Bang Bang Chicken Fried Rice

Introduction

If you’re a fan of fried rice and love the addictive flavors of bang bang chicken, then this Bang Bang Chicken Fried Rice is about to become your new go-to recipe. It takes all the comforting, savory notes of fried rice and layers them with creamy, spicy, and slightly sweet bang bang sauce. The result is a fusion dish that’s both hearty and exciting for the taste buds. Whether you’re meal-prepping, serving a family dinner, or surprising your friends with a creative twist on takeout, this dish checks all the boxes.

My recipe story

This recipe was inspired by my love for fried rice and the viral popularity of bang bang chicken. The first time I had bang bang chicken, I was hooked by the creamy heat from the chili sauce and mayo combination. I realized that pairing those bold flavors with the nutty aroma of fried rice could create the ultimate comfort meal. After a few rounds of testing—adjusting the spice level, perfecting the chicken’s crispiness, and making sure the rice stayed fluffy—I landed on a recipe that feels indulgent yet approachable. It’s become a regular in my kitchen, and now I’m excited to share it with you.

Ingredient breakdown

The ingredients for Bang Bang Chicken Fried Rice are simple, yet each one plays a crucial role in delivering flavor and texture. At the base, you’ll need cooked jasmine or long-grain rice. Using day-old rice is best because it’s slightly dry, which prevents clumping when stir-fried.

Chicken breast or thighs provide the protein. Thighs are juicier, while breasts are leaner—both work well. The chicken is cooked until golden, then tossed with a creamy bang bang sauce made from mayonnaise, sweet chili sauce, sriracha, and a touch of honey. This sauce coats the chicken beautifully, making it the star of the dish.

Vegetables like carrots, peas, and green onions not only add color and freshness but also balance the richness of the sauce. Sesame oil and soy sauce provide depth, while beaten eggs folded into the rice create extra heartiness. Altogether, the combination is rich, savory, and satisfying.

Equipment you’ll need

• Large nonstick skillet or wok
• Mixing bowls
• Whisk or fork (for eggs)
• Spatula or wooden spoon
• Measuring cups and spoons
• Knife and cutting board

Step-by-step directions

Step 1: Cook the eggs. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the beaten eggs with a pinch of salt. Stir gently until scrambled and fluffy. Transfer to a plate and set aside. This step ensures your eggs don’t overcook while you prepare the rest of the dish.

Step 2: Cook the chicken. Add the remaining sesame oil to the skillet. Toss in the chicken pieces and cook until golden brown on all sides, about 6–8 minutes depending on size. Make sure the chicken is cooked through before removing it from the pan. Transfer to a separate plate.

Step 3: Prepare the bang bang sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Pour this mixture over the cooked chicken and toss until evenly coated. Set aside while you prepare the rice base.

Step 4: Stir-fry the vegetables. In the same skillet, add diced carrots, peas, and any additional vegetables of choice. Cook for 3–4 minutes until softened but still crisp. The leftover flavor from the chicken enhances the veggies.

Step 5: Fry the rice. Add the cooked rice into the skillet with the vegetables. Drizzle with soy sauce and stir to combine, breaking up any clumps. Allow the rice to toast slightly, which adds flavor and texture.

Step 6: Assemble the dish. Return the scrambled eggs and bang bang chicken to the skillet. Toss everything together until evenly distributed. Taste and adjust seasoning with extra soy sauce, sriracha, or a pinch of salt if needed.

Step 7: Garnish and serve. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot straight from the pan or portion into bowls for individual servings.

Variations & substitutions

You can easily adapt this recipe to suit your preferences or dietary needs. Try using shrimp, tofu, or beef instead of chicken for a protein swap. For a lighter version, use Greek yogurt instead of mayonnaise in the sauce. If you prefer more heat, increase the amount of sriracha or add crushed red pepper flakes. For a veggie-loaded version, include bell peppers, broccoli, or zucchini. Cauliflower rice is a great low-carb substitute if you want to keep things lighter.

Storage, freezing & make-ahead

This dish stores well in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet with a splash of water or chicken broth to restore moisture. For freezing, portion the fried rice into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. If you’d like to make ahead, cook the rice and chicken separately, then assemble with the sauce and vegetables when ready to serve.

Serving ideas & pairings

Bang Bang Chicken Fried Rice is satisfying on its own, but it pairs wonderfully with lighter sides to balance the richness. A crisp cucumber salad, steamed bok choy, or roasted broccoli make great companions. You can also serve it with egg rolls, spring rolls, or a bowl of miso soup for a complete meal. For drinks, pair with iced green tea or a chilled lager beer to refresh your palate between bites.

FAQ

Can I use freshly cooked rice? You can, but it’s best to let it cool completely and dry out a bit before stir-frying. Freshly cooked rice tends to clump.

How spicy is this recipe? The spice level is moderate, but you can adjust by adding more or less sriracha to the sauce.

Can I make this vegetarian? Yes! Use tofu or tempeh instead of chicken, and swap the mayo with a plant-based alternative.

What type of chicken works best? Both chicken breasts and thighs work. Thighs are juicier, while breasts are leaner.

Is this recipe meal-prep friendly? Absolutely. Store in individual containers for quick grab-and-go lunches or dinners throughout the week.

Final thoughts

Bang Bang Chicken Fried Rice is a dish that brings together the best of both worlds: the satisfying comfort of fried rice and the bold flavors of bang bang chicken. It’s versatile, fun to make, and sure to become a repeat recipe in your home. Whether you’re cooking for yourself, your family, or friends, this dish guarantees empty plates and happy smiles. So grab your wok, whip up some sauce, and enjoy this flavorful fusion meal tonight.

Bang Bang Chicken Fried Rice

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• Author: Sarah White
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A flavorful, quick fried rice dish featuring tender chicken, scrambled eggs, and a bold sesame kick.

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Ingredients

Scale 1x2x3x

•  2 tablespoons sesame oil, divided
  
• 4 large eggs, beaten
  
• ½ teaspoon kosher salt
  
• 2 cups cooked rice, preferably day-old
  
• 1 pound cooked chicken breast, diced
  
• 1 cup frozen peas and carrots, thawed
  
• 3 green onions, sliced
  
• 3 tablespoons soy sauce
  
• 1 tablespoon sriracha sauce
  
• 1 teaspoon garlic, minced

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Instructions

1. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add beaten eggs and kosher salt, scramble until fully cooked, then remove from skillet and set aside.
2. Add remaining sesame oil to the skillet. Sauté garlic until fragrant, about 30 seconds.

3. Add diced chicken, peas, and carrots. Stir-fry for 2–3 minutes until heated through.

4. Stir in cooked rice, breaking up any clumps, and cook for 3–4 minutes until rice is hot.
5. Return scrambled eggs to the skillet, add soy sauce and sriracha. Mix well to combine all ingredients evenly.

6. Garnish with sliced green onions and serve immediately.
   

Notes

 For best flavor, use day-old rice. Adjust sriracha for desired spice level. Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian