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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and creamy-spicy sauce you crave from your favorite restaurant—right in your home kitchen. 🔥 The secret lies in crispy celery crowns that stay crunchy even after being tossed in the signature sauce, paired with tender shrimp and chicken.
I've perfected this recipe after years of testing, ensuring the sauce stays perfectly balanced between tangy, creamy, and just enough heat.
The magic starts with the celery crowns—thinly sliced celery sticks that develop a satisfying crunch when fried to golden perfection. Meanwhile, the sauce comes together in minutes with ranch dressing, hot sauce, and a touch of mayo for that signature creamy swirl.
What makes this recipe truly special is how the sauce clings to the crispy celery, shrimp, and chicken without making them soggy.
By the time you plate this dish, you'll have a restaurant-quality meal that's crispy on the outside, creamy on the inside, and packed with bold flavors. The celery crowns add a satisfying crunch, while the sauce delivers that perfect balance of tangy, spicy, and rich.
It's the kind of dish that disappears fast and leaves everyone asking for seconds.
Serve this with fries for the full experience, or enjoy it as a standalone appetizer or main course. The best part? It's easier to make than you think, and the results are always impressive. Let's get cooking!
Ingredients for bang bang chicken and shrimp copycat
Crispy celery crowns, tender shrimp, and chicken—plus the secret sauce that makes it addictive.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 ½ lb | Tails on for presentation |
| Celery Stalks 🧅 | 3 whole | Thinly sliced into crowns |
| All-Purpose Flour 🌾 | 1 cup | For dredging celery |
| Vegetable Oil (for frying) 🫒 | 3 cups | High smoke point preferred |
| Blue Cheese Dressing (Ranch Style) 🧀 | 1 cup | Kraft or homemade blend |
| Hot Sauce (Sriracha or Crystal) 🌶️ | ½ cup | Adjust heat preference |
| Mayonnaise 🥫 | ¼ cup | Full-fat for creaminess |
| Butter (for sauce) 🧈 | 2 tbsp | Melted, unsalted |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Garlic Powder 🧄 | 1 tsp | For extra depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For sauce thickening |
Celery is the star here. Look for fresh, crisp stalks—avoid any with brown spots. Thinly slice them into 1/4-inch crowns for maximum crunch. I grab mine from the produce section at Whole Foods or Trader Joe's if I need extra-fresh. The shrimp should be freshly peeled and deveined—frozen works too, just thaw in cold water. For the chicken, boneless, skinless breasts cut into even pieces cook faster and stay juicier. If you're using pre-cut chicken tenders, they'll save you time.
No ranch dressing? Mix mayo with buttermilk and herbs—it's just as good. Hot sauce brands vary—Crystal or Sriracha are my go-tos, but any bold red sauce works. Short on mayo? Greek yogurt works too, though it's tangier. The butter in the sauce is key—use unsalted so you control the seasoning. For extra crunch, toss the celery crowns in panko breadcrumbs before frying. And if you're worried about soggy celery, fry it first—it stays crispy even after the sauce bath.
Keep fried celery crowns in a 200°F oven while you cook the protein—stays crispy for 10 minutes. The sauce reheats beautifully, but add a splash of milk or water if it thickens. Store leftovers in airtight containers for 3 days. Freeze the sauce separately if you want to make it ahead—just thaw and stir before using. Pro tip: Double the sauce recipe—it disappears fast!
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this recipe because it’s all about minimal cleanup. The chicken, shrimp, and celery all get tossed in the same skillet—no fancy equipment, just a sheet pan or deep fryer basket. Honestly, I’ve made it while chatting with friends on the phone, and the only mess is the good kind (the kind that makes you lick your fingers).
- Crispy-Creamy Magic: That flour crust on the chicken and shrimp? It’s the star. The outside gets perfectly golden and crunchy while the inside stays juicy, and the celery adds this bright, fresh bite that cuts through the richness. Between us, it’s the kind of combo that makes you take a second helping without even thinking.
- Game for Any Meal: I’ve served this at casual game nights, packed it for lunch the next day, and even brought it to potlucks—no one ever asks what it is, they just dig in. The shrimp and chicken hold up great when reheated, and the flavor only gets better as it sits. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: This recipe stretches further than you’d think. A few chicken breasts and a pound of shrimp feed four, and the celery adds freshness without breaking the bank. I’ll be real: I’ve made it twice in one week because it’s that good, and the leftovers taste just as amazing cold as they do hot.
Step-by-step instructions for crispy celery-crusted chicken and shrimp
Here's how to nail that perfect crunchy coating and creamy ranch swirl every time.
🍳 Step 1: Prep and Fry the Celery Crowns
Slice the 3 whole celery stalks into thin crowns, cutting each stalk into ¼-inch thick rounds. You should end up with about 2 cups of celery crowns. Pat them completely dry with paper towels—any moisture will prevent crispiness.
Heat 2 cups of the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). Working in batches, fry the celery crowns for 2-3 minutes until they're golden brown and crisp. Drain on paper towels and set aside. Keep the oil hot for the next step.
🍳 Step 2: Fry the Chicken and Shrimp
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch bite-sized pieces. In a shallow bowl, mix ½ cup of the all-purpose flour, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper. Toss the chicken pieces in the flour mixture until fully coated.
Carefully add the coated chicken to the hot oil (should still be 350°F) and fry for 3-4 minutes until golden brown and cooked through. Remove and drain on paper towels. Repeat with the 1.5 lb large shrimp (peeled and deveined with tails on), frying for 1-2 minutes per side until pink and opaque.
🥘 Step 3: Make the Creamy Ranch Swirl Sauce
In a small saucepan, melt the 2 tbsp butter (for sauce) over medium heat. Add the 1 cup blue cheese dressing (ranch style), 0.25 cup mayonnaise, 0.5 cup hot sauce, and 2 tbsp lemon juice. Stir in the 1 tbsp cornstarch and 1 tbsp all-purpose flour to thicken the sauce.
Cook for 3-5 minutes until the sauce thickens to a swirlable consistency—it should coat the back of a spoon. Remove from heat and let it cool slightly. Here's the thing—this sauce needs to be thick enough to cling to the celery crowns but still swirl dramatically when poured.
🥘 Step 4: Assemble the Bang Bang Platter
Divide the fried celery crowns, chicken, and shrimp evenly among 4 serving plates. Spoon the creamy ranch swirl sauce over each portion, letting it cascade dramatically over the crispy toppings. Garnish with extra celery crowns if desired.
Serve immediately while everything is still crispy and the sauce is warm. The contrast between the crunchy celery crowns, tender chicken and shrimp, and creamy ranch swirl is what makes this dish so addictive. Don't wait too long or the celery will lose its crunch!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- Cut Celery Thin: Don’t just chop—slice those celery stalks paper-thin (⅛-inch or less) so they soften properly in the sauce. Thick strips turn to mush or stay crunchy; this is how you get that perfect, tender bite every time.
- Dry Shrimp Well: Pat those peeled shrimp completely dry before frying—even the slightest moisture will make them steam instead of sear. Use paper towels, and don’t rush; wet shrimp = sad, greasy results.
- Double-Fry Chicken: Fry the chicken once at 350°F until golden (about 5 minutes), then pull it out, let it rest 2 minutes, and fry it again at 375°F for another 3 minutes. This builds a thick, crispy crust that holds up to the sauce.
- Save the Oil: Strain the fried chicken and shrimp from the oil using a slotted spoon, then pour the hot oil back into its container—it’s still good for another fry. Just let it cool slightly before storing; no need to waste that golden liquid.
Storing and reheating your bang bang chicken and shrimp copycat
Sauce Storage Secrets
The ranch swirl sauce is the star—store it separately for maximum freshness. Transfer to an airtight container and refrigerate for up to 5 days. The sauce thickens when chilled, so stir in 1-2 tablespoons of milk or water when reheating.
For freezing, portion into ice cube trays—thaw and stir directly into your dish. I always double the batch because it disappears faster than the celery crowns! 🧀
Crispy Celery Crowns
Keep fried celery crowns at room temperature in a wire rack-lined baking sheet for up to 30 minutes—they stay crispy longer this way. For longer storage, place them in a single layer on a paper towel-lined plate and refrigerate for 2 days.
Reheat in a 350°F oven for 2-3 minutes to restore crunch. Never microwave—it turns them soggy!
Protein Prep Ahead
Cook and refrigerate the chicken and shrimp separately for 3 days in airtight containers. Reheat in a skillet over medium heat with 1 tablespoon of oil for 2-3 minutes until warmed through.
For shrimp, add a splash of water to prevent drying. I always prep proteins first—they're the most time-consuming part, and having them ready makes assembly a breeze. 🦐
Reheating the Full Dish
For the complete Bang Bang experience, reheat components separately. Warm the sauce in a saucepan over low heat until smooth, then toss with the celery crowns and proteins. If using leftover celery crowns, crisp them again in a 350°F oven for 2-3 minutes before adding sauce.
The key is keeping everything crispy—never let the sauce sit too long on the celery. Trust me, it makes all the difference! 🔥
Freezer-Friendly Tips
Freeze the sauce separately in 1-cup portions for easy reheating. For proteins, freeze raw chicken and shrimp (uncooked) in single layers with parchment between them. Thaw overnight in the fridge, then cook fresh.
Celery crowns don't freeze well—they lose their crunch. Instead, make a fresh batch when you're ready to serve. It's worth the extra effort! ❄️
Weeknight Hack
Prep everything except the sauce the night before. Store components in separate airtight containers in the fridge. When ready to serve, fry the celery crowns fresh, reheat the proteins, and assemble with warm sauce.
This cuts your cooking time by half—perfect for busy weeknights. I swear by this method when I'm short on time but still want restaurant-quality results. 💡
Nutrition facts
Frequently asked questions
Can I make this recipe without frying?
For a lighter version, bake the celery crowns and proteins instead. Toss celery with 1 tbsp oil and 1 tsp salt, then bake at 400°F for 10-12 minutes until crispy. Bake chicken and shrimp on a wire rack set over a baking sheet for 12-15 minutes at 375°F. The texture will be different but still delicious!
How do I adjust the heat level in the sauce?
The sauce heat depends on your hot sauce choice. For milder heat, reduce hot sauce to 2 tbsp and add 1 tbsp honey to balance. For extra spice, increase hot sauce to ¾ cup and add a pinch of cayenne. Always taste as you go—you can adjust after mixing!
What's the best way to keep celery crowns crispy?
Fry celery in small batches and drain on a wire rack—not paper towels—to prevent steam buildup. Keep them warm in a 200°F oven while cooking proteins. For serving, assemble plates just before guests arrive. Pro tip: Toss fried celery with ½ tsp cornstarch before adding sauce for extra crunch!
Can I use frozen shrimp for this recipe?
Yes, but thaw properly first! Place frozen shrimp in a sealed bag and submerge in cold water for 10-15 minutes. Pat completely dry before frying. Never use thawed shrimp straight from the fridge—it loses texture. For best results, use shrimp that's been thawed for 1-2 hours in the fridge.
What sides pair best with this dish?
For the full restaurant experience, serve with crispy fries or sweet potato fries. Other great options include: garlic bread, corn on the cob, or a simple green salad with lemon vinaigrette. The creamy sauce pairs beautifully with cool, fresh sides to balance the richness.