Bang Bang Chicken and Shrimp Copycat Recipe: Crispy Parmesan-Celery Crunch With Creamy Yogurt Dressing

This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive combination of crispy, golden proteins and tangy-sweet yogurt dressing you crave from your favorite restaurant.

The secret lies in a crunchy parmesan-celery coating that stays crispy even after dipping, paired with a creamy, slightly spicy sauce that balances heat and richness perfectly. I've perfected the technique for both chicken and shrimp, ensuring tender meat with a satisfying crunch every time.

What sets this recipe apart is the foolproof breading method—a mix of crushed celery, parmesan, and seasoned breadcrumbs creates that signature crunch without turning into a soggy mess. The yogurt-based sauce, with its perfect balance of sweet, spicy, and tangy flavors, is where the magic happens.

The key is cooking the proteins just right: crispy on the outside, tender on the inside, so they hold up to dipping without falling apart.

By the time you're done, you'll have a plate of golden-brown chicken and shrimp piled high with that irresistible crunch, all coated in a glossy, creamy sauce that's impossible to resist.

The combination of textures—crispy, creamy, and juicy—makes this dish a crowd-pleaser that's perfect for game day, weeknight dinners, or any time you're craving something bold and satisfying.

The best part? This recipe is restaurant-quality but easy to make at home, with adjustments for cooking times and temperatures to ensure both proteins turn out perfectly. Whether you're feeding a crowd or just treating yourself, this copycat version delivers all the flavor without the guesswork. Let's get started!

Ingredients for bang bang chicken and shrimp copycat

Crispy, golden proteins and a tangy-sweet sauce—this copycat recipe delivers restaurant magic at home.

The celery is non-negotiable for that signature crunch. Look for fresh, crisp stalks—the ones with vibrant green tops at Whole Foods or your local market are ideal. Chop it fine, including the leaves, for maximum flavor. The Parmesan should be real Parmigiano-Reggiano, freshly grated—pre-grated gets clumpy and lacks depth. For the shrimp, frozen works perfectly if thawed properly, but fresh is ideal for that juicy bite. The chicken thighs stay juicier than breasts during frying, which is key for that restaurant-quality texture. If you can't find Panko, regular breadcrumbs toasted in a dry pan work in a pinch, though they won't be quite as crispy.

No Sriracha? Mix hot sauce with a pinch of sugar to mimic the sweet-spicy balance. The honey can be swapped for maple syrup if you prefer, though honey adds that perfect tang. For a dairy-free option, Greek-style coconut yogurt works beautifully—just check the label for additives. The olive oil should be light or extra-light for frying, not the peppery varieties. If you're worried about the breading getting soggy, pat the proteins dry with paper towels before dredging. The flour step is crucial—it helps the breading stick better, so don't skip it. For extra crunch, add 1 tbsp cornstarch to the breadcrumb mix.

This dish reheats surprisingly well—just 5 minutes at 350°F to revive the crunch. Store leftovers in the fridge for 3 days, covered tightly to keep the coating crisp. For freezing, bread the proteins but skip the sauce—add it fresh after reheating. The sauce keeps for 5 days in the fridge, but the texture changes slightly after 2 days, so make it fresh if possible. Double the recipe—it disappears fast, especially with that addictive crunch and creamy sauce combo.

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

Here's how to nail that iconic crispy Parmesan-celery crunch and tangy yogurt sauce every time.

In a food processor, pulse the 2 cups fresh celery (stems and leaves) until finely chopped but not paste-like. Transfer to a large bowl and add the 1 cup freshly grated Parmesan cheese, 1.5 cups panko breadcrumbs, 1.5 teaspoons salt, 1 teaspoon black pepper, and 0.5 teaspoon ground cayenne pepper. Mix thoroughly until evenly combined—this is your secret weapon for that addictive crunch.

I like to press the mixture between my fingers to ensure the celery and cheese are evenly distributed. This coating should be dry but cling well to the proteins. If it feels too loose, add 1 tablespoon of the all-purpose flour to help bind it. The texture should resemble wet sand—firm enough to hold but not compacted.

Pat the 1.5 lb boneless skinless chicken thighs (cut into 1-inch pieces) and 1.5 lb large shrimp (peeled, deveined, tails on) completely dry with paper towels. This step is crucial—any moisture will prevent that perfect crispy crust. Working in batches, dredge each piece in the 0.5 cup all-purpose flour, shaking off any excess, then press firmly into the celery crunch mixture, coating completely on all sides.

Place the breaded proteins on a wire rack set over a baking sheet. This allows air to circulate underneath, preventing sogginess. Let them rest for 10 minutes while you prepare the sauce. This resting period helps the coating adhere better and prevents it from falling off during frying.

Heat 0.25 cup olive oil in a large skillet over medium-high heat until shimmering but not smoking. Working in batches to avoid crowding, fry the breaded chicken and shrimp for 2-3 minutes per side until deep golden brown and the coating is crispy. The internal temperature of the chicken should reach 165°F, and the shrimp should turn opaque with a firm bite.

Don't be tempted to rush this step—proper frying is what creates that signature crunch. If the coating isn't golden within 3 minutes, your oil isn't hot enough. Transfer the fried proteins to a paper towel-lined plate to drain excess oil, but leave them warm while you prepare the sauce.

In a medium bowl, whisk together the 1 cup plain Greek yogurt, 0.25 cup Sriracha sauce, 0.25 cup honey, 0.25 cup lemon juice, and the 4 minced garlic cloves until completely smooth. The sauce should be thick but pourable—if it's too stiff, thin slightly with 1-2 teaspoons of water. Taste and adjust the balance of sweet, spicy, and tangy to your preference. I like to add a pinch more salt if needed to enhance the flavors.

This is where the magic happens—the yogurt provides creaminess, the Sriracha adds heat, honey balances with sweetness, and lemon brightens everything up. The garlic infuses subtle depth without overpowering. Keep this sauce at room temperature until serving to maintain its perfect consistency.

Toss the warm fried chicken and shrimp with just enough yogurt dressing to lightly coat, about ¼ cup per serving. Serve immediately while everything is crispy and the coating is at its peak crunch. The contrast of the hot, crispy proteins with the cool, creamy sauce is what makes this dish so irresistible.

For extra presentation, arrange the chicken and shrimp on a platter and drizzle with additional dressing. Garnish with extra chopped celery leaves if desired. The key to serving is speed—once the coating starts to soften (after about 10 minutes), the magic fades. Enjoy straight from the fryer with toothpicks for easy eating!

Best sauces and condiments for this recipe

Sweet Heat Balance

The yogurt dressing is all about harmony—where Sriracha brings the fire and honey tempers it with sweetness. I recommend starting with a 1:1 ratio of Sriracha to honey, then adjusting to taste. For extra depth, add 1 tsp maple syrup—it enhances caramelization when frying.

If you prefer less heat, swap half the Sriracha for mango chutney or peanut sauce for a tropical twist. 🌶️

Tangy Lift Essentials

Fresh lemon juice is non-negotiable—it brightens the sauce and cuts through richness. Use real lemon juice (not bottled) for maximum zing. For a citrusy kick without acidity, add 1 tsp orange zest or ½ tsp lime juice.

If you're serving this with pickled veggies (like cucumbers or carrots), the tangy contrast elevates everything. Store-bought lemon juice works in a pinch, but fresh is always better.

Creamy Upgrades

For a luxurious texture, replace half the Greek yogurt with crème fraîche or sour cream. These add richness without altering the sauce's balance. If you're avoiding dairy, coconut yogurt (like So Delicious brand) works well—just add 1 tsp xanthan gum to thicken it.

For a smoky note, stir in ½ tsp smoked paprika or 1 tsp chipotle powder into the sauce. 🥛

Crunch Boosters

The celery crunch coating is the star, but you can amplify it further. For extra crunch, add 2 tbsp crushed cornflakes or 1 tbsp sesame seeds to the breading mix. If you love texture, sprinkle crushed potato chips (like Kettle Brand) over the fried proteins before serving.

For a nutty twist, fold 2 tbsp chopped pecans into the celery mixture. Just be mindful—these additions can make the coating heavier, so adjust frying times slightly.

Sauce Variations

Want to switch up the flavor profile? Try a mango-habanero version by replacing Sriracha with 2 tbsp mango puree and ½ tsp habanero powder. For a spicy peanut sauce, blend ¼ cup peanut butter with the yogurt base and add 1 tsp soy sauce.

If you're serving this with Asian-inspired sides, a ginger-soy sauce (replace honey with 1 tbsp soy sauce and add 1 tsp grated ginger) pairs beautifully. 🍜

Dipping Alternatives

While the yogurt sauce is iconic, don't be afraid to experiment. A spicy mayo (mix ¼ cup mayo with 1 tbsp Sriracha and 1 tsp honey) adds a creamy contrast. For a cooling element, serve with tsatziki sauce or ranch dressing on the side.

If you're feeding a crowd, offer multiple dipping options—it’s always a hit. For a sweet finish, drizzle chocolate sauce over the shrimp and chicken for a dessert-like treat (trust me, it works!).

Frequently asked questions