Bang Bang Chicken Fried Rice

When I’m craving something bold, flavorful, and comforting, I love making Bang Bang Chicken Fried Rice. The crispy chicken coated in sweet and spicy bang bang sauce pairs perfectly with fluffy fried rice, creating a dish that’s just as satisfying as takeout—but even better homemade.

Why You’ll Love This Recipe

I like this recipe because it combines the crunch and heat of bang bang chicken with the savory goodness of fried rice. It’s a full meal in one pan, so cleanup is minimal, and I can adjust the spice level to my liking. It’s great for weeknight dinners, meal prep, or impressing guests with a restaurant-style dish at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• 1½ pounds boneless chicken breasts, cubed
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch (for coating)

For the bang bang sauce:

• 1/3 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon honey

For the fried rice:

• 3 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup frozen peas and carrots mix
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced (for garnish)

Directions

1. I start by coating the chicken pieces in cornstarch, salt, and pepper.
2. In a large skillet or wok, I heat the vegetable oil and cook the chicken until golden brown and crispy. I remove it from the pan and set it aside.
3. In a small bowl, I whisk together the mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce. I toss the cooked chicken in this sauce until coated.
4. In the same skillet, I add a little more oil if needed, then sauté the onion and garlic until fragrant.
5. I stir in the peas and carrots, cooking until heated through.
6. I push the veggies to the side, pour in the beaten eggs, and scramble them until cooked.
7. I add the rice, soy sauce, and sesame oil, stirring everything together until the rice is hot and evenly coated.
8. I top the fried rice with the bang bang chicken and garnish with sliced green onions before serving.

Servings and timing

This recipe makes about 4 servings.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Variations

• Sometimes I use shrimp instead of chicken for a seafood twist.
• For extra crunch, I top the dish with chopped peanuts or cashews.
• I’ve swapped the peas and carrots for broccoli or bell peppers to change up the veggies.
• A drizzle of extra sriracha on top makes it spicier for those who love heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of soy sauce or water to keep the rice moist. The chicken stays crisp if I reheat it separately in the oven or air fryer.

FAQs

Can I use freshly cooked rice?

Yes, but I find day-old rice works best since it’s less sticky and fries up better.

Is bang bang sauce very spicy?

It’s mildly spicy with a balance of sweet and creamy. I adjust the heat by adding more or less sriracha.

Can I bake the chicken instead of frying?

Yes, I bake the coated chicken at 400°F for about 20 minutes, then toss it in the sauce.

Can I make this dish vegetarian?

Absolutely—I replace the chicken with crispy tofu or extra veggies.

What’s the best pan to use for fried rice?

I prefer a wok for even heat and quick cooking, but a large skillet works well too.

Conclusion

Bang Bang Chicken Fried Rice is one of my favorite weeknight meals because it’s loaded with flavor, texture, and just the right amount of spice. I love how the crispy, saucy chicken pairs with the savory fried rice, making every bite exciting. Whether I make it for family dinner or meal prep, it’s always a hit.

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