Juicy Copycat Cheesecake Factory Bang Bang Chicken Recipe

Introduction

This Juicy Copycat Cheesecake Factory Bang Bang Chicken is a vibrant and flavorful dish packed with tender chicken, fresh shrimp, and a creamy peanut sauce with a spicy kick. Perfect for a comforting weeknight dinner, it pairs beautifully with jasmine rice and fresh herbs.

Ingredients

• 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
• 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
• 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
• 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

1. Step 1: Cook the jasmine rice according to package instructions and set aside.
2. Step 2: In a large skillet or wok, heat 1 tablespoon olive oil and 1 teaspoon sesame oil over medium heat. Add finely diced onion, red pepper flakes, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Step 3: Stir in cumin, coriander, paprika, salt, allspice, and turmeric. Cook for 1 minute to toast the spices.
4. Step 4: Add 1/2 cup water, fish sauce, and full-fat coconut milk. Bring the mixture to a gentle simmer.
5. Step 5: Add sliced carrot, zucchini, and peas to the sauce. Cook until the vegetables are tender but still crisp, about 5-6 minutes.
6. Step 6: In a small bowl, mix creamy peanut butter with 3 tablespoons water until smooth. Stir this mixture into the sauce along with sugar, soy sauce, rice vinegar, and lime juice. Simmer gently while preparing the chicken and shrimp.
7. Step 7: Season the chicken chunks and shrimp with salt and pepper. Toss them in cornstarch to coat evenly for a crisp texture.
8. Step 8: In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Cook the chicken pieces until golden and cooked through, about 5-7 minutes. Remove and set aside. Then, quickly cook the shrimp until pink and opaque, about 2-3 minutes. Remove and set aside with chicken.
9. Step 9: Add the cooked chicken and shrimp back into the peanut sauce. Stir well to coat and heat through for an additional 2 minutes.
10. Step 10: Serve the bang bang chicken over jasmine rice. Garnish with thinly sliced green onions, toasted sesame seeds, and fresh cilantro leaves.

Tips & Variations

• For extra crispiness, double coat the chicken in cornstarch before frying.
• Substitute shrimp with scallops or tofu for a different protein option.
• Adjust the amount of red pepper flakes to control the spice level to your preference.
• Use natural peanut butter without added sugar for a healthier sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. To maintain crispy texture, reheat chicken separately from the sauce if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce or tamari to keep this recipe gluten-free.

Can I prepare this recipe ahead of time?

You can prepare the sauce and cook the rice in advance. It’s best to cook the chicken and shrimp just before serving for optimal texture and flavor.

Juicy Copycat Cheesecake Factory Bang Bang Chicken Recipe

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★★★★★

4.7 from 146 reviews

This Juicy Copycat Cheesecake Factory Bang Bang Chicken recipe is a flavorful, creamy, and vibrant dish inspired by the famous restaurant favorite. Featuring tender chicken and shrimp pieces coated in a crispy cornstarch batter, smothered in a spicy peanut coconut sauce with fresh vegetables and aromatic spices. Served over jasmine rice and garnished with green onions, sesame seeds, and cilantro, this recipe delivers a perfect balance of heat, creaminess, and texture for an impressive yet easy-to-make meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American-Asian Fusion

Ingredients

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Protein & Coating

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

Vegetables

• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves (minced)
• 1 large carrot (peeled and sliced into 1/4-inch rounds)
• 1 zucchini (cut into 1/2-inch half-moons)
• 1/2 cup peas

Sauce Base & Spices

• 1 tbsp olive oil
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 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)

Sauce Enhancers

• 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

Serving & 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

1. Prep the protein: Cut 1.5 lbs of chicken breasts into 1-inch bite-sized chunks. Peel and devein 1/2 lb shrimp. Season both with salt and pepper, then toss them lightly with 5 tbsp cornstarch to coat evenly for a crispy finish.
2. Cook chicken and shrimp: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Fry the coated chicken and shrimp in batches to avoid overcrowding, cooking until golden and cooked through, about 4-5 minutes per batch. Remove and set aside on paper towels to drain excess oil.
3. Sauté aromatics and spices: In the same skillet, add 1 tbsp olive oil and 1 tsp sesame oil. Add finely diced onion, minced garlic, and grated ginger. Cook for about 2-3 minutes until fragrant and translucent. Stir in 1/2 tsp red pepper flakes, cumin, coriander, paprika, 1/2 tsp salt, allspice, and turmeric. Cook spices for another minute to bloom their flavors.
4. Add liquids and vegetables: Pour in 1/2 cup water, 1 tsp fish sauce, and 14 oz full-fat coconut milk. Bring to a gentle simmer, then add sliced carrot rounds, zucchini half-moons, and 1/2 cup peas. Cook until vegetables are tender, about 5-7 minutes.
5. Make the peanut sauce: Stir in 1/4 cup creamy peanut butter, 3 tbsp water, 1 1/2 tbsp sugar, 1 1/2 tbsp soy sauce, 1 tsp rice vinegar, and 2 tsp lime juice into the coconut broth. Mix thoroughly and simmer for another 2 minutes until the sauce is creamy and well combined.
6. Combine protein and sauce: Return the cooked chicken and shrimp to the skillet. Toss gently to coat them evenly with the spicy peanut coconut sauce. Warm through for 2-3 minutes so the flavors meld together.
7. Serve: Spoon the jasmine rice onto plates or bowls. Top with the saucy bang bang chicken and shrimp mixture. Garnish with thinly sliced green onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately for best flavor and texture.

Notes

• For extra crispiness, double coat the chicken and shrimp in cornstarch.
• Adjust the red pepper flakes quantity to control spice level.
• You can substitute shrimp with tofu for a vegetarian option.
• Full-fat coconut milk is recommended for a richer and creamier sauce.
• Cook rice ahead of time to streamline meal preparation.
• Leftovers keep well in the fridge for up to 3 days.

Keywords: bang bang chicken, copycat recipe, Cheesecake Factory, peanut sauce, spicy chicken, coconut milk, fried chicken, shrimp, comfort food