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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive combination of crispy wonton cups and creamy celery herb filling you love from restaurants—now made perfectly at home. 🌟 The secret lies in the sauce: a velvety blend of mayo, ranch, and spices that coats tender chicken and shrimp while keeping them juicy inside those golden, crunchy wrappers.
What makes this recipe work is the balance of textures—crispy wonton cups that shatter at the first bite, tender proteins, and a sauce that's creamy yet tangy enough to stand up to the heat. I've streamlined the process without sacrificing authenticity, so you get restaurant-quality results with just a few key techniques: properly frying the wonton cups and assembling everything while the filling is still warm.
By the time you're done, you'll have a dish that's impossible to resist: golden-brown wonton cups filled with juicy chicken and shrimp, all coated in that signature creamy-spicy sauce. The best part? It comes together faster than takeout, with ingredients you can find at any grocery store. This is comfort food at its finest—crispy, creamy, and completely crave-worthy.
Serve with toothpicks for easy sharing or drizzle extra sauce on top for maximum indulgence. The crispy texture and balanced flavors make this a crowd-pleaser for any occasion, from game day to a weeknight dinner. Let's get started!
Ingredients for bang bang chicken and shrimp copycat
Crispy wonton cups, creamy filling, and that signature tangy kick—here's what makes this copycat recipe shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 16 pieces | Square shape, not round |
| Boneless Chicken Breast 🍗 | 1 lb | Cut into bite-sized pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails off |
| Mayonnaise 🥛 | ½ cup | High-quality, smooth texture |
| Ranch Dressing 🥫 | ½ cup | Store-bought or homemade |
| Celery Stems 🧅 | 2 whole | Finely chopped, fresh preferred |
| Green Onion 🧅 | 2 whole | Chopped, white and green parts |
| Sriracha Sauce 🌶️ | 2 tbsp | Adjust for spice preference |
| Soy Sauce 🥫 | 1 tbsp | Light or regular variety |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
| All-Purpose Flour 🌾 | ½ cup | For dredging wontons |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Sesame Oil 🫒 | 1 tsp | For aroma, optional |
Wonton wrappers are the star here—look for the square ones (not round) at the Asian market or grocery store freezer section. Trader Joe's and Walmart usually have them in stock, but if you're in a pinch, any wonton wrappers will work. The chicken and shrimp should be fresh—buy them the day you cook for the best texture. For shrimp, large size (16-20 count per pound) works perfectly, and you can leave the tails on for presentation if you want. Celery and green onions? Fresh is key—they add that signature crunch and flavor to the filling.
No wonton wrappers? Spring roll wrappers are your next best bet, but they're slightly larger. Want to cut down on spice? Reduce the sriracha to 1 tbsp or swap in a mild chili sauce. Ranch dressing can't be skipped—it's what gives that signature creamy texture. Homemade ranch works too if you've got it. For the oil, vegetable or peanut oil is best for frying, but canola works in a pinch. If you're missing soy sauce, substitute with tamari or coconut aminos—just remember they're gluten-free.
This dish is all about timing—the wonton cups stay crispy for about 15 minutes after frying, so work quickly. Keep the fried wontons warm in a 200°F oven while you assemble. The filling can be prepped ahead and stored in the fridge for up to 2 days, but the wontons are best made fresh. For leftovers, store the assembled appetizers in an airtight container and reheat in the oven at 350°F for 5-10 minutes to restore crispiness.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this recipe is the kind of dish where you can have dinner on the table while scrolling through your phone. Just fry the chicken and shrimp, toss them with the ranch-mayo mix, wrap in wontons—boom. Minimal chopping, no fancy techniques, and zero stress.
- Creamy-Crisp Magic: That perfect balance of crispy wonton shells and creamy ranch-mayo sauce? It’s what makes this dish ridiculously good. The shrimp adds a sweet, tender bite, while the chicken stays juicy—no dryness here, just pure satisfaction.
- Game for Any Gathering: Between us, this is my go-to for game day, potlucks, or even a lazy Sunday lunch. It’s hearty enough for a crowd but easy enough to halve for a weeknight. Plus, the wontons make it feel fancy without the effort.
- Budget-Friendly Leftovers: Honestly, I make double batches because the leftovers are just as good the next day. The wontons stretch the filling, and the ranch-mayo mix keeps it tasting fresh. It’s the kind of dish that saves money and time—win-win.
Step-by-step instructions for crispy wonton cups with creamy celery herb filling
Here's how to nail that perfect crunchy exterior and creamy interior every time.
🍳 Step 1: Prepare the Protein Mixture
In a large bowl, combine the 1 lb boneless chicken breast and 1 lb large shrimp, cutting both into bite-sized pieces. Add the 0.5 cup mayonnaise, 0.5 cup ranch dressing, 2 tbsp sriracha sauce, and 1 tbsp soy sauce. Mix everything thoroughly until the proteins are evenly coated and the colors blend beautifully.
Next, fold in the 2 whole celery stems (finely chopped) and 2 whole green onion (chopped). Sprinkle in the 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and a final drizzle of 1 tsp sesame oil. Taste and adjust seasoning if needed—this is your flavor foundation, so don't skimp on the seasoning. The mixture should be well combined but still hold its shape when scooped.
👨🍳 Step 2: Assemble and Shape the Wonton Cups
Place the 16 wonton wrappers on a clean, lightly floured surface. Using a small spoon or ice cream scoop, place about 1 tablespoon of the protein mixture in the center of each wrapper. Fold one corner over the filling, then fold in the opposite corner to create a triangular shape. Press gently but firmly to seal the edges—you want them to stick together so the filling doesn't leak during frying.
I like to press the edges with my finger to create a tight seal, almost like a little pocket. This ensures the filling stays contained while frying. If any filling escapes, it'll create a messy exterior instead of that perfect crispy cup. Work quickly but carefully—you'll have all 16 assembled in no time.
🔥 Step 3: Fry Until Golden and Crispy
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—this is crucial for even cooking. Once the oil is hot, carefully add the wonton cups in a single layer. Don't overcrowd the pan or they'll steam instead of fry.
Fry for 2-3 minutes per side until they're deep golden brown and crispy. You'll know they're done when they float to the surface and the edges look dry and crunchy. Use a slotted spoon to remove them and drain on a wire rack or paper towels. The rack keeps them crispy longer than paper towels would. Work in batches if needed to avoid overcrowding.
🍽️ Step 4: Serve Immediately for Maximum Crunch
Transfer the crispy wonton cups to a serving platter while they're still piping hot. Serve them immediately—they lose their crispiness as they cool. I like to arrange them on a platter with toothpicks for easy handling. The contrast of the crispy exterior with the creamy, spicy filling inside is what makes this dish so addictive.
For extra flair, sprinkle with additional chopped green onion or a drizzle of sriracha if you want more heat. These wonton cups are perfect for appetizers, game day snacks, or even a fun main course when served with a side salad or coleslaw. The secret to success is keeping everything hot and crispy until they hit the table!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- BRINE THE CHICKEN: Toss your boneless chicken breast in ice water for 15 minutes before cooking—it stays juicier and cooks more evenly. I learned this the hard way when my first batch turned out dry and rubbery, no matter how careful I was with the timing.
- PEEL SHRIMP LAST: Leave the shrimp shells on until you’re ready to toss them in the sauce—it adds flavor without extra work. Only peel them right before mixing with the mayo and ranch, or you’ll end up with a bland, watery sauce.
- SEAR IN BATCHES: Don’t crowd the pan when searing chicken or shrimp—give them space to brown properly. I used to rush this and ended up with steamed protein instead of crispy edges. A hot pan and a little patience make all the difference.
- CHILL THE SAUCE: Let your mayo-ranch mix sit in the fridge for 10 minutes before dipping—it thickens up and coats the protein better. Skipping this step means a runny, messy sauce that’ll drip everywhere. (Yes, even if you’re impatient like me.)
Storing and reheating your bang bang chicken and shrimp copycat
Fridge Storage Tips
Store your leftover wonton cups in an airtight container separated by parchment paper to prevent sticking. They’ll stay crispy for about 24 hours in the fridge, but the texture starts to soften after 6 hours. I like to keep the sauce separate in a small container so I can drizzle it fresh when serving. 🥟
Freezer-Friendly Trick
For longer storage, freeze the unassembled wonton cups (before frying) on a tray lined with parchment paper. Once frozen solid, transfer them to a ziplock bag with parchment between layers. When ready to eat, fry from frozen—just add 30 seconds to the cooking time. The filling stays creamy, and the wontons crisp up beautifully. ❄️
Oven Reheating Method
To restore crispiness, place wonton cups on a baking sheet and heat at 375°F for 5-7 minutes. I recommend adding a wire rack to the sheet to prevent sogginess. If the filling looks dry, drizzle a little water or broth before reheating. Serve immediately with extra sauce for that restaurant-style finish. 🔥
Microwave Hack
For a quick fix, microwave wonton cups on high for 20-30 seconds, then transfer to a paper towel-lined plate. The microwave won’t restore crispiness, but it warms the filling perfectly. This works best for small batches—don’t overcrowd the microwave or they’ll steam instead of heat evenly. 💡
Sauce Refresh
If the sauce loses its creaminess after storage, mix in 1 tsp mayo or ranch dressing to restore texture. For extra flavor, add a splash of hot water to thin it out. I keep a small jar of extra sauce in the fridge—it’s the easiest way to revive leftovers without sacrificing taste. 🥫
Make-Ahead Filling
Prep the celery-herb filling up to 2 days ahead and store it in the fridge. Just scoop it into wonton cups fresh before frying—this keeps the flavors vibrant. The proteins stay juicy, and the celery retains its crunch. It’s my go-to trick for busy weeknights! 🧅
Nutrition facts
Frequently asked questions
Can I make these wonton cups without deep frying?
You can try an air fryer for a lighter version! Heat to 375°F and spray the wonton cups lightly with oil before air frying for 4-5 minutes, flipping halfway. They won't be as crispy as deep-fried, but the filling stays creamy. For baking, brush with oil and bake at 400°F for 12-15 minutes—they'll be softer but still delicious.
How do I keep the wonton cups from falling apart when frying?
Proper sealing is key! Press the edges firmly when folding, and make sure the filling isn't overstuffed. Use 1 tablespoon of filling per wonton wrapper—any more risks leaks. Also, keep the oil at 350°F and fry in small batches to avoid overcrowding. If they still fall apart, your filling may need more binding (try adding 1 extra tbsp mayo).
What's the best way to adjust the spice level?
Start with the 2 tbsp sriracha called for, then taste before assembling. For milder heat, reduce to 1 tbsp or swap in ½ tbsp sriracha + ½ tbsp hot sauce. For extra kick, add ½ tsp cayenne pepper to the filling. Remember—you can always add more sauce after frying, but you can't take it out!
Can I use frozen shrimp instead of fresh?
Yes, but thaw them properly first! Place frozen shrimp in a bowl of cold water for 10-15 minutes (change water halfway), then pat completely dry. Never microwave or they'll release too much moisture, making the wontons soggy. For best results, use large frozen shrimp (16-20 count) and follow the same prep steps as fresh.
What's the secret to getting that perfect crispy texture?
Three things: hot oil, proper draining, and timing. Use a thermometer to keep oil at 350°F—any lower and they'll absorb oil instead of crisping. Drain on a wire rack (not paper towels) to prevent steam. And work fast—fry in batches if needed, but serve immediately while still hot and crispy!