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Cheesecake Factory Bang Bang Chicken
Make the Cheesecake Factory's crispy, spicy-sweet Bang Bang Chicken and Shrimp at home with the addictive chili cream sauce.
cheesecake-factory · casual-dining · chicken
🕑Prep20 min
🍳Cook15 min
⏱Total35 min
🍽Serves4
⭐DifficultyMedium
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Vegetable oil for frying
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- 1.Make the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Set aside. This sauce can be made ahead and refrigerated.
- 2.Bread the chicken. Set up a three-step breading station: cornstarch in one dish, beaten eggs in a second, and panko breadcrumbs in a third. Coat each chicken piece in cornstarch, dip in egg, then press into panko.
- 3.Fry the chicken. Heat 2 inches of vegetable oil to 350°F in a deep skillet or pot. Fry the breaded chicken pieces in batches for 3-4 minutes until golden and crispy. The internal temperature should reach 165°F.
- 4.Drain. Transfer the fried chicken to a wire rack set over a baking sheet. Let drain for 1-2 minutes.
- 5.Toss with sauce. Place the crispy chicken in a large bowl. Pour the bang bang sauce over the chicken and toss gently to coat, being careful not to crush the crispy coating.
- 6.Plate and garnish. Arrange the sauced chicken on a plate. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately while the coating is still crunchy.
The Cheesecake Factory’s Bang Bang Chicken and Shrimp is one of the most popular appetizers on their massive menu. Crispy, golden-fried chicken pieces tossed in a creamy, spicy-sweet chili sauce that is utterly addictive. This version captures that perfect balance of crunch, creaminess, and heat.
The Secret
The bang bang sauce is the star here. It is a simple combination of mayonnaise, sweet chili sauce, and Sriracha — but the ratio matters. Too much mayo makes it heavy, too much Sriracha makes it overpowering. The honey and rice vinegar round out the sauce, adding sweetness and brightness that keep you reaching for another piece.
Pro Tips
- Use panko breadcrumbs, not regular breadcrumbs. Panko creates a significantly crunchier coating that holds up better when sauced.
- Toss the chicken with the sauce just before serving. Pre-saucing makes the coating soggy.
- For a lighter version, bake the breaded chicken at 425°F for 15-18 minutes instead of frying, flipping halfway through.
- Add shrimp to the mix for the full Cheesecake Factory version — bread and fry them the same way.
