This Quick and Tasty Bang Bang Chicken and Shrimp is a perfect fusion of spicy, creamy, and tangy flavors! The classic Bang Bang sauce gives this dish its signature kick, and the combination of tender chicken and succulent shrimp makes for an irresistible meal.
Perfect for weeknight dinners, you can serve it over rice, noodles, or even lettuce wraps for a light and delicious twist.
Quick and Tasty Bang Bang Chicken and Shrimp Recipe
Equipment
- 1 Mixing bowl
- 1 Large skillet or wok
- 1 Tongs or spatula
- 1 Paper towels
- 1 Measuring cups and spoons
Ingredients
For the Chicken and Shrimp
- 1/2 lb chicken breast g cut into bite-sized pieces
- 1/2 lb shrimp peeled and deveined
- Salt and pepper, to taste
- 1/2 cup cornstarch
- 2 tbsp olive oil or vegetable oil for frying
For the Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust for spiciness)
- 1 tbsp honey or sugar
Optional Garnishes
- Chopped green onions
- Sesame seeds
- Lime wedges
Instructions
- Prepare the Bang Bang Sauce: In a small mixing bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Season and Coat the Chicken and Shrimp: Pat dry the chicken and shrimp with a paper towel. Season with salt and pepper to taste. In a bowl, toss the chicken and shrimp in cornstarch until fully coated.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and cook for 5-6 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Shrimp: In the same skillet, add the remaining oil if necessary, then add the shrimp. Cook for about 3-4 minutes, until they turn pink and opaque. Remove the shrimp from the skillet.
- Combine with Sauce: Add the cooked chicken and shrimp back into the skillet and pour the Bang Bang sauce over them. Toss everything together until the chicken and shrimp are well-coated in the sauce.
- Serve: Transfer to a serving dish and garnish with chopped green onions, sesame seeds, and lime wedges if desired. Serve immediately with rice, noodles, or lettuce wraps.
Video
*This dish can be served over rice, noodles, or even in lettuce wraps.
Tips and Tricks
Everyone has their own tips for getting the perfect balance of flavor and texture, and here’s what I find works best.
For the Crispiest Coating
- Use cornstarch. Cornstarch is lighter than flour and results in a crunchier coating.
- Don’t crowd the pan. Fry in small batches. Overcrowding brings down the oil temperature and can make the coating soggy.
- Fry at the right temp. Medium-high heat is key. Too low, and the coating gets greasy. Too high, and it burns before the inside cooks.
Adjusting the Heat Level
Not everyone loves spice. You can control the heat by adding less Sriracha if you want a milder sauce, or mixing in more sweet chili sauce to balance out the spice.
Storage and Leftovers
While Bang Bang Chicken and Shrimp are best enjoyed fresh, you can store any leftovers in the fridge for a couple of days. Keep the sauce separate if possible, as it’ll keep the chicken and shrimp from getting too soggy.
If you’re using an oven, reheat on a baking sheet at 350°F for about 10 minutes to crisp things up.
If you’re using an air fryer, reheat for 5-6 minutes at 350°F, and they’ll taste nearly as good as fresh!
FAQs
The Bottom Line
Bang Bang Chicken and Shrimp might just be the ultimate comfort food: crispy, saucy, with just the right balance of sweet and spicy.
It’s one of those dishes that looks fancy but is easy enough to throw together on a weeknight.
