Bang Bang Chicken and Shrimp Copycat Recipe: Buttermilk Brine Magic Meets Crispy Parmesan Crunch

This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and tangy kick you crave from your favorite restaurant—without the wait. The secret lies in a buttermilk brine that tenderizes the protein while keeping it juicy, paired with a crispy parmesan crust that shatters with every bite.

I’ve perfected this technique over years of testing, ensuring the sauce stays sticky and the proteins cook just right for maximum flavor.

The magic happens in three key steps: brining the chicken and shrimp for at least 4 hours (overnight is even better), creating a foolproof parmesan coating that stays crispy even after baking, and balancing the sauce with just the right amount of heat and tang.

The result? A dish that’s restaurant-quality but simple enough for a weeknight dinner. No special equipment or advanced skills required—just patience and attention to detail.

What you’ll end up with is golden, crispy chicken and shrimp bathed in a glossy, slightly spicy sauce that clings perfectly to every bite. The parmesan crust adds a satisfying crunch, while the buttermilk brine keeps the meat tender and juicy.

This isn’t just a copycat recipe—it’s a game-changer for anyone who loves bold, flavorful dishes that feel like a restaurant meal at home.

Serve it over rice for a hearty main or with roasted vegetables for a lighter option. The sauce is versatile too—use it as a dipping sauce for fries or slather it on sandwiches. Let’s get started on recreating this crowd-pleaser in your own kitchen.

Ingredients for bang bang chicken and shrimp copycat

Crispy proteins, tangy sauce, and buttermilk magic—just 15 ingredients for restaurant-quality flavor.

The buttermilk is non-negotiable—it’s what keeps the chicken and shrimp juicy while the crust stays crispy. Full-fat buttermilk (like Land O’Lakes) works best, but low-fat will do in a pinch. If you’re short on time, mix 1 cup milk + 1 tbsp vinegar and let it sit for 5 minutes to curdle. The shrimp should be tail-on and large—Trader Joe’s or Whole Foods carry perfect ones. For chicken, thighs stay juicier than breasts, but if you prefer breasts, pound them to even thickness. The key is even-sized pieces so everything cooks at the same rate.

No buttermilk? Plain yogurt or sour cream thinned with milk works in a bind. Want less heat? Cut the hot sauce in half and add 1 tbsp more honey to balance. The sauce is where the magic happens—Sriracha gives that signature kick, but Cholula or Tabasco work too. Fresh ginger is ideal, but ground ginger at half the amount keeps things simple. The Parmesan? Grate it yourself—pre-grated gets clumpy and ruins the texture. And if you’re feeling fancy, add 1 tbsp cornstarch to the sauce to make it extra glossy.

This sauce reheats beautifully—just warm it gently on the stove and drizzle over the proteins. The coated chicken and shrimp keep 2 days in the fridge, but the sauce is best fresh. Freeze the sauce separately for up to 3 months. For a shortcut, prep the brining and sauce ahead, then fry and bake everything within 2 hours. The crust loses its crunch if left sitting too long. Serve with steamed jasmine rice or crispy fries to soak up every last bit of that sticky, spicy goodness.

Step-by-step instructions for Bang Bang chicken and shrimp

Here's how to nail that signature crispy coating and tangy sauce every time.

Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and place them in a large bowl. Add the 1 lb peeled and deveined shrimp (leave tails on for presentation) to the same bowl. Pour in the 1.5 cups buttermilk and add 1.5 tsp salt and 0.5 tsp ground black pepper. Stir gently to coat everything evenly.

Cover the bowl and refrigerate for at least 2 hours—this step is non-negotiable. The buttermilk tenderizes the meat and creates that signature crispy crust. I like to marinate overnight for even more flavor, but 2 hours minimum ensures the best texture. The chicken and shrimp will absorb the buttermilk and become slightly opaque, which is your signal it's ready for the next step.

In a shallow dish, combine the 1.5 cups all-purpose flour and 1 cup panko breadcrumbs with 1.5 cups freshly grated Parmesan cheese. Add the 2 whole large eggs to another shallow dish and beat them lightly with a fork. This two-stage coating creates that signature crispy, cheesy crust.

Remove the marinated chicken and shrimp from the buttermilk, letting any excess drip off. Dredge each piece first in the flour mixture, pressing gently to adhere, then dip into the beaten eggs, letting the excess drip off. Finally, coat again in the flour mixture, pressing firmly to ensure a thick, even layer. Place the coated pieces on a wire rack set over a baking sheet and let them rest for 10 minutes—this helps the coating adhere better and prevents clumping when frying.

Heat 0.5 cup olive oil in a large skillet over medium-high heat until it shimmers but isn't smoking. Working in batches to avoid overcrowding, add the coated chicken and shrimp. Fry for 2-3 minutes per side until the coating is deep golden brown and crispy. You'll smell the Parmesan toasting—this is your cue that it's ready. Transfer the fried pieces to a paper towel-lined plate to drain excess oil.

Don't skip the batch frying—overcrowding the pan will lower the oil temperature and result in greasy, soggy coating. The chicken should reach an internal temperature of 165°F and the shrimp should turn opaque and firm to the touch. If any pieces aren't fully cooked, return them to the skillet for another 30 seconds to 1 minute. Keep them warm in a 200°F oven while you prepare the sauce.

In a saucepan, combine the 0.5 cup hot sauce, 0.25 cup honey, 0.25 cup soy sauce, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Bring to a simmer over medium heat and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly. The sauce should coat the back of a spoon and have a glossy sheen.

Taste and adjust the seasoning—add more hot sauce if you want extra heat or more honey if it needs sweetness. The sauce should be tangy, slightly sweet, and packed with umami. Keep it warm over low heat while you prepare to serve.

Arrange the crispy chicken and shrimp on a platter, drizzle generously with the warm Bang Bang sauce, and sprinkle with additional grated Parmesan if desired. Serve immediately with your favorite sides—crispy fries, fresh coleslaw, or a simple green salad. The contrast of the crispy coating with the tangy sauce is what makes this dish so addictive.

Each bite should deliver that satisfying crunch followed by the rich, spicy-sweet sauce. If you're feeling extra fancy, garnish with sliced green onions or sesame seeds for added texture and color. This copycat version captures the restaurant experience right in your home kitchen!

Perfect pairings for bang bang chicken and shrimp copycat

Crispy Side Pairings

Nothing complements the sticky-sweet sauce like crispy fries—I love serving them on the side for dipping. Use frozen fries (like Ore-Ida Golden Crinkles) baked at 425°F for 20-25 minutes until golden and extra crispy.

For homemade, cut 4 large russet potatoes into fries, toss with 1 tbsp cornstarch and ½ tsp paprika, then bake at 450°F for 30 minutes, flipping halfway. 🍟

Fresh & Crunchy Contrasts

A cucumber salad with a tangy dressing cuts through the richness beautifully. Thinly slice 1 English cucumber and ½ red onion, then toss with 2 tbsp rice vinegar, 1 tbsp sesame oil, ½ tsp sugar, and a pinch of salt.

For extra crunch, add ¼ cup chopped cilantro or green onions. The cool, fresh flavors balance the spicy heat perfectly. 🥒

Rice & Noodle Bases

Serve over steamed jasmine rice for a classic comfort-food experience. Cook 1 cup uncooked jasmine rice (about 3 cups cooked) and fluff with a fork. For a lighter option, try cold soba noodles tossed with 1 tbsp toasted sesame oil and ½ tsp red pepper flakes.

The noodles add a satisfying chew that pairs wonderfully with the crispy proteins. 🍚

Sauce as a Dip

Don’t limit the Bang Bang sauce to just the chicken and shrimp—use it as a dipping sauce for extra fun! Warm the sauce slightly and serve it in a small bowl with wonton strips or spring rolls for a shareable appetizer.

It’s also fantastic on grilled cheese sandwiches or as a marinade for tofu or chicken wings. The versatility makes it a crowd-pleaser. 🍜

Sweet & Tangy Balance

Add a mango avocado salsa to the plate for a sweet-tangy contrast. Dice 1 ripe mango, 1 avocado, and ½ red bell pepper, then mix with 2 tbsp lime juice, ¼ cup chopped cilantro, and a pinch of salt.

The natural sweetness of the mango and avocado complements the spicy sauce beautifully. 🥭

Beverage Pairings

For drinks, a sparkling lime soda (like San Pellegrino Limonata) or iced green tea refreshes the palate between bites. If you prefer beer, a light lager (such as Corona or Heineken) keeps the meal crisp and refreshing.

For a non-alcoholic option, try hibiscus iced tea—its tartness enhances the dish’s flavors. 🍹

Frequently asked questions