Bang Bang Chicken And Shrimp Copycat Recipe: Crispy Celery-Crusted Bites With Velvety Yogurt Streaks

This Bang Bang Chicken and Shrimp copycat recipe brings restaurant-quality crispy bites and velvety yogurt sauce to your home table—no takeout required. 💛 The secret lies in celery crusts that stay crunchy while the proteins cook through perfectly, paired with a tangy, creamy sauce that's impossible to resist.

What sets this dish apart is the balance of textures—crispy chicken and shrimp with a breading that holds up to every bite, contrasted by the smooth, slightly spicy yogurt sauce. I've perfected the cooking technique to ensure the proteins stay tender inside while achieving that signature golden crust. The sauce, with its perfect blend of creaminess and heat, is the star of this dish.

By following this method, you'll end up with a plate that looks and tastes just like your favorite restaurant's version—crispy, flavorful, and served with a side of sauce that's always ready for dipping. The celery crust adds a subtle crunch that complements the tender shrimp and chicken beautifully.

Serve with a simple side of rice, a fresh green salad, or crispy fries for a complete meal that's sure to impress. The best part? This recipe delivers restaurant-quality results with straightforward techniques you can master at home.

Ingredients for bang bang chicken and shrimp copycat

Restaurant-quality crunch and tangy creaminess start with these 15 simple yet precise ingredients.

The celery crust is non-negotiable for that signature crunch—fresh celery from the produce section (not the pre-chopped bags) gives the best texture. Trader Joe's or Whole Foods have the freshest stems, but any grocery store works. For the proteins, boneless, skinless chicken breasts ensure even cooking, while large shrimp (16/20 count) stay plump. The yogurt and mayo combo is key for the sauce—full-fat Greek yogurt makes it velvety, while Duck brand mayo adds depth. Don't skip the honey—it balances the heat perfectly.

No celery? Finely chopped parsley or green onion adds color but lacks crunch. Short on mayo? Greek yogurt at 1:1 ratio works in a pinch. For extra heat, swap Sriracha for gochujang or sambal oelek. The cornstarch is optional but helps thicken the sauce—arrowroot powder works too. If your soy sauce is high-sodium, reduce to 1 tsp and add a pinch of sugar to balance. For the proteins, chicken thighs work too but cook faster—adjust frying time accordingly.

Store the dry celery crust mix in an airtight container for 3 days—it keeps better than you'd think. The sauce reheats beautifully but may thicken; add 1 tsp water per cup to loosen. For make-ahead meals, fry the proteins and sauce separately, then combine before serving. The shrimp and chicken stay crispy for 2 days refrigerated, while the sauce lasts 5 days—freeze portions for up to 3 months. Double the batch; it disappears fast.

Step-by-step instructions for crispy celery-crusted chicken and shrimp

Here's how to nail the signature crunch and creamy sauce—just like the restaurant version.

Start by cutting the 1.5 lb boneless, skinless chicken breasts into 1-inch pieces and peeling the 1.5 lb large shrimp, leaving the tails on. In a food processor, pulse the 2 cups celery stems until finely chopped—you want it to resemble coarse breadcrumbs. Transfer to a bowl and mix with the 1 cup all-purpose flour, 1.5 tsp salt, and 0.5 tsp ground black pepper. This crispy crust is what makes these bites irresistible.

Here's the thing—don't skip the food processor. Chopping celery by hand leaves uneven pieces that won't crisp uniformly. The flour helps bind the celery and creates that satisfying crunch. Keep this mixture in a bowl while you prep the rest.

Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer to be precise. Working in batches (don't overcrowd), coat the chicken and shrimp pieces in the celery-flour mixture, pressing gently to adhere. Fry for 3-4 minutes until golden brown and cooked through. The shrimp will cook faster, so watch closely.

This is where the magic happens: the celery crust should be crispy enough to stand up to the creamy sauce. If it's not golden after 3 minutes, your oil isn't hot enough—let it reheat before adding more. Drain on a wire rack (not paper towels) to keep them crispy. Keep the fried bites warm while you make the sauce.

In a medium bowl, whisk together the 1.5 cups plain yogurt, 0.5 cup mayonnaise, 2 tbsp sriracha sauce, 1 tbsp soy sauce, 1 tbsp honey, 4 minced garlic cloves, and 1 tbsp lemon juice. The sauce should be smooth but still slightly thick—this is your base. Taste it now: it should be tangy, slightly sweet, and packed with heat.

I know it seems weird to add honey with sriracha, but trust me—it balances the heat and adds depth. If the sauce looks too thick, thin it with 1 tablespoon water at a time until it reaches a drizzling consistency. This sauce is what makes the dish special, so don't rush this step.

In a small saucepan, combine 1 tbsp cornstarch with 2 tablespoons water to make a slurry. Add this to the sauce and cook over medium heat, stirring constantly, until it thickens to a glossy, coatable consistency—about 2-3 minutes. The sauce should cling to the back of a spoon and leave a slight sheen. Remove from heat immediately to prevent over-thickening.

Here's the pro move: if the sauce starts to separate, whisk in 1 teaspoon of lemon juice to bring it back together. The sauce should be velvety but still pourable—thick enough to coat the bites but not so stiff it breaks apart. Taste and adjust seasoning with more sriracha or honey if needed.

Return the fried chicken and shrimp to the skillet (now off heat) and pour the thickened sauce over them. Toss gently to coat everything evenly. The residual heat will help the sauce cling to the crispy crust. Serve immediately while the celery crust is still crispy and the sauce is warm.

For the best presentation, arrange the bites on a platter and drizzle any extra sauce on top. The contrast of crispy celery crust with the cool, creamy sauce is what makes this dish so addictive. Serve with toothpicks for easy sharing—this is a crowd-pleaser that disappears fast.

Flavor customization for this recipe

Spice Level Control

Adjust the heat to your taste by tweaking the Sriracha. For mild heat, reduce to 1 tbsp and add ½ tsp honey extra. If you love spice, increase to 3 tbsp Sriracha and balance with ½ tsp extra honey. I’ve tested this with kids at the table—1 tbsp Sriracha keeps it kid-friendly while still delivering that signature kick. 🌶️

Sauce Variations

Swap the yogurt for Greek yogurt to make it thicker, or use sour cream for a tangier twist. For a dairy-free option, replace yogurt with coconut yogurt and mayo with vegan mayo. The sauce still works—just expect a slightly lighter texture. I once used avocado instead of mayo for a creamy, rich version that was a hit at a potluck.

Protein Swaps

Need a vegetarian option? Swap the chicken and shrimp for extra-firm tofu or crispy cauliflower florets. Press tofu to remove moisture first, then coat in the celery crust and fry until golden. For seafood lovers, try scallops or calamari rings—they fry up beautifully with the same crust. I’ve also made this with pork tenderloin for a carnivore-friendly twist.

Crust Alternatives

No celery? Use finely chopped parsley or green onion for color, but expect less crunch. For a gluten-free crust, replace flour with almond flour or crushed pork rinds. The pork rinds add a meaty crunch that works surprisingly well. I once used crushed potato chips for a salty, crispy alternative—it’s not traditional, but it’s delicious.

Sweet-Savory Balance

Love the sweetness in the sauce? Boost the honey to 2 tbsp and add ½ tsp vanilla extract for depth. For a smoky twist, swap honey for 1 tbsp maple syrup and add ¼ tsp smoked paprika. The sauce becomes richer and more complex—perfect for serving with sweet potato fries. I’ve even drizzled balsamic glaze over the top for a sweet-and-sour finish. 🍯

Frequently asked questions