Best 3 Coconut Chicken Clone Of Cheesecake Factorys Bang Bang Chicken Recipes

When the Cheesecake Factory first introduced their Bang Bang Chicken, it was an instant hit. The crispy chicken, coated in a sweet and spicy sauce, was a flavor sensation that everyone loved. However, not everyone has the time or resources to go to the Cheesecake Factory, so many people have been searching for a way to make a copycat version at home. This article will provide you with a recipe for Coconut Chicken that is a close clone of the Cheesecake Factory's Bang Bang Chicken.

Check out the recipes below so you can choose the best recipe for yourself!

BANG BANG CHICKEN

Bang Bang Chicken image

This is a wonderful Americanized version of an extremely popular Sichuan Chinese dish. With twice-fried chicken, you get the crispy fried breading you'd expect, and the bang bang sauce drizzle just makes the entire dish spectacular. You'll love this more than any Chinese takeout version. Pay attention to the notes in the directions!!

Provided by Diana71

Categories World Cuisine Recipes Asian Chinese

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

⅓ cup milk
1 egg
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup potato starch
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon shichimi togarashi (Japanese red pepper condiment)
oil for frying
¼ cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang (Korean hot pepper paste)

Steps:

Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
Heat oil in a large skillet to 325 degrees F (165 degrees C).
Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 27.3 g, Cholesterol 112.4 mg, Fat 20.8 g, Fiber 0.5 g, Protein 26.7 g, SaturatedFat 3.9 g, Sodium 545.9 mg, Sugar 12.6 g

COPYCAT CHEESECAKE FACTORY BANG BANG CHICKEN & SHRIMP

Copycat Cheesecake Factory Bang Bang Chicken & Shrimp image

Make and share this Copycat Cheesecake Factory Bang Bang Chicken & Shrimp recipe from Food.com.

Provided by crosstownsweets

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 31

Ingredients

1 tablespoon coconut oil
1 small onion, diced
2 garlic cloves, minced
1 inch piece fresh ginger, minced
2 small carrots, julienned
1 small zucchini, julienned
2 chicken breasts, cut into bite-sized pieces
1 tablespoon flour
1 1/2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 vegetable bouillon cube
1/2 teaspoon himalayan salt
1/4 teaspoon pepper
1/2 cup frozen peas
1/2 lb shrimp, peeled and deveined
1 egg, beaten
1/4 cup flour
1/4 cup shredded coconut
1/4 teaspoon himalayan salt
1 pinch pepper
2 tablespoons coconut oil
2 green onions, sliced
peanuts and sesame seeds (to garnish)
1/2 cup chunky peanut butter
1 garlic clove, minced
2 tablespoons honey
1 tablespoon fish sauce
2 teaspoons coconut aminos (or soy sauce)
2 tablespoons coconut milk
3 tablespoons lime juice
1 pinch cayenne pepper

Steps:

Chicken and Shrimp:.
In a sauté pan over medium high heat, add 1 tablespoon of coconut oil and sauté onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and sauté for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Sauté the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes.
In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Sauté shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce.
Peanut Sauce:.
Combine all ingredients and serve.

Nutrition Facts : Calories 813.4, Fat 60, SaturatedFat 35.9, Cholesterol 164.3, Sodium 1400.4, Carbohydrate 39.2, Fiber 5.5, Sugar 18, Protein 37.8

COCONUT CHICKEN (CLONE OF CHEESECAKE FACTORY'S BANG BANG CHICKEN

Coconut Chicken (Clone of Cheesecake Factory's Bang Bang Chicken image

This is out of the Sacramento Bee as submitted by Stacy Silvey, who states it is a recipe she adapted from the South Beach Diet Cookbook. This tastes exactly like the Cheesecake Factory version.

Provided by Chabear01

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons extra virgin olive oil
1 lb chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 garlic cloves, minced
3/4 teaspoon dried cilantro
1 teaspoon fresh ginger, grated
1 teaspoon lemon zest, finely chopped
1/8 teaspoon ground cumin
1 pinch turmeric
1 cup coconut milk (substitute light, no sugar added, if desired)
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar (substitute Splenda, if desired)
1/4 teaspoon ground red pepper
2 cups shrimp, fully cooked
1 tablespoon tamarind paste (available in Indian and specialty stores)
2 teaspoons water
chopped green onion (to garnish)

Steps:

Heat oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes per side or until browned and no longer pink in the center. Remove chicken to a plate and set aside.
Heat the broth in the same skillet. Add onion, garlic, cilantro, ginger, lemon zest, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned. Stir in coconut milk, nuts, sugar, red pepper and shrimp. Return the chicken to the skillet, cover and simmer for 10 minutes or until the chicken is heated through.
Remove the chicken and shrimp to a plate and keep warm. DO NOT discard the sauce in the pan.
In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup. Evenly divide the chicken and shrimp among 4 plates.
Top with sauce and garnish with green onion.

Nutrition Facts : Calories 492.9, Fat 25.7, SaturatedFat 13.8, Cholesterol 286.8, Sodium 378.6, Carbohydrate 12.6, Fiber 2.6, Sugar 8.1, Protein 52.8

Tips:

For crispy chicken, double-coat the chicken in the cornstarch mixture.
Use a large skillet or wok to cook the chicken in batches to avoid overcrowding.
Cook the chicken until it is golden brown and crispy on all sides.
Make sure the sauce is simmering before adding the chicken back to the pan.
Serve the chicken immediately with rice or noodles.

Conclusion:

This Coconut Chicken recipe is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The chicken is crispy and flavorful, and the sauce is sweet, spicy, and creamy. Serve it with rice or noodles for a complete meal.