If you crave the vibrant zing of bang bang sauce and the heartiness of a classic takeout stir fry, Bang Bang Chicken Fried Rice is about to steal your heart (and your weeknight dinner rotation). This dish brings together tender chunks of chicken, crisp vegetables, aromatic rice, and a creamy-spicy bang bang sauce that ties everything together with a flavor-packed punch. It’s satisfying, crave-worthy, and endlessly customizable, making it the perfect meal for sharing or meal prep. Let’s get sizzling!
Ingredients You’ll Need
There’s beauty in the simplicity of this ingredient list: every element is there for a reason, building layers of savory, sweet, and spicy flavor and irresistible texture. Gather these essentials before you heat up your favorite skillet or wok.
- Chicken breast: Go for boneless, skinless chicken breast for a lean protein that stays juicy when seared quickly.
- Cooked jasmine rice: Day-old, refrigerated rice is best as it fries up fluffy and separate, never mushy.
- Vegetable oil: Neutral flavored oil allows the flavor of the sauce and aromatics to shine.
- Red bell pepper: Adds sweetness, crunch, and a pop of color.
- Frozen peas: Tiny bursts of green bring freshness and a classic fried rice vibe.
- Green onions: Both the whites and greens bring gentle onion flavor and visual appeal.
- Eggs: Scrambling eggs into the rice adds silkiness and extra protein.
- Soy sauce: Savory umami forms the foundation of every great fried rice.
- Sriracha: Essential for layering heat through the sauce and fried rice.
- Mayonnaise: This is the creamy base for the signature bang bang sauce.
- Sweet chili sauce: Balances the heat with its lovely sticky sweetness.
- Rice vinegar: A quick splash brightens the entire dish at the end.
- Sesame seeds: Lend a gentle crunch and nutty finish for both flavor and garnish.
How to Make Bang Bang Chicken Fried Rice
Step 1: Mix Up the Signature Bang Bang Sauce
Before you start cooking, whisk together mayonnaise, sweet chili sauce, sriracha, and a splash of rice vinegar until smooth and creamy. This bang bang sauce, with its perfect blend of sweet, spicy, and tangy, is the heartbeat of Bang Bang Chicken Fried Rice. Set it aside to drizzle later and, trust me, try not to taste-test it all before it hits the rice!
Step 2: Prep and Cook the Chicken
Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper. Heat vegetable oil in your wok or large nonstick skillet over medium-high, then add the chicken in a single even layer. Sear until golden and just cooked through; this should take about 5-6 minutes. Remove to a plate and keep warm so each bite stays tender.
Step 3: Sauté the Vegetables
In the same pan, add a bit more oil if needed. Toss in bell peppers and the white parts of the green onions. Sauté for just 1-2 minutes to keep their crunch, then add in the peas. The goal? Bright, colorful veggies that add bursts of flavor to every forkful.
Step 4: Scramble the Eggs
Push the veggies to the side of the pan and crack the eggs directly into the empty space. Use a spatula to gently scramble until just set. Mixing the eggs right in saves time and keeps cleanup simple, plus the eggs soak up all those delicious pan flavors.
Step 5: Fry the Rice
Add your chilled jasmine rice to the pan, breaking up any clumps with your spatula. Stir-fry everything together so the rice heats through and picks up bits of flavor from the pan. Sprinkle in the soy sauce and a dash of sriracha, tossing well. Now, return the cooked chicken and let everything sizzle together for another minute or two.
Step 6: Add the Bang Bang Sauce
Turn off the heat and drizzle most of the prepared bang bang sauce over the rice. Carefully fold the sauce in, coating everything in that creamy, slightly spicy goodness. Save a little sauce for a final flourish on top when serving if you like things extra saucy!
How to Serve Bang Bang Chicken Fried Rice
Garnishes
The right garnishes take this craveable Bang Bang Chicken Fried Rice over the top. Sprinkle with sesame seeds, scatter the remaining sliced green onion tops, and finish with a decadent zigzag of the reserved bang bang sauce. A squeeze of lime is optional, but its zippy brightness makes every bite pop.
Side Dishes
This dish is a meal in itself, but it plays well with crunchy sides like cucumber salad, steamed broccoli, or egg rolls. If you’re hosting friends, a platter of edamame and a pot of jasmine tea set the scene for a fun, casual dinner spread that lets your Bang Bang Chicken Fried Rice shine in the center.
Creative Ways to Present
For a fun twist, scoop your Bang Bang Chicken Fried Rice into lettuce cups or hollowed-out bell peppers for a handheld meal. If you’re meal-prepping, spoon it into mason jars and layer with extra veggies for a colorful grab-and-go lunch. You can even stuff the rice into nori sheets for a fusion-style sushi wrap!
Make Ahead and Storage
Storing Leftovers
Bangs of flavor even on day two! Let any leftover Bang Bang Chicken Fried Rice cool to room temperature, then transfer to an airtight container. It will taste fresh and fabulous for up to four days in the fridge.
Freezing
If you’re meal prepping ahead, Bang Bang Chicken Fried Rice freezes like a dream. Portion it into individual containers, seal tightly, and enjoy within 1-2 months. The key is to thaw overnight in the fridge before reheating so the texture stays spot-on.
Reheating
For best results, reheat Bang Bang Chicken Fried Rice gently in a skillet over medium heat, adding a splash of water or extra sauce to revive moisture. You can microwave it, too; just cover loosely so it steams through evenly. Don’t forget a fresh sprinkle of green onions and sesame seeds before serving again!
FAQs
Can I use leftover rotisserie chicken instead?
Absolutely! Shred or dice rotisserie chicken and add it at the end, just before tossing with the rice and sauce. It’s a fantastic way to save time while enjoying Bang Bang Chicken Fried Rice on busy nights.
What’s the best rice for this recipe?
Day-old jasmine rice is the gold standard for fried rice because its grains stay separated and fluffy after frying. If you use freshly cooked rice, try spreading it on a tray and letting it cool uncovered for an hour first.
How spicy is Bang Bang Chicken Fried Rice?
This dish has a moderate kick from sriracha and sweet chili sauce, but you’re always in control! Dial the spice up or down by adjusting the sriracha in both the fried rice and the bang bang sauce.
Can I make this vegetarian?
Yes, simply swap the chicken for diced, sautéed tofu or a mix of your favorite stir-fry veggies. The bang bang sauce is naturally vegetarian, so you can keep all that creamy, craveable flavor.
How do I keep fried rice from being soggy?
The secret is to start with cold, day-old rice. It fries up quickly without releasing too much moisture, ensuring every bite of Bang Bang Chicken Fried Rice is perfectly fluffy and never wet.
Final Thoughts
Give this Bang Bang Chicken Fried Rice a spot in your kitchen lineup and let its bold, saucy personality win you over. Whether you’re indulging solo, cooking for friends, or jazzing up leftovers, you’ll never tire of that irresistible flavor. Go ahead—grab your wok and make magic tonight!
Print
Bang Bang Chicken Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian fusion
- Diet: Halal
Description
Bang Bang Chicken Fried Rice is a flavorful, quick main-course that combines crispy chicken with savory fried rice and a spicy-creamy bang bang sauce. This recipe is perfect for busy weeknights, blending sweet, spicy, and umami notes for a crowd-pleasing dish. Ready in under 40 minutes, it brings Asian-inspired restaurant flair right to your kitchen table.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts, diced
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
For the Fried Rice:
- 3 cups cooked jasmine or long grain white rice (preferably cold and day-old)
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 1/4 cup soy sauce
- 2 green onions, sliced (plus more for garnish)
- 1 teaspoon toasted sesame oil
- Salt and black pepper, to taste
Instructions
- Prepare the Bang Bang Sauce: Combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl. Whisk until smooth and set aside for later.
- Coat the Chicken: Pat the chicken pieces dry. Toss them with cornstarch, salt, and pepper in a bowl until well coated and no powdery spots remain.
- Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add coated chicken in a single layer (you may need to work in batches), frying for 4-5 minutes until golden brown and cooked through. Transfer to a plate lined with paper towels.
- Cook the Vegetables: In the same skillet, melt the butter. Add onion, garlic, and mixed vegetables. Sauté for 3-4 minutes, stirring frequently, until the onions are translucent and vegetables are tender.
- Scramble the Eggs: Push the vegetables to the side of the skillet. Pour the beaten eggs into the other side. Gently scramble until just cooked, then mix with the veggies.
- Fry the Rice: Add the cold cooked rice to the skillet. Drizzle with soy sauce and toss everything together, making sure the rice is well coated and heated through. Stir in sliced green onions and sesame oil, then season with salt and pepper to taste.
- Assemble and Serve: Pile the fried rice onto a platter or individual plates. Top with crispy chicken pieces and generous drizzles of bang bang sauce. Garnish with additional green onions if desired. Serve hot!
Notes
- Day-old rice works best for fried rice—it stays firm and doesn’t clump.
- For added crunch, toss some chopped roasted peanuts on top before serving.
- Adjust Sriracha in the sauce for more or less heat.
- You can substitute chicken thighs for breasts for juicier results.
- Make it gluten-free by using tamari instead of soy sauce and confirming your sweet chili sauce is GF.
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