jasmine rice according to package directions so it's ready by the time you plate. Having everything prepped and rice cooking ensures you won't be rushed during the final assembly.
• Heat 1 tablespoon olive oil and 1 teaspoon sesame oil in a large pot over medium heat. Add the diced onion, minced garlic, grated ginger, and red pepper flakes, stirring frequently until the onion softens and becomes fragrant, about 3-4 minutes. This creates an aromatic foundation that will carry all the complex flavors throughout the dish. Add the cumin, coriander, paprika, salt, allspice, and turmeric, stirring constantly for about 30 seconds to toast the spices slightly and release their essential oils.
• Pour in 1/2 cup water and bring to a boil, then add the 14 oz coconut milk and bring back to a boil. Add the fish sauce (this ingredient adds savory depth without making the sauce fishy), then reduce heat to low and simmer for 15-20 minutes to allow the spices and coconut milk to fully infuse and mellow. Add the sliced carrots, half-moon zucchini, and peas, and continue simmering for 10 minutes until the vegetables are tender but still have slight texture. I find that adding vegetables near the end prevents them from becoming mushy while still cooking them through.
• In a small bowl, whisk together the creamy peanut butter, 3 tablespoons water, sugar, soy sauce, rice vinegar, and lime juice until smooth. Pour this peanut sauce mixture into the simmering curry pot, stirring well to combine, and heat until the mixture just begins to bubble. This peanut-curry hybrid sauce is what makes the Bang Bang Chicken distinctive—the combination of creamy peanut butter with the spiced curry creates that signature rich, complex flavor.
• In a shallow bowl, combine the corn starch with salt and pepper to taste. Toss the chicken chunks and shrimp separately in the cornstarch mixture until evenly coated. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, fry the chicken chunks until golden brown on the outside and cooked through, about 5-7 minutes total, then transfer to a plate. In the same skillet, fry the shrimp for about 2 minutes per side until pink and cooked through, then remove to the plate. The cornstarch creates a light, crispy exterior that contrasts beautifully with the tender interior.
• Divide the cooked jasmine rice among serving plates as the base. Top each plate with the fried chicken and shrimp from Step 5, then ladle the warm curry-peanut sauce with vegetables from Step 4 over the top. Garnish generously with toasted sesame seeds, sliced green onions, and fresh cilantro leaves. The warm sauce will continue to coat the crispy proteins while the fresh garnishes add brightness and textural contrast to each bite.