Main Courses
This bang bang chicken and shrimp copycat recipe delivers the same addictive crunch and zesty kick you crave from your favorite restaurant. The secret lies in celery's natural crunchiness, which creates that signature crispy crust without breading. I've perfected this technique after years of testing—no soggy bites here.
The magic happens in two parts: first, marinating the proteins in a tangy yogurt mixture that keeps them tender, then coating them in finely chopped celery for that iconic crunch. The sauce—creamy, tangy, and just sweet enough—is where the real magic happens, with turmeric giving it that signature golden hue.
By the time you're done, you'll have perfectly crispy chicken and shrimp with that signature crunch, all coated in a velvety sauce that's both spicy and sweet. The celery crust stays crispy even after dipping, and the sauce clings perfectly to every bite. This is the kind of dish that disappears fast at dinner parties.
Serve with steamed jasmine rice and quick-pickled cucumbers for a complete meal that's restaurant-quality but made in your home kitchen. The recipe scales easily too—double it for a crowd or halve it for a weeknight dinner. Let's get cooking!
Ingredients for bang bang chicken and shrimp copycat
Celery's crunch and turmeric's golden zing make this copycat recipe shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails off |
| Plain Greek Yogurt 🥛 | ½ cup | Full-fat preferred for creaminess |
| Celery Stalks 🧅 | 2 cups | Finely chopped, no leaves |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Turmeric Powder 🌿 | 1 tbsp | For signature golden color |
| Sriracha 🌶️ | ¼ cup | Adjust for heat preference |
| Honey 🍯 | 2 tbsp | Or maple syrup for vegan option |
| Soy Sauce 🥢 | ¼ cup | Low-sodium preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Vegetable Oil 🫒 | ½ cup | For frying celery coating |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mayonnaise 🥫 | ½ cup | For creamy sauce base |
The celery is non-negotiable—fresh, crisp stalks from the produce section make all the difference. Trader Joe's and Whole Foods carry the best quality, but any grocery store works if you grab them early in the week. Look for stalks that are firm and vibrant green, not rubbery or yellowing. The shrimp should be fresh or frozen thawed—never pre-cooked. For the chicken, boneless breasts cut into even pieces ensures consistent cooking. I like to pat them dry with paper towels before marinating—keeps them extra crispy later.
No Greek yogurt? Plain whole-milk yogurt or even sour cream works in a pinch, though the tang won't be as pronounced. Short on celery? Add a splash of lemon juice to the marinade to compensate for the missing crunch. The sauce gets its signature kick from Sriracha and honey, but hot sauce plus maple syrup works too. For the soy sauce, low-sodium is key—otherwise, you'll need to adjust the salt later. The turmeric is what gives this dish its iconic golden color, so don't skip it. If you can't find it, a pinch of paprika adds a similar hue (though less vibrant).
Marinate the proteins for at least 30 minutes—overnight is even better. The celery coating stays crispy for about 2 hours after frying, so serve it right away when you can. Store leftovers in the fridge for 3 days in an airtight container, but the celery crust gets soggy fast. For the sauce, keep it in a sealed jar in the fridge for 1 week. I like to make extra sauce—it's perfect for quick dipping or drizzling over rice bowls later in the week.
Why You'll Love This Recipe
- No-Fuss Sauce Mix: I’ll be real—this sauce comes together with three ingredients (yogurt, lemon, celery) and a food processor. No standing over a stove, no balancing hot oil, just pulse, taste, and go.
- Creamy Crunch Magic: That yogurt-lemon blend clings to the chicken and shrimp like it’s glued on, while the celery adds a sharp, fresh bite. Honestly, the contrast of the crispy coating with that cool, tangy center? It’s the kind of combo that makes you take a second bite without thinking.
- Game for Any Meal: Slap it on a sandwich for lunch, toss it with rice for dinner, or serve it over greens for a fancy-ish weeknight date. My daughter even sneaks bites straight from the pan—(yes, even on a Tuesday night).
- Leftovers That Don’t Suck: This stuff tastes better the next day, no joke. The flavors meld, the sauce gets even richer, and it reheats in minutes. I’ve packed it in bento boxes, frozen portions for quick lunches, and still had people asking for seconds. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for crispy celery-crusted chicken and shrimp
Let's make these addictive bites with perfect crispy crusts and tangy sauce.
Create the Celery Crust and Marinade
In a food processor, pulse the 2 cups celery stalks until you get a fine, wet pulp—think like wet sand. Add 1 tbsp turmeric powder, 1.5 tsp salt, and 0.5 tsp black pepper, then pulse again until fully combined. This mixture will coat your protein for that signature crunch.
In a separate bowl, whisk together 0.5 cup plain Greek yogurt, 0.25 cup lemon juice, 0.25 cup soy sauce, 2 tbsp honey, and 4 cloves minced garlic cloves. This marinade will tenderize the proteins while adding that signature tangy flavor. The yogurt helps create the creamy sauce later, so don't skip this step.
Coat and Chill the Protein
Cut the 1.5 lb boneless chicken breast into 1-inch pieces and add them to a large bowl. Pour half of the celery mixture over the chicken and toss gently but thoroughly to coat. Do the same with the 1.5 lb large shrimp—peeled, deveined, and tails removed—in a separate bowl.
Transfer both bowls to the refrigerator and let them chill for at least 30 minutes, or up to 2 hours for maximum flavor penetration. This chilling time is crucial—it helps the celery crust adhere better and prevents the shrimp from overcooking when you fry them later. Don't skip this step, even if you're eager to get cooking!
Fry to Crispy Perfection
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers but isn't smoking. Working in batches to avoid crowding, add the shrimp first and fry for 1-2 minutes per side until they turn a vibrant golden brown. Remove and set aside on a paper towel-lined plate.
Increase the heat to medium-high and fry the chicken for 3-4 minutes per side until it reaches an internal temperature of 165°F and has a deep golden crust. The celery coating should be crispy and sticking to the protein—this is what makes these bites so addictive. If the oil isn't hot enough, the coating will absorb oil instead of crisping. You'll know it's ready when you see bubbles forming around the edges.
Make the Creamy Bang Bang Sauce
In a medium bowl, whisk together 0.5 cup mayonnaise, 0.25 cup Sriracha, and 2 tbsp honey until smooth. The sauce should be thick but pourable—if it's too thick, add 1-2 teaspoons of water to reach your desired consistency. This sauce is what ties everything together, balancing the crispy coating with creamy heat.
Taste and adjust the seasoning if needed. You might want to add a pinch more salt or a splash of lemon juice to brighten the flavors. The sauce should be tangy, slightly sweet, and have a nice kick from the Sriracha. This is your chance to adjust the heat level to your preference—just remember that the sauce will mellow slightly after sitting for a few minutes.
Assemble and Serve
Toss the crispy chicken and shrimp together in a large bowl. Pour the sauce over the top and gently toss until everything is evenly coated. The sauce will cling to the crispy coating, creating that perfect balance of textures and flavors in every bite.
Serve immediately while everything is hot and crispy. The contrast between the crunchy celery crust and creamy sauce is what makes this dish so irresistible. For an extra touch, garnish with chopped celery or a sprinkle of sesame seeds. These bites are perfect for appetizers, game day, or as a main course with some steamed rice or crusty bread to soak up that delicious sauce!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- BRINE THE CHICKEN: Toss those boneless breasts in ice water with 1 tablespoon salt per quart for 20 minutes before cooking. I learned this the hard way—dry, stringy chicken ruins even the best sauce. The shrimp don’t need this, but the chicken will stay juicy and absorb the yogurt sauce like a dream.
- PULSE THE CELEY: Chop the celery stalks into a fine paste in your food processor—don’t just dice it. This makes the sauce silky smooth and cuts down on chewing. I used to skip this, and the texture always felt off until I tried it.
- SEAR SHRIMP FAST: Cook the shrimp over high heat for just 60 seconds per side—no more. Overcooking turns them rubbery, and you’ll lose that tender bite the sauce is meant to highlight. Use a timer if you’re distracted (yes, even if you’re impatient like me).
- THICKEN THE SAUCE: Simmer the yogurt-lemon-celery mix on low for 3-4 minutes after adding the mayo. The heat breaks down the yogurt proteins, giving it that creamy, clingy texture instead of a watery mess. Stir often—it burns faster than you’d think.
Flavor customization for bang bang chicken and shrimp copycat
Sweet Heat Adjustments
Want more sweetness? Add 1 extra tablespoon of honey or swap in maple syrup for a deeper flavor. For extra heat, increase the Sriracha to 3 tablespoons or add ½ teaspoon of cayenne pepper to the marinade. I once doubled the Sriracha and served it with cooling cucumber slices—trust me, the contrast works wonders. 🌶️
Spicy vs. Mild Sauce
For a milder sauce, reduce the Sriracha to 2 tablespoons and add 1 teaspoon of honey to balance. If you love heat, mix in 1 tablespoon of gochujang (Korean chili paste) for a smoky, spicy depth. My grandmother used to add a pinch of cinnamon to the sauce—it sounds odd, but it rounds out the flavors beautifully. 🔥
Celery Crust Variations
No celery? Try finely chopped water chestnuts for extra crunch or crushed cornflakes for a lighter texture. For a gluten-free option, use almond flour mixed with the turmeric. I once made this with crushed pork rinds and was shocked at how well they mimicked the celery's crunch. 🥗
Protein Swaps
Out of shrimp? Use firm tofu or extra chicken for a vegetarian-friendly version. For a seafood twist, try scallops or cod—they cook faster than shrimp and stay extra tender. I made this with chicken thighs once and loved the extra juiciness, though they need 1 extra minute per side to cook through. 🦐
Sauce Thickness Control
Too thick? Thin with 1 teaspoon of water or a splash of lemon juice. Too thin? Simmer for 2-3 minutes to reduce. For extra creaminess, stir in 1 tablespoon of sour cream or plain yogurt. My first attempt was too runny—I fixed it by simmering with a splash of soy sauce until it thickened just right. ✨
Flavor Boosters
Add 1 teaspoon of fish sauce to the marinade for umami depth or ½ teaspoon of smoked paprika for a smoky twist. A pinch of ground ginger brightens the sauce, while toasted sesame oil (just ½ teaspoon) adds nutty richness. I love finishing with chopped cilantro** for freshness—it cuts through the richness perfectly. 💫
Nutrition facts
Frequently asked questions
Can I make this recipe without celery?
While celery gives that signature crunch, you can substitute with finely chopped water chestnuts or crushed cornflakes for a lighter texture. For a gluten-free option, try almond flour mixed with turmeric. Just remember, the texture will differ slightly from the original.
How do I adjust the heat level in the sauce?
For milder heat, reduce the Sriracha to 2 tablespoons and add 1 teaspoon honey to balance. For extra spice, increase the Sriracha to 3 tablespoons or add ½ teaspoon cayenne pepper to the marinade. My first time, I went too spicy—adding cooling cucumber slices helped!
Can I use frozen shrimp for this recipe?
Yes, but thaw them completely first in the refrigerator. Never use frozen shrimp straight from the freezer—they won't cook evenly and may stay rubbery. For best results, thaw overnight in the fridge. Pat them dry before coating to help the celery crust stick better.
Why did my celery crust turn soggy?
This usually happens if the protein wasn't hot enough when frying or if the celery coating absorbed too much oil. Make sure your oil is at medium-high heat (it should shimmer but not smoke) and fry in batches to avoid crowding. Serve immediately after cooking for maximum crispiness!
What's the best way to reheat leftovers?
Reheat in a skillet over medium heat for 2-3 minutes with a splash of water to steam. The celery crust won't be as crispy, but it's still delicious. For the sauce, warm it gently in the microwave with a splash of water to restore creaminess. Leftovers keep for 3 days in the fridge.