Season the chicken chunks and shrimp with onion powder, garlic powder, salt, and black pepper. Toss until evenly coated. Sprinkle cornstarch over the proteins and mix again so they have a light, dry coating that will crisp up beautifully when fried.

Heat canola oil in a pan over medium-high heat. Fry the chicken pieces for 4–5 minutes until light golden and cooked through. Remove to a paper towel-lined plate. In the same pan, fry the shrimp for 2–3 minutes until they turn pink and slightly crispy. Remove and set aside with the chicken.

Combine water, brown sugar, rice wine vinegar, soy sauce, creamy peanut butter, and red chili flakes in a small saucepan. Place over medium-low heat and whisk constantly until the peanut butter dissolves completely and the sauce thickens. Bring to a brief boil, then remove from heat and set aside.

Heat canola oil and sesame oil in a wok or large pan over medium heat. Sauté the scallion whites, minced garlic, ginger paste, and chili flakes until fragrant, about 1 minute. This builds the aromatic foundation for your copycat Cheesecake Factory bang bang chicken and shrimp.

Stir in the coriander, cumin, smoked paprika, allspice, turmeric, salt, and black pepper. Let the spices cook in the oil for about one minute to release their essential oils and deepen their flavors. Add half a cup of water and bring to a simmer, then pour in the coconut milk. Cover and cook for 10 minutes to allow the sauce to thicken and the flavors to meld.

Add the julienned carrots, zucchini, and frozen peas to the curry sauce. Cover and cook for another 5 minutes until the vegetables are tender-crisp but still vibrant in color.

Stir the fried chicken and shrimp into the coconut curry sauce, coating each piece thoroughly. Cover the pan and cook for a final 5 minutes. The cornstarch coating from the proteins will help create a thick, glossy glaze that clings to everything. Drizzle the peanut sauce over the top, garnish with scallion greens, and serve immediately.