Bang Bang Chicken and Shrimp Recipe
Master the science of crispy, restaurant-style Bang Bang Chicken and Shrimp with this precise, dual-protein recipe featuring a perfectly emulsified sweet-and-spicy sauce.
- Cornstarch dredging creates a micro-textured surface that holds the sauce without becoming soggy.
- Dual-temperature cooking ensures the chicken remains juicy while the shrimp stays tender and plump.
- A balanced emulsion of mayonnaise, sweet chili, and sriracha prevents oil separation when tossed with hot proteins.
The secret to exceptional Bang Bang Chicken and Shrimp lies in managing the moisture levels of your proteins before they ever touch the hot oil. Excess surface moisture is the enemy of crispiness, as it converts to steam during cooking and pushes the batter away from the meat.
Dry your proteins thoroughly.
By dusting the chicken and shrimp in pure cornstarch rather than wheat flour, you exploit starch gelatinization without developing gluten. Cornstarch consists entirely of amylose and amylopectin molecules which, when heated with minimal moisture, form a brittle, rigid matrix that resists softening even when coated in a heavy sauce like a homemade Sriracha Mayo. This technique mirrors the crisping methods used in high-heat frying, ensuring your proteins retain their structural integrity.
Fry the chicken and shrimp in separate batches. Because shrimp contains more water and cooks in half the time of chicken, combining them in the pan leads to overcooked, rubbery seafood and soggy poultry.
The signature bang bang sauce relies on a stable emulsion where fat droplets are suspended in water. Tossing hot, freshly fried proteins directly into cold sauce can break this emulsion, causing the oil to separate; let the proteins drain on a wire rack for exactly sixty seconds to stabilize their surface temperature before coating.
Bang Bang Chicken and Shrimp
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb large shrimp, peeled, deveined, and tails removed
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup mayonnaise
- 1/2 cup sweet Thai chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- Neutral frying oil (such as canola or peanut oil)
- 2 green onions, thinly sliced (for garnish)
Directions
- Whisk the mayonnaise, sweet Thai chili sauce, Sriracha, and honey in a large bowl until completely smooth and emulsified, then set aside at room temperature.
- Pat the cubed chicken and peeled shrimp completely dry with paper towels to remove all surface moisture.
- Place the cornstarch in one shallow bowl and the beaten eggs in a second shallow bowl.
- Dip the chicken pieces into the egg, let the excess drip off, then dredge thoroughly in the cornstarch, shaking off any excess. Repeat this process separately for the shrimp.
- Heat 2 inches of neutral oil in a heavy-bottomed Dutch oven or deep skillet to 350°F (175°C).
- Fry the chicken in batches for 4 to 5 minutes until golden brown and the internal temperature reaches 165°F (74°C), then transfer to a wire rack.
- Fry the shrimp in batches for 2 to 3 minutes until pink and opaque, then transfer to the wire rack.
- Let the proteins rest for 1 minute, then transfer them to the bowl with the sauce and toss gently until evenly coated. Garnish with sliced green onions and serve immediately.
Notes
Strictly adhere to temperature control to prevent greasy, soggy coating.
- Use Diamond Crystal kosher salt for seasoning; if substituting Morton's kosher salt, reduce the volume by half to prevent over-salting.
- Cornstarch lacks gluten proteins, meaning it cannot form a chewy network when mixed with liquid, resulting in a much crispier, more brittle crust than standard wheat flour.
- If you crowd the frying pan, the oil temperature will drop rapidly below 325°F (163°C). Prevent this by frying in small, single-layer batches to maintain high thermal mass.
- Leftovers stored in the refrigerator will lose their crispness within 12 hours as the starch retrogrades and absorbs moisture from the sauce.
- If you do not have a deep-fry thermometer, test the oil by dipping the end of a wooden spoon into it; rapid, steady bubbling around the wood indicates the oil is ready.
Serving Suggestions
Complete this dish by pairing it with elements that introduce clean acidity and crisp textures to balance the rich, creamy sauce.
- Serve over a bed of steamed jasmine rice to absorb the sweet and spicy sauce.
- Pair with a crisp, vinegar-based Coleslaw Mix to cut through the richness of the mayonnaise.
- Wrap in warm flour tortillas with shredded cabbage for a fusion-style taco.
- Accompany with steamed broccoli florets to add a fresh, earthy contrast.
Storage and Reheating
Store any leftover chicken and shrimp in an airtight glass container in the coldest zone of your refrigerator for up to two days.
Do not freeze this dish once it has been tossed in the sauce. The mayonnaise-based emulsion will break upon thawing, resulting in a greasy, separated mess and mushy proteins.
To reheat, place the sauced chicken and shrimp on a baking sheet lined with parchment paper and heat in an oven preheated to 350°F (175°C) for 8 to 10 minutes until warmed through.
Avoid the microwave, as it will rapidly denature the proteins, turning the shrimp rubbery and causing the sauce to separate into oil.
Ingredient Substitutes
You can adapt this recipe to suit dietary needs or pantry availability with simple, calculated adjustments.
- Shrimp: Replace the shrimp with an equal weight of cubed chicken breast or thighs, extending the frying time for those portions to 5 minutes. (See how we prepare chicken in our Chinese Honey Garlic Chicken).
- Mayonnaise: Substitute Greek yogurt in a 1:1 ratio, but reduce the honey by half to offset the yogurt's natural tanginess.
- Cornstarch: Use potato starch in a 1:1 ratio; it has a similar gelatinization temperature and yields an equally crispy crust.
Executing this recipe successfully relies entirely on maintaining your oil temperature and drying your proteins. Once you master the starch-coating technique, you can apply it to various proteins with consistent success. Enjoy the perfect balance of crunch, heat, and sweetness.