Bang Bang Chicken Fried Rice

Crispy Chicken Meets Spicy-Sweet Sauce in This Flavor-Packed Fried Rice

If you’re a fan of takeout-inspired meals or spicy comfort food, this Bang Bang Chicken Fried Rice is going to hit all the right notes. It’s a fusion of two beloved dishes — crispy bang bang chicken and classic fried rice — tossed together in one skillet. Juicy chicken bites coated in a creamy, spicy, slightly sweet sauce are mixed with fluffy rice and colorful vegetables, delivering a bold and crave-worthy dish in just 30 minutes.

 Preparation Details

• Prep Time: 15 minutes

• Cook Time: 15–20 minutes

• Total Time: 30–35 minutes

• Skill Level: Easy to Moderate

• Servings: 4 main dish servings

 Ingredients

For the Bang Bang Sauce:

• ½ cup mayonnaise

• 2–3 tablespoons sweet chili sauce

• 1 tablespoon sriracha (adjust to taste)

• 1 tablespoon honey or sugar (optional for sweetness)

• 1 teaspoon rice vinegar or lime juice

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• ½ cup cornstarch (or all-purpose flour)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2–3 tablespoons oil (vegetable or avocado oil)

For the Fried Rice:

• 3 cups cooked and chilled rice (preferably day-old)

• 2 eggs, beaten

• 1 cup frozen peas and carrots (or mixed vegetables)

• 3–4 green onions, chopped

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon oil (for stir-frying)

• Salt and pepper, to taste

 Instructions

Step 1: Make the Bang Bang Sauce

In a small bowl, whisk together:

• Mayonnaise

• Sweet chili sauce

• Sriracha

• Honey (if using)

• Rice vinegar or lime juice

Taste and adjust heat/sweetness as needed. Set aside.

Step 2: Prep and Cook the Chicken

1. In a bowl, toss chicken pieces with:

   • Cornstarch

   • Garlic powder

   • Salt & pepper

2. Heat 2–3 tablespoons of oil in a skillet over medium-high heat.

3. Add the chicken in batches (avoid crowding the pan) and fry until golden and crispy, about 5–7 minutes total. Flip as needed to cook evenly.

4. Once cooked through, remove from the pan and place on a paper towel–lined plate.

Step 3: Scramble the Eggs

In the same pan, reduce heat to medium.

1. Add a little oil if needed.

2. Pour in the beaten eggs and scramble until just set.

3. Transfer to a plate and set aside.

Step 4: Stir-Fry the Rice and Veggies

1. Add 1 tablespoon oil to the skillet. Toss in peas, carrots, and the white parts of the green onions.

2. Stir-fry for 2–3 minutes, then add the chilled rice.

3. Use a spatula to break up any clumps and stir everything well.

4. Add:

   • Soy sauce

   • Sesame oil

   • Salt and pepper to taste

Continue stir-frying until the rice is hot and evenly coated.

Step 5: Assemble Everything

1. Add the scrambled eggs back into the rice.

2. Add the crispy chicken pieces and drizzle half to two-thirds of the bang bang sauce over the top.

3. Gently toss everything to coat, being careful not to break up the chicken too much.

4. Garnish with the remaining green onion tops and drizzle extra sauce on top (or serve it on the side).

 Serving Suggestions

• Serve hot with lime wedges or extra sriracha on the side.

• Top with sesame seeds for extra crunch.

• Pair with a crisp Asian cucumber salad or steamed broccoli.

• Turn it into lettuce wraps for a fun, low-carb version.

 Intensity & Effort

Cooking Intensity: Moderate

This dish uses basic cooking skills (frying, scrambling eggs, stir-frying rice), but it’s made in multiple steps. It’s a great recipe for:

• Weeknight dinners

• Meal prep

• Impressing guests with homemade takeout-style food

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Microwave or stir-fry in a skillet over medium heat with a splash of water or sauce.

• Freezer: The rice and chicken can be frozen separately for up to 1 month.

 Nutrition Information (Per Serving – Approximate)