Bang Bang Chicken and Shrimp

There will be many people that will not believe you when you tell them that you make your own Bang Bang Chicken and Shrimp. They will demand to know how and they will want the recipe. The best thing to do is invite these friends for dinner one evening and make the Bang Bang Chicken and Shrimp for dinner.

The doubts will be gone and they will realize that they too can make this delicious food.

Bang Bang Chicken and Shrimp is a dish that will taste just like the takeout version of your favorite food. The recipe does not contain that many ingredients and it is actually very easy to make. All you need is Chicken and Shrimp, Thai Chili Sauce, honey and rice vinegar. When this is tasted at your local restaurant, it seems like there must be a ton of ingredients, no recipe should be this simple.

And that’s it! The Bang Bang Chicken and Shrimp recipe is always a crowd-pleaser!

Scroll to bottom for printable recipe card.

Is this really an easy recipe?

Yes, it really is. There are just a few simple ingredients that are easy to find, if not already in your pantry.

Why should I try this recipe?

Once you try this recipe, you will see that you can make your own Bang Bang Chicken and Shrimp and save a lot of money. You will not need to order takeout for this dish any longer.

I make the spice level hotter?

You can definitely increase the level of heat if you choose to. All you need to do is add a drop or two of hot sauce to the Sweet and Sour Sauce. You may also choose to increase the Thai Chili Sauce a little bit.

Can I Increase The Heat?

Yes, if you want it to be hotter, you can add in some cayenne pepper or some sriracha. Both are great ways to increase the heat and tastes good too. Another option would be some red pepper flakes. Just add a little bit at a time, so you don’t overdo it.

What To Pair With Bang Bang Chicken 

Serve the bang bang chicken and shrimp with any of your favorite sides. I like to serve egg rolls, salads, and fresh fruit. All are great options, so feel free to try out some other foods as well.

Ingredients

• Sweetened coconut, flaked
• Chili oil
• Minced onion
• Minced garlic cloves
• Ginger, minced
• Chicken broth
• ground cumin
• Ground coriander
• Paprika
• Salt
• Ground black pepper
• Mace (grounded)
• Ground turmeric
• Coconut milk
• Carrots, julienned
• Zucchini, julienned
• Frozen peas
• Creamy peanut butter
• Water
• Sugar
• Soy sauce
• Rice vinegar
• Lime juice
• Chili oil
• Chicken breast fillets
• Large raw shrimp shelled
• Cornstarch
• Vegetable oil
• Jasmine rice
• Dried parsley, crumbled
• Peanuts
• Green onions, julienned

How to Make Bang Bang Chicken and Shrimp

First Step: Begin by preheating the oven to 300 degrees F. Then spread out the sweetened coconut on a baking sheet and toast 20-25 minutes. It’s done when it is lightly browned. You will need to stir the coconut around every 10 minutes so that it browns evenly. After the coconut has browned, it will need to cool. 

Second Step: Heat chili oil using medium heat. Then add in the onion, garlic, and ginger and saute for 30 seconds. After 30 seconds, pour in the chicken broth.  Sprinkle in the cumin, coriander, paprika, salt, black pepper, and turmeric and stir to combine. Simmer the mixture for 5 minutes then pour in the coconut milk.

Third Step: Cook the mixture until it’s boiling, then reduce heat and simmer for 20 minutes. Once the sauce begins to thicken, add in the carrots, zucchini, and frozen peas. Simmer the veggies for 10 minutes or until carrots become tender.

Fourth Step: Combine the peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil over medium heat. Warm just until the mixture begins to bubble, then cover the pan and remove from the heat.

Fifth Step: Chop the chicken breasts into bite-size pieces. Then coat all of the chicken with 1/4 cup corn starch and set aside. In a separate bowl mix together the shrimp with 1/4 cup corn starch, set aside.

Sixth Step: Then, you will need to heat the vegetable oil in a wok or large skillet with medium heat. Place the coated chicken to the pan and sauté until it’s no longer pink.  Next, add the shrimp to the pan and cook 3 to 5 minutes, then remove to paper towels to drain.

Seventh Step: Fill up a small soup bowl with 1 cup of white rice. Gently press down on the rice. Then you’ll need to invert the bowl onto the center of a plate, tap, then lift off the bowl leaving a formed pile of rice in the center of each plate.

Eighth Step: Next, you’ll need to arrange an equal portion of chicken and shrimp around the rice. Use a spoon to place the vegetable sauce over the chicken and shrimp, being careful not to get any sauce on top of the rice.

Ninth Step: Pour the peanut sauce over the bang bang chicken and shrimp dish. Place most of the sauce on the rice. Sprinkle 1/4 teaspoon of crumbled, dried parsley over the center of the rice.

Tenth Step: Sprinkle one tablespoon of chopped peanuts on the parsley. Add a pile of julienned green onions on top. Sprinkle 1/4 cup of toasted coconut over the chicken and shrimp.

Enjoy!

Bang Bang Chicken and Shrimp

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Bang Bang Chicken and Shrimp is a dish that will taste just like the takeout version of your favorite food. The recipe does not contain that many ingredients, and it is actually very easy to make. All you need is Chicken and Shrimp, Thai Chili Sauce, honey and rice vinegar. When this is tasted at your local restaurant, it seems like there must be a ton of ingredients, no recipe should be this simple.

4.50 from 4 votes

Review Recipe

Ingredients 

• 1 cup sweetened coconut, flaked
• 2 teaspoons chili oil
• 1/4 cup onion, minced
• 2 tablespoons minced garlic cloves
• 2 teaspoons ginger, minced
• 1 cup chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground turmeric
• 3 cups coconut milk
• 2 medium carrots, julienned
• 1 small zucchini, julienned
• 1/2 cup frozen peas
• 1/4 cup creamy peanut butter
• 2 tablespoons water
• 4 teaspoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon lime juice
• 1/2 teaspoon chili oil
• 4 chicken breast fillets
• 32 large raw shrimp, shelled
• 1/2 cup cornstarch, divided
• 1 cup vegetable oil
• 4 cups cooked jasmine rice
• 1 teaspoon dried parsley, crumbled
• 4 tablespoons peanuts
• 4 green onions, julienned

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Instructions

• Preheat oven to 300 degrees F. Spread coconut on a baking sheet and toast 20-25 minutes or until lightly browned. Stir the coconut around every 10 minutes so that it browns evenly. Allow to cool. You just want to toast the coconut.
• In a large saucepan over medium heat, heat chili oil. Add the onion, garlic, and ginger. Sauté for about 30 seconds then add the chicken broth. Add cumin, coriander, paprika, salt, black pepper, and turmeric and stir to combine. Simmer for 5 minutes then add the coconut milk.
• Bring the mixture back to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots, zucchini, and frozen peas. Simmer the mixture for 10 minutes or until carrots become tender.
• In a small saucepan over medium heat, combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil. Heat just until the mixture begins to bubble, then cover the pan and remove from the heat.
• Cut the chicken breasts into bite-size pieces, coat the chicken with 1/4 cup corn starch, set aside. In a separate bowl combine shrimp with 1/4 cup corn starch, set aside.
• Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté until no longer pink.  Add the shrimp to the pan and cook 3 to 5 minutes, then remove to paper towels to drain.
• To serve, fill a small soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap, then lift off the bowl leaving a formed pile of rice in the center of each plate.
• Arrange an equal portion of chicken and shrimp around the rice. Spoon the vegetable sauce over the chicken and shrimp, being careful not to get any sauce on top of the rice.
• Drizzle peanut sauce over the bang bang chicken and shrimp dish concentrating most of it on the rice. Sprinkle 1/4 teaspoon of crumbled, dried parsley over the center of the rice.
• Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/4 cup of toasted coconut over the chicken and shrimp.

Author: Laura

THANKS FOR PINING!

How should I store the leftover Bang Bang Chicken and Shrimp?

Once the dish has cooled to room temperature, you can place it into an airtight container and then into the refrigerator. You can store it for up to 4 days.

Can I freeze the Bang Bang Chicken and Shrimp?

The dish can be frozen once it has cooled completely. Simply place it in a freezer-safe container and then into the freezer for up to 3 months.

How do I reheat the Bang Bang Chicken and Shrimp dish?

The food can be placed on a plate and covered with a napkin or paper towel and reheat in the microwave for 1 to 2 minutes.

Looking for more tasty dinner ideas? Here are some of my go-to main course meals:

Sausage, Peppers, and Onions – This is a hearty meal that keeps you filled up and satisfied.

Instant Pot Honey Chicken – It’s incredible and so easy to make. Try it and see for yourself.

Instant Pot Cashew Chicken – The crunchy cashews, juicy chicken, and yummy broccoli all go together perfectly.

Famous Red Lobster Shrimp Scampi – This meal is fancy and like a gourmet meal at a classy restaurant. Enjoy it with some garlic bread or dinner rolls.