Cheesecake Factory Bang Bang Chicken and Shrimp Recipe (Copycat)

I still remember the first time I ordered Bang Bang Chicken and Shrimp at the Cheesecake Factory. The bowl arrived and I honestly did not know where to look first – there was so much going on. Crispy noodles piled on top, slices of fresh banana and mango tucked alongside juicy chicken and plump shrimp, everything bathed in this gorgeous golden coconut curry sauce. I took one bite and thought, I have to figure out how to make this at home. That was three years ago, and after probably a dozen test batches in my kitchen, I can confidently say this copycat version nails it.

This recipe is one of those dishes that sounds complicated but is actually very manageable once you break it down into steps. The coconut curry sauce comes together in about fifteen minutes, the proteins cook quickly, and the toppings are all store-bought. I promise you, once you try this at home you will be shocked how close it tastes to the restaurant version.

Why You’ll Love This Recipe

• The spicy coconut curry sauce is deeply flavorful, rich and aromatic, with the perfect balance of heat, sweetness and creaminess that keeps you going back for another spoonful.
• The combination of textures is absolutely addictive – silky sauce, tender chicken, juicy shrimp, crunchy peanuts and crispy noodles all in one bowl.
• Fresh banana and mango on top sound unusual but they are the secret that makes this dish taste exactly like the Cheesecake Factory original.
• This recipe costs a fraction of the restaurant price and you can easily double it to feed a crowd.
• You can customize the heat level, swap proteins, and prep most components ahead of time.

What is It and Why It’s a Cheesecake Factory Favorite

Bang Bang Chicken and Shrimp is one of the Cheesecake Factory’s most beloved signature dishes and has been on their menu for years. It draws inspiration from Thai cuisine, combining classic Southeast Asian flavors like coconut milk, red curry paste, lemongrass, ginger and fish sauce into a sauce that is simultaneously bold, creamy and complex. The name ‘bang bang’ in Thai-American restaurant culture typically refers to a dish with a punchy, vibrant spice profile that hits you with layers of flavor. At the Cheesecake Factory, the dish is presented as a generous rice bowl: jasmine rice forms the base, then the coconut curry sauce is ladled over the top with seared chicken breast and shrimp simmered right in it. What really makes this dish iconic are the toppings – crispy chow mein noodles add crunch, chopped peanuts bring nuttiness, fresh mango adds tropical brightness, sliced banana adds a mellow sweetness, and cilantro plus lime tie everything together with freshness.

Ingredients

For the chicken and shrimp

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined (16-20 count)
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 2 tablespoons cornstarch
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 2 tablespoons neutral oil (avocado or vegetable) for cooking
• Salt and white pepper to taste

For the spicy coconut curry sauce

• 1 can (14 oz) full-fat coconut milk
• 3 tablespoons red curry paste
• 3 tablespoons natural peanut butter (creamy)
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 1/2 cup low-sodium chicken stock
• 1-2 teaspoons sriracha (adjust to heat preference)
• 1/4 cup fresh cilantro, chopped (for sauce)
• 1 tablespoon neutral oil for the sauce base

For the rice bowl and toppings

• 2 cups dry jasmine rice, cooked according to package directions
• 1 cup crispy chow mein noodles (store-bought)
• 1/2 cup roasted salted peanuts, roughly chopped
• 1 ripe banana, sliced on the diagonal
• 1 ripe mango, peeled and cubed
• 1/4 cup fresh cilantro leaves for garnish
• 4 lime wedges for serving
• 3 scallions, thinly sliced

Ingredient Substitutions

• Protein swap: use only chicken breast (1.5 lbs total) and skip the shrimp if you prefer a single-protein version.
• Shrimp only: use 2 lbs of large shrimp and skip the chicken for a lighter, faster meal.
• Less spicy: reduce red curry paste to 1.5 tablespoons and omit the sriracha entirely for a mild, family-friendly version.
• Nut-free: replace peanut butter with sunflower seed butter and use toasted pumpkin seeds instead of peanuts on top.
• No fish sauce: substitute with 1.5 tablespoons soy sauce plus a small squeeze of lime juice to approximate the salty, umami depth.

Equipment You’ll Need

• Large deep skillet or wok (12-inch minimum) for cooking the sauce and proteins
• Medium saucepan for cooking jasmine rice
• Two mixing bowls for marinating chicken and shrimp separately
• Microplane or fine grater for ginger and garlic
• Tongs or a wooden spoon for stirring and turning proteins
• Sharp knife and cutting board for prepping all proteins, fruit and aromatics

Step-by-Step Instructions

1. Marinate the chicken. Place the cubed chicken breast in a medium bowl. Add 1 tablespoon of the soy sauce, half the grated ginger, half the minced garlic, 1 tablespoon cornstarch, the lime juice and sesame oil. Toss everything together until the chicken is evenly coated. In a separate bowl, add the shrimp with the remaining 1 tablespoon soy sauce, remaining ginger, remaining garlic and 1 tablespoon cornstarch. Toss to coat. Let both bowls sit while you cook the rice and build the sauce, at least 10 to 15 minutes.
2. Cook the jasmine rice. Rinse the jasmine rice under cold water until the water runs mostly clear, then cook according to package directions. For best results, use the absorption method: combine rice with water in a 1:1.5 ratio, bring to a boil, reduce to the lowest heat, cover tightly and cook for 15 minutes. Remove from heat and let steam with the lid on for 5 more minutes. Fluff with a fork and cover to keep warm.
3. Build the coconut curry sauce. Heat 1 tablespoon of neutral oil in your large skillet over medium heat. Add the minced garlic and grated ginger and stir constantly for about 60 seconds until fragrant – do not let them burn. Add the red curry paste and stir it into the aromatics, cooking for another 90 seconds until the paste deepens in color slightly and smells toasty. This step blooms the spices and is key to a deep-flavored sauce.
4. Finish the sauce and simmer. Pour in the coconut milk and chicken stock, whisking to combine with the curry paste. Add the peanut butter, fish sauce, brown sugar, sriracha and lime juice. Stir everything together and bring the sauce to a gentle simmer over medium-low heat. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
5. Sear the chicken. Push the sauce to the edges of the pan or transfer it temporarily to a bowl. Add 1 tablespoon of neutral oil to the center of the pan and increase heat to medium-high. Add the marinated chicken pieces in a single layer and sear for 3 to 4 minutes without moving them so they develop some color. Flip and cook for another 2 to 3 minutes.
6. Cook the shrimp and combine. Push the chicken to the side and add the marinated shrimp to the pan. Sear the shrimp for 1 to 2 minutes per side until they are just pink. Pour the coconut curry sauce back over everything and stir gently to combine. Simmer everything together on medium-low heat for 3 to 4 minutes until the chicken is cooked through and the shrimp are fully pink and curled. Stir in the chopped cilantro and remove from heat.
7. Assemble the bowls. Divide the cooked jasmine rice between four deep bowls. Ladle a generous portion of the coconut curry sauce with chicken and shrimp over each bowl of rice. Arrange banana slices and mango cubes on top. Scatter crispy chow mein noodles over everything, then add a handful of chopped peanuts, fresh cilantro leaves and sliced scallions. Tuck a lime wedge on the side of each bowl. Serve immediately while the noodles are still crispy.

Pro Tips from My Kitchen

• Marinate the chicken and shrimp in separate bowls because shrimp cook much faster – keeping them separate lets you add them to the pan at different times without overcooking the shrimp.
• Full-fat coconut milk is non-negotiable here. Light coconut milk makes the sauce thin and watery.
• Bloom your curry paste in oil before adding liquid – this one step makes an enormous difference in flavor depth, transforming the raw paste into something complex and aromatic.
• Add the crispy chow mein noodles and banana right before serving. Both soften quickly once they hit the warm sauce.
• Choose a mango that is ripe but still firm – a mushy mango will fall apart and get lost in the bowl.
• If your sauce tastes flat, it almost always needs more lime juice or fish sauce.

Recipe Variations

• Vegetarian version: replace chicken and shrimp with extra-firm tofu (pressed and cubed) and add sliced bell peppers and snap peas; use soy sauce instead of fish sauce in the sauce.
• Extra crispy proteins: dredge the marinated chicken and shrimp in a light coating of rice flour before searing for a slightly crisp exterior that holds up beautifully in the sauce.
• Mild family version: use yellow curry paste instead of red, reduce to 1.5 tablespoons, omit sriracha completely and add a drizzle of honey for sweetness.
• Noodle bowl swap: serve over rice noodles or thin soba noodles instead of jasmine rice for a different texture.
• Pineapple instead of mango: if mango is out of season or hard to find, fresh pineapple chunks work beautifully and add an even brighter tropical sweetness.

Common Mistakes to Avoid

• Skipping the marinating time: even 10 minutes makes a real difference in how the chicken and shrimp absorb flavor.
• Overcooking the shrimp: shrimp cook in literally 2 to 3 minutes total. If you add them to the pan too early or cook them too long they turn rubbery and tough.
• Using low-fat coconut milk: the sauce will be thin, watery and lack the richness that defines this dish.
• Burning the garlic and ginger before adding the curry paste: keep the heat at medium and stir constantly.
• Letting the crispy noodles sit in the sauce: add them at the very last second right before serving.

What to Serve With This Dish

• Thai cucumber salad with rice vinegar, sesame oil and fresh dill for a cool, refreshing contrast to the spicy curry sauce.
• Spring rolls with sweet chili dipping sauce as a starter to lean into the full Thai-inspired meal experience.
• Mango lassi or a cold Thai iced tea to cool down the heat from the coconut curry and complement the tropical fruit toppings.
• Steamed edamame lightly salted with sesame seeds as a simple, easy side that does not compete with the bold flavors of the main dish.
• Extra jasmine rice on the side, because the coconut curry sauce is so good that everyone at the table will want to soak up every last drop.

Storage Instructions

Refrigerator

Store the chicken, shrimp and sauce together in an airtight container for up to 3 days. Keep the rice in a separate container.

Freezer

The coconut curry sauce with chicken freezes well for up to 2 months in a sealed freezer-safe container. Do not freeze the shrimp in the sauce as the texture becomes rubbery after thawing.

How to Reheat

Reheat the sauce and chicken gently in a saucepan over medium-low heat, adding a splash of coconut milk or chicken stock to loosen the sauce.

Make Ahead

The coconut curry sauce can be made up to 3 days in advance and stored in the fridge, making weeknight assembly incredibly fast.

Nutrition Information

Per serving (estimated): 720 calories, 47g protein, 68g carbs, 28g fat (14g saturated), 4g fiber, 16g sugar, 1180mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

Why is it called bang bang chicken and shrimp?

The ‘bang bang’ name in Thai-American restaurant cuisine refers to the bold, punchy, multi-layered flavor profile of the dish – it hits you with spice, sweetness, creaminess and brightness all at once. It is a playful way of saying this dish packs a serious flavor punch.

Is Cheesecake Factory bang bang chicken spicy?

The restaurant version has a mild to moderate heat level – noticeable warmth from the red curry paste and sriracha, but not overwhelmingly spicy for most people. In this copycat recipe you have full control. Use 1.5 tablespoons of red curry paste and skip the sriracha for mild, keep the recipe as written for medium heat, or add extra sriracha and a pinch of cayenne if you want it genuinely spicy.

Can I leave out the fish sauce?

You can, but fish sauce is what gives the coconut curry sauce that deep, savory, umami backbone. Without it the sauce will taste a little flat. If you need to avoid it, substitute with 1.5 tablespoons of soy sauce plus a small squeeze of extra lime juice.

What kind of curry paste is best?

Red curry paste is what gives this dish its color, heat and authentic Thai flavor. I strongly recommend Maesri or Mae Ploy brand Thai red curry paste from an Asian grocery store or Amazon – they are much more flavorful and complex than standard supermarket brands.

How many calories?

Each serving of this copycat Bang Bang Chicken and Shrimp comes in at approximately 720 calories, with about 47 grams of protein, 68 grams of carbohydrates and 28 grams of fat.

Can I make this without peanuts?

Absolutely. For a nut-free version, swap the peanut butter in the sauce with sunflower seed butter or tahini – both add creaminess and depth without nuts. Replace the chopped peanut topping with toasted pumpkin seeds or sesame seeds.

What if I cannot find chow mein noodles?

Crispy chow mein noodles are widely available at most grocery stores in the Asian foods aisle or near the salad toppings. If you truly cannot find them, crushed wonton strips or crispy rice noodles are great substitutes.

Why banana on top?

I know it sounds strange, but banana is one of the signature elements that makes the Cheesecake Factory version so unique and memorable. The mellow, natural sweetness of ripe banana balances the heat and richness of the coconut curry sauce beautifully.

Can I make this ahead?

Yes, and it is actually a great meal-prep dish. Make the coconut curry sauce up to 3 days in advance and refrigerate it. Cook the rice ahead of time. When ready to eat, reheat the sauce gently, sear the chicken and shrimp fresh.

Is this dish gluten-free?

It can be made gluten-free with a few swaps. Use tamari instead of regular soy sauce in the marinade, verify your red curry paste is gluten-free (most Thai brands are, but check the label), and replace the crispy chow mein noodles with gluten-free crispy rice noodles.

More Cheesecake Factory Copycat Recipes

• Cheesecake Factory Meatballs Recipe
• All Copycat Restaurant Recipes

Happy cooking,
Julia