Bang Bang Chicken and Shrimp is one of the most popular Â entrĂ©e at the Cheesecake Factory. This spicy Thai dish has the flavors of curry, chile, peanut and coconut. It is sautĂ©ed with vegetables and served over steamed white rice. Using this copycat Bang Bang Chicken and Shrimp recipe you can make your own at home and it taste much like the one you get at the Cheesecake Factory!
Ingredients needed for Curry Sauce:
2 teaspoons chili oil
1/4 cup onions
2 tablespoons minced garlic cloves
2 teaspoons ginger
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 turmeric
3 cups coconut milk
2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas
Directions for making Curry Sauce
Step 1: In a large saucepan heat the chili oil over medium heat.
Step 2: When the oil is hot add the onion, garlic, and ginger. SautĂ© for about about 30 seconds.
Step 3: Add the chicken broth.
Step 4: Add the cumin, coriander, paprika, salt, black pepper, and turmeric, and stir well.
Step 5: Simmer for 5 minutes.
Step 6: Add the coconut milk.
Step 7: Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
Step 8: Add the carrots and zucchini, and the frozen peas.
Step 9: Simmer mixture for 10 minutes or until carrots become tender.
Ingredients for Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
2 chicken breast fillets
16 large raw shrimp, shelled
1/4 cup cornstarch
1/2 cup vegetable oil
4 cups cooked white rice
Directions for making Peanut Sauce:
Step 1: Combine in a small saucepan, peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil over medium heat.
Step 2: Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Step 3: Toast the flaked coconut by preheating your oven to 300 degrees.
Step 4: Spread coconut on a baking sheet and toast it in the oven.
Step 5: Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark.
Step 6: After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
Step 7: Cut the chicken breasts into bite-size pieces.
Step 8: Coat the chicken and shrimp with corn starch.
Step 9: Heat the vegetable oil in a wok or large skillet over medium heat.
Step 10: Add the coated chicken to the pan and sautĂ© it for a couple minutes, turning as it cooks.
Step 11: Add the shrimp to the pan.
Step 12: Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
How to Serve:
Step 13: Build the plates by filling a soup bowl with 2 cups, or for four portions, 1 cup of white rice.
Step 14: Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
Step 15: Arrange an equal portion of chicken and shrimp around the rice.
Step 15: Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
Step 16: Drizzle peanut sauce over the dish putting most of it on the rice.
Step 17: Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice.
Step 18: Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top.
Step 19: Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve.
Ingredients for garnish:
1 1/2 cups flaked coconut
1/2 teaspoon dried parsley, crumbled
2 tablespoons peanuts
2 green onions, julienned
1/2 teaspoon chili oil
This dish may make 2 or four portions, depends on your appetite.
Keep a close eye on coconut while toasting the last five minutes so it doe not get too dark.
Image by xman2001
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