Bang Bang Chicken Fried Rice – The Ultimate Flavor-Packed One-Pan Meal

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Introduction

If you’ve been searching for the ultimate comfort food that’s quick, spicy, creamy, and packed with protein, your hunt is over. Bang Bang Chicken Fried Rice is the culinary jackpot. Inspired by the famous Bang Bang sauce—known for its addictive creamy, spicy, and slightly sweet kick—this dish transforms your ordinary fried rice into something extraordinary.

With tender chicken, golden scrambled eggs, fresh vegetables, and perfectly fried rice all tossed in a rich Bang Bang sauce, every bite is a symphony of bold flavors and textures. Whether you’re cooking for family dinner, meal-prepping for the week, or simply craving something indulgent yet satisfying, this recipe ticks all the boxes.

Let’s explore how to make Bang Bang Chicken Fried Rice from scratch, plus tips for nailing the flavors and customizing the dish to fit your preferences.

What Is Bang Bang Chicken?

Before we dive into fried rice, let’s explore the roots of “Bang Bang” chicken. The term originates from Sichuan cuisine in China. Traditionally, Bang Bang Chicken (棒棒鸡) was made by tenderizing poached chicken with a wooden stick or mallet—hence the “bang bang.” It was then served cold with a spicy sesame sauce.

Today, the dish has taken on a Westernized spin. In many modern recipes, chicken is breaded and fried or baked, then tossed in a creamy and spicy sauce made with mayonnaise, sweet chili sauce, and sriracha. It’s become a fan favorite in restaurants and home kitchens alike.

In this fried rice fusion version, crispy or sautéed chicken bites are combined with fluffy rice and colorful vegetables, then generously coated with homemade Bang Bang sauce. The result is a one-pan dish that’s deeply satisfying.

Ingredients

For the Chicken:

  • 1½ pounds boneless, skinless chicken breasts (cut into 1-inch pieces)

  • 1 tablespoon vegetable oil

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 cup Bang Bang sauce (½ cup for coating chicken, ½ cup for drizzling later)

For the Bang Bang Sauce:

  • ½ cup mayonnaise

  • ¼ cup Thai sweet chili sauce

  • 1 tablespoon sriracha (adjust to spice preference)

  • 1 tablespoon honey or maple syrup

  • ½ teaspoon lime juice (optional)

For the Fried Rice:

  • 2 tablespoons sesame oil (divided)

  • 4 large eggs, beaten

  • ½ teaspoon kosher salt

  • 2 large carrots, peeled and finely diced

  • 1 white onion, diced

  • ¼ cup green onions, chopped (plus extra for garnish)

  • 1 teaspoon minced garlic

  • 4 cups cold, cooked long-grain white rice (preferably day-old)

  • ¼ cup unsalted butter, melted

  • 1 teaspoon lemon juice

  • 2 tablespoons soy sauce

  • ⅓ cup frozen peas

Equipment Needed

  • Large non-stick skillet or wok

  • Mixing bowls

  • Whisk or fork for beating eggs

  • Spatula or wooden spoon

  • Measuring cups and spoons

Instructions

Stage 1: Make the Bang Bang Sauce

  1. In a small mixing bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, honey, and optional lime juice.

  2. Whisk until fully smooth and emulsified.

  3. Set aside ½ cup for cooking and reserve the remaining ½ cup for drizzling on top.

Stage 2: Cook the Chicken

Option A – Skillet Method

  1. In a large bowl, toss chicken pieces with vegetable oil, paprika, garlic powder, salt, and pepper.

  2. Heat a skillet over medium-high heat.

  3. Add chicken and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked (internal temp 165°F).

  4. Transfer chicken to a clean bowl and toss with ½ cup of Bang Bang sauce. Cover and keep warm.

Option B – Air Fryer Method

  1. Preheat the air fryer to 400°F.

  2. Place seasoned chicken in a single layer in the basket.

  3. Cook for 11–12 minutes, shaking halfway, until crispy and cooked through.

  4. Toss with ½ cup of Bang Bang sauce and keep warm.

Stage 3: Prepare the Fried Rice

  1. In a large skillet or wok over high heat, add 1 tablespoon of sesame oil.

  2. Add beaten eggs and season with ½ teaspoon salt. Stir gently to scramble into soft curds. Remove and set aside.

  3. Add remaining tablespoon of sesame oil to the skillet.

  4. Toss in diced carrots and onions. Sauté for 4–5 minutes until tender.

  5. Stir in minced garlic and green onions. Cook for 1 minute.

  6. Add cold, cooked rice. Use a spatula to break apart clumps. Fry for 2–3 minutes, stirring frequently.

  7. Stir in the scrambled eggs, melted butter, lemon juice, soy sauce, and frozen peas.

  8. Cook everything together for another 3–4 minutes, ensuring even distribution and full heat-through.

Stage 4: Assemble the Dish

  1. Add the sauced chicken to the fried rice and fold everything together gently.

  2. Drizzle the remaining Bang Bang sauce over the top.

  3. Garnish with extra green onions for a fresh pop of flavor and color.

  4. Serve hot and enjoy!

Prep & Cooking Time

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 4–6

Nutritional Information (Per Serving)

  • Calories: ~997 kcal

  • Protein: 54 g

  • Fat: 42 g

  • Carbohydrates: 78 g

  • Fiber: 4 g

  • Sugar: 9 g

Note: Values are estimated based on average ingredients.

Tips for Perfect Results

  • Use Cold Rice: Day-old rice is key. Freshly cooked rice is too moist and sticky for stir-frying.

  • Spice Control: Start with less sriracha and add more to taste. You can also add chili flakes if desired.

  • More Texture: For a crunch, consider tossing in chopped peanuts or cashews just before serving.

  • Veggie Variety: Add bell peppers, corn, edamame, or shredded cabbage to amp up nutrition and color.

  • Don’t Overcrowd: Cook in batches if necessary to ensure the rice and veggies fry properly without steaming.

Variations

1. Shrimp Bang Bang Fried Rice

Swap chicken for peeled shrimp. Cook until pink and opaque, then toss in Bang Bang sauce as usual.

2. Tofu or Tempeh Version

For a vegetarian twist, use pan-fried tofu cubes or tempeh. Marinate in soy sauce and garlic before cooking.

3. Brown Rice or Quinoa Base

Substitute white rice with brown rice or quinoa for a fiber-rich version. Adjust the cooking time accordingly.

4. Low-Carb Cauliflower Rice

Replace rice with cauliflower rice for a keto-friendly version. Reduce cook time as cauliflower cooks quickly.

Storage and Reheating

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

  • Freezer: You can freeze Bang Bang Chicken Fried Rice for up to 3 months. Cool completely before freezing.

  • Reheat: Microwave with a damp paper towel to prevent drying or heat in a skillet over medium heat with a little oil.

Serving Ideas

  • Side Salad: Pair with an Asian-style cucumber salad or pickled veggies.

  • Appetizers: Serve with spring rolls or potstickers.

  • Drink Pairings: Try iced green tea, sparkling water, or a citrusy beer to balance the heat.

Why You’ll Love This Recipe

Bang Bang Chicken Fried Rice isn’t just delicious—it’s also incredibly versatile, easy to prepare, and endlessly customizable. You’re combining crispy, saucy protein with the warm satisfaction of fried rice and all the vibrant additions of fresh veggies and herbs. The sauce alone is crave-worthy, and once you make it, you’ll want to drizzle it on everything.

Whether you’re a seasoned home chef or just getting started, this recipe is approachable and rewarding. Best of all, it turns basic pantry staples into a restaurant-quality meal in less than an hour.

Final Thoughts

Bang Bang Chicken Fried Rice is proof that bold flavors and comfort food can coexist in perfect harmony. With creamy, spicy sauce, tender chicken, fluffy rice, and colorful vegetables, it’s the kind of recipe that will enter your weekly rotation after the first bite.

Make it your own, double the batch for meal prep, or surprise guests with this flavor-packed dish that brings the heat and comfort in equal measure.

Ready to give your fried rice a major glow-up? This is the recipe to try tonight.

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