Cheesecake Factory Bang Bang Chicken and Shrimp by Todd Wilbur
Indulge in the irresistible fusion of bold flavors with this Cheesecake Factory Bang Bang Chicken and Shrimp recipe inspired by Todd Wilbur. Perfectly golden, crispy chicken strips and tender shrimp are coated in a light, tempura-style batter and fried to perfection. Tossed in a rich, sweet-and-spicy sauce made with hoisin, soy, and coconut milk, every bite is brimming with Southeast Asian-inspired flair. Served atop a bed of fluffy jasmine rice, crunchy chow mein noodles, and fresh bean sprouts, this dish combines crunchy textures and vibrant flavors in every mouthful. Ready in just an hour, this restaurant-style recipe is ideal for impressing guests or treating yourself to a decadent dinner at home. Garnished with fresh green onions, this dish is the perfect balance of heat, sweetness, and creaminess.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 12 pieces Large shrimp (peeled and deveined)
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 2 large Eggs
- 1 cup Cold water
- 1 teaspoon Salt
- 4 cups Vegetable oil (for frying)
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 3 tablespoons Sweet chili sauce
- 2 tablespoons Rice vinegar
- 2 teaspoons Sugar
- 2 teaspoons Minced garlic
- 1 cup Coconut milk
- 2 cups Jasmine rice (cooked)
- 3 stalks Green onions (sliced)
- 1 cup Bean sprouts
- 1 cup Crispy chow mein noodles
Instructions
Slice the chicken breasts into thin strips.
In a large bowl, whisk together all-purpose flour, cornstarch, eggs, cold water, and salt to create a smooth batter.
Heat vegetable oil in a deep pan or fryer to 375°F (190°C).
Dip the chicken strips and shrimp into the batter, ensuring they are well coated, and fry them in the hot oil until golden and crispy. Remove and drain on paper towels.
In a separate saucepan over medium heat, combine soy sauce, hoisin sauce, sweet chili sauce, rice vinegar, sugar, minced garlic, and coconut milk. Stir and simmer until the sauce thickens slightly, about 5 minutes.
Prepare two serving plates by layering cooked jasmine rice, crispy chow mein noodles, and bean sprouts.
Place the cooked chicken and shrimp on top of the rice and noodles.
Drizzle the sweet-spicy sauce generously over the chicken and shrimp.
Garnish with sliced green onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 14.8 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
