Easy Bang Bang Chicken Fried Rice

Introduction

If you’re looking to elevate your weeknight dinner routine, this Bang Bang Chicken Fried Rice is the perfect recipe. It combines the best of two worlds: the bold flavors of bang bang chicken and the comforting heartiness of fried rice. Creamy, spicy sauce hugs each grain of rice while the seasoned chicken brings a smoky, savory punch that’s impossible to resist. This dish is not only flavorful but also quick, versatile, and family-friendly—making it a must-try for both beginner and seasoned cooks.

My recipe story

The inspiration for this recipe came from my love of fusion food. I’ve always enjoyed bang bang shrimp and chicken at restaurants but wanted to bring those flavors into a complete, hearty meal. Instead of just making it a protein dish, I thought: why not pair it with fried rice? The result was an unexpectedly addictive recipe that my family now requests on repeat. It’s one of those dishes that looks impressive, tastes incredible, and yet is surprisingly easy to pull together on a busy night. After a few test runs, I fine-tuned the spice blend for the chicken and perfected the creamy sauce ratio, ensuring every bite has that signature kick without being overpowering.

Ingredient breakdown

The beauty of this recipe lies in its simple yet powerful combination of ingredients. At its heart, you have chicken breasts, cut into bite-sized cubes and seasoned with a mix of paprika, garlic powder, and a splash of oil for sautéing. These seasonings add smoky warmth and enhance the natural juiciness of the chicken.

The rice component is just as important. Using cold, day-old rice ensures that the grains fry beautifully without clumping. Toss in some onions, peas, carrots, and green onions, and you have the perfect vegetable balance for color, crunch, and freshness.

Finally, the star of the dish—the bang bang sauce—made from mayonnaise, sweet chili sauce, and a hint of Sriracha. This creamy-spicy blend coats the fried rice, binding everything together while delivering that signature bang bang flavor everyone craves.

Equipment you’ll need

• Large skillet or wok
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula
• Measuring spoons and cups
• Small whisk (for the sauce)

Step-by-step directions

1. Season the chicken: In a bowl, toss the cubed chicken breasts with vegetable oil, paprika, garlic powder, salt, and pepper. Make sure each piece is evenly coated. This not only infuses flavor but also helps the chicken brown beautifully in the pan.
2. Cook the chicken: Heat your skillet or wok over medium-high heat. Add the seasoned chicken cubes and cook for 6–8 minutes, stirring occasionally until golden brown and cooked through. Remove from the pan and set aside.
3. Prepare the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha. Taste and adjust the spice level by adding more Sriracha if desired. Set aside until ready to toss.
4. Sauté the vegetables: In the same pan, add a little more oil if needed. Stir-fry diced onions, carrots, and peas for 3–4 minutes until softened and fragrant. This step builds flavor for the rice.
5. Add the rice: Stir in the cold, day-old rice, breaking up clumps with a spatula. Toss well with the vegetables to heat through and absorb the flavors. Season lightly with soy sauce for depth.
6. Combine everything: Return the cooked chicken to the pan. Pour in the bang bang sauce and stir well until the chicken and rice are evenly coated in the creamy, spicy mixture. Add chopped green onions for freshness.
7. Serve hot: Remove from heat and transfer to bowls or plates. Garnish with extra green onions or sesame seeds if desired. Enjoy your bang bang chicken fried rice while warm for the best experience.

Variations & substitutions

This dish is incredibly versatile, so feel free to switch things up depending on what you have on hand. Swap chicken breast for chicken thighs for extra juiciness, or use shrimp, pork, or even tofu for a different protein. If you want to make it lighter, use Greek yogurt instead of mayonnaise in the sauce. You can also add vegetables like bell peppers, zucchini, or broccoli for more texture and nutrition. For a low-carb option, try substituting cauliflower rice in place of traditional rice while still enjoying all the bold flavors of the sauce.

Storage, freezing & make-ahead

This fried rice keeps well in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave or rewarm in a skillet with a splash of water to restore moisture. If you’d like to freeze, portion it into freezer-safe bags or containers and store for up to 2 months. When ready to serve, thaw overnight in the fridge and reheat in a skillet. You can also prep the chicken and sauce in advance, storing them separately, then assembling everything fresh when you’re ready to eat.

Serving ideas & pairings

This Bang Bang Chicken Fried Rice is a complete meal on its own, but it also pairs beautifully with light sides and drinks. Serve it alongside a crisp cucumber salad or simple stir-fried vegetables for added freshness. For drinks, pair with iced green tea, sparkling water with lime, or even a chilled glass of Riesling to balance the spice. If you’re serving a crowd, consider offering spring rolls or dumplings as appetizers to complete the meal.

FAQ

• Can I make this recipe with shrimp instead of chicken?
  Yes! Shrimp cooks quickly and pairs perfectly with the bang bang sauce. Just reduce cooking time to 2–3 minutes per side.
• Is this recipe very spicy?
  No, it has a mild to medium spice level. Adjust the Sriracha to increase or decrease the heat.
• Can I use freshly cooked rice?
  It’s best to use day-old rice, but if you only have fresh, spread it out on a baking sheet to cool and dry slightly before frying.
• What type of mayonnaise works best?
  Any full-fat mayo works, but Japanese mayo (like Kewpie) adds extra creaminess and depth.
• How can I make this dish healthier?
  Use brown rice or cauliflower rice, swap in Greek yogurt for mayo, and load up on extra vegetables.

Final thoughts

This Bang Bang Chicken Fried Rice is the ultimate comfort food with a flavorful twist. It’s creamy, spicy, hearty, and endlessly customizable, making it a recipe you’ll want to keep in your regular dinner rotation. Whether you’re feeding your family, meal-prepping for the week, or entertaining guests, this dish is guaranteed to impress. Try it once, and it might just become your new favorite fried rice recipe.

Bang Bang Chicken Fried Rice

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• Author: Sarah White
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A bold and comforting fusion dish with tender chicken, fluffy rice, veggies, and creamy-spicy bang bang sauce. Perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons soy sauce
• 3 cups cooked, day-old rice
• 1 small onion, diced
• 1 cup frozen peas and carrots
• 3 green onions, chopped
• 1 tablespoon oil (for frying)
• ½ cup mayonnaise
• ⅓ cup sweet chili sauce
• 1–2 teaspoons Sriracha (adjust to taste)
• Sesame seeds, for garnish (optional)

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Instructions

1. Toss chicken cubes with oil, paprika, garlic powder, salt, and pepper until evenly coated. 
2. Heat a skillet or wok over medium-high heat. Cook chicken for 6–8 minutes until browned and cooked through. Remove and set aside. 
3. In a small bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha to make the bang bang sauce. Set aside. 
4. Add oil to the same pan. Stir-fry onion, peas, and carrots for 3–4 minutes until softened. 
5. Stir in rice and soy sauce, breaking up clumps, and cook until heated through. 
6. Return chicken to the pan and pour in the bang bang sauce. Stir until everything is evenly coated. 
7. Top with green onions and sesame seeds before serving hot.

Notes

Use day-old rice for the best fried rice texture. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water to restore moisture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion