If you’re craving a dish that’s bursting with flavor and a little kick of heat, you’re going to love this Bang Bang Chicken Fried Rice Recipe. It’s one of those meals I keep coming back to because it’s easy, satisfying, and has that perfect balance of spicy, savory, and sweet. Whether you’re a fried rice fanatic or just looking to spice up your weeknight dinner rotation, this recipe is fan-freaking-tastic, and I can’t wait to share it with you.
Why You’ll Love This Recipe
- Bold and Flavorful: The bang bang sauce packs just the right spicy-sweet punch that complements crispy chicken and savory fried rice beautifully.
- Perfect for Leftovers: Using day-old rice gives you the best texture and keeps the dish from being mushy—trust me on this one.
- Quick Midweek Win: About 30 minutes from start to finish, it’s my go-to when I want something satisfying but don’t want to fuss.
- Kid and Adult Approved: My family goes crazy for it, and it sneaks in veggies effortlessly.
Ingredients You’ll Need
The ingredients for this Bang Bang Chicken Fried Rice Recipe are simple but thoughtfully combined for maximum flavor. I always recommend using day-old rice—that’s the magic trick to fluffy fried rice that doesn’t stick together like glue.
- Cooked white rice: Day-old rice is best as it dries out a bit, giving you the perfect fried rice texture without clumping.
- Shallot: Milder and sweeter than onions, it adds a subtle depth of flavor.
- Garlic: Fresh minced garlic boosts that irresistible aroma when sautéed.
- Fresh ginger: Adds a little zing and warmth that balances the spice.
- Red pepper flakes: Adjust these to your heat preference for just a touch of kick.
- Frozen peas and carrots: Quick and easy veggies to brighten up the dish.
- Sesame oil: Adds that nutty, toasted flavor that ties everything together.
- Soy sauce: It’s the salty, umami backbone of your fried rice.
- Eggs: Scrambled right into the rice for that classic fried rice feel.
- Mayonnaise: The base for the bang bang sauce, giving it creaminess.
- Garlic chili paste: Your spicy flavor hero for the sauce.
- Spicy honey: Adds sweet heat to balance the sauce perfectly.
- Sriracha: For that signature heat boost.
- Chicken breasts: Bite-sized pieces that get perfectly crispy.
- Flour and cornstarch: The secret to a crispy chicken coating.
- Salt and pepper: To season the chicken and rice just right.
- Cooking oil: For frying the chicken to golden perfection.
- Green onions (optional): For fresh garnish and a pop of color.
- Extra sriracha or spicy honey (optional): Great for drizzling on top if you like it saucier or spicier.
Variations
One of my favorite things about this Bang Bang Chicken Fried Rice Recipe is how easy it is to tweak depending on what you have on hand or your dietary needs. Don’t be afraid to make it your own — that’s part of the joy!
- Vegetarian version: Swap the chicken for crispy tofu or just load up on veggies like bell peppers, mushrooms, and snap peas—just as satisfying!
- Less spicy: Cut back on the chili paste and sriracha if you’re not a heat lover; the honey still gives it a lovely sweet balance.
- More protein: Add shrimp or scrambled eggs to bulk it up even more; I sometimes double the eggs because my family loves that extra richness.
- Gluten-free adaptation: Use tamari instead of soy sauce and check that the chili paste is gluten-free.
How to Make Bang Bang Chicken Fried Rice Recipe
Step 1: Coat and Fry the Chicken to Crispy Perfection
Start by mixing your diced chicken with flour, cornstarch, salt, pepper, and a bit of water—just enough to make the coating sticky but not soggy. I discovered that adding the water a tablespoon at a time helps you find that sweet spot. Heat about half a cup of oil in a wok or a heavy pan over medium heat, then fry the chicken for 10-12 minutes until it’s golden and crispy, flipping occasionally. The crispiness is what makes this dish so addictive, so take your time here and don’t rush it. Once cooked, set your chicken aside on a paper towel-lined plate to drain any excess oil.
Step 2: Sauté the Aromatics and Veggies
Use the same pan for your aromatics—adding a splash more oil if needed. Toss in shallot, garlic, and ginger and sauté for about 30 seconds to a minute until they’re fragrant and soft. Then stir in your frozen peas and carrots. I love how these little pops of color and sweetness bring the rice to life.
Step 3: Fry the Rice and Eggs
Next, add your day-old rice, breaking up any clumps with the back of your spoon or spatula. Drizzle the sesame oil and soy sauce evenly over the rice, stirring constantly to get every grain coated. Push the mixture to one side of the pan, crack your eggs into the empty space, and scramble them until cooked. Then mix them together with the rice. This part gives the fried rice that classic, satisfying texture and taste.
Step 4: Toss Chicken in Bang Bang Sauce
While your rice cooks, whisk together the mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and pepper in a bowl until smooth. Once the chicken is cool enough to handle, toss it in the sauce until every piece is fully coated. I absolutely love how the creamy, spicy sauce clings beautifully to the crunchy chicken—it’s the star of the show here.
Step 5: Assemble and Serve
Plate your fragrant fried rice and top it generously with the bang bang chicken. Garnish with chopped green onions and, if you’re feeling adventurous, a drizzle of extra sriracha or spicy honey. Serve immediately to enjoy that perfect contrast of textures and flavors while it’s piping hot.
Pro Tips for Making Bang Bang Chicken Fried Rice Recipe
- Use Day-Old Rice: Freshly cooked rice is too soft and sticky; day-old rice fries up beautifully and keeps each grain separate.
- Don’t Skimp on the Oil: A little extra oil helps get the chicken crispy and the fried rice perfectly coated—plus, it flavors the dish wonderfully.
- Control Your Heat: Start with less chili paste or red pepper flakes—you can always add more later to customize the spice level to your liking.
- Avoid Overcrowding the Pan: Fry the chicken in batches if needed to keep it crispy; overcrowding traps moisture and makes it soggy.
How to Serve Bang Bang Chicken Fried Rice Recipe
Garnishes
I usually finish this dish with a sprinkle of chopped green onions—they add a fresh, slightly sharp contrast that brightens the whole plate. Sometimes, I drizzle a little extra sriracha or spicy honey on top for an added kick and sweetness that’s irresistible.
Side Dishes
My family loves pairing this Bang Bang Chicken Fried Rice with a simple cucumber salad or some steamed bok choy for a refreshing crunch. If you want to keep it cozy, a side of egg rolls or dumplings makes the meal feel extra special.
Creative Ways to Present
For dinner parties or special occasions, I like to serve the fried rice in individual hollowed-out bell peppers or mini pineapple halves for a fun, colorful presentation. It’s always a conversation starter and adds a festive touch to the table.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Chicken Fried Rice keeps really well in an airtight container in the fridge for up to 3 days. I recommend storing the chicken and rice separately if you want to keep the chicken crispy and toss it in the sauce fresh when reheating.
Freezing
Freezing is possible but I’ve found the texture of the fried rice can get a bit soft upon thawing. If you do freeze, store the chicken separately from the rice and sauce. Thaw overnight in the fridge before reheating.
Reheating
To reheat, I gently warm the rice in a skillet with a splash of water or soy sauce to refresh it. The chicken I reheat in a hot pan to try to bring back some crispiness, then toss it quickly with the bang bang sauce before serving.
FAQs
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Can I use freshly cooked rice for this recipe?
While you can use freshly cooked rice, I highly recommend day-old rice for the best texture. Fresh rice tends to be too moist and sticky, which can make your fried rice clump together instead of frying up nice and fluffy.
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Is there a substitute for mayonnaise in the bang bang sauce?
If you want a lighter or dairy-free option, you can try Greek yogurt or vegan mayonnaise. It will slightly change the texture but still provide that creamy base needed for the sauce.
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How spicy is this Bang Bang Chicken Fried Rice Recipe?
The heat level is moderate thanks to the combination of chili paste, red pepper flakes, and sriracha, but you can easily adjust it by adding less or more of those ingredients to suit your taste.
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Can I make this recipe ahead for meal prep?
Definitely! You can prep and store each component separately and assemble quickly when ready to eat. Just keep the chicken and bang bang sauce stored apart until serving to keep the chicken crispy.
Final Thoughts
This Bang Bang Chicken Fried Rice Recipe holds a special place in my kitchen because it’s the perfect blend of comforting fried rice and bold, spicy-sweet flavors with crispy chicken that’s simply irresistible. When I first made it, my family couldn’t get enough, and now it’s a staple that never disappoints. Give this recipe a try—you’ll be surprised how easy it is to create such a tasty, crowd-pleasing dish in just around 30 minutes. I promise, once you do, it’ll become one of those dishes you keep reaching for again and again!
Print
Bang Bang Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Description
Bang Bang Chicken Fried Rice is a flavorful and colorful dish combining crispy fried chicken tossed in a spicy, sweet, and tangy bang bang sauce with fragrant stir-fried rice loaded with vegetables and scrambled eggs. This recipe uses day-old rice for perfect texture and incorporates bold Asian-inspired flavors, making it a delicious and satisfying meal for any day of the week.
Ingredients
For the Fried Rice:
- 1 ½ cups cooked white rice, preferably day-old
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp red pepper flakes
- ¾ cup frozen peas and carrots
- 2 tsp sesame oil
- 4 tbsp soy sauce
- 2 eggs
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp garlic chili paste
- 2 tbsp spicy honey
- 2 tbsp sriracha
- 1 tsp salt
- 1 tsp black pepper
For the Chicken:
- 2 chicken breasts, diced
- ¼ cup flour
- ¼ cup cornstarch
- Salt and pepper to taste
- ¼ cup water, add 1 tbsp at a time if needed
- ½ cup frying oil
Optional Garnish:
- Green onions, chopped
- Extra sriracha or spicy honey drizzle
Instructions
- Coat and Fry the Chicken: In a bowl, combine diced chicken, flour, cornstarch, salt, pepper, and water, mixing until the coating becomes slightly sticky. Heat ½ cup frying oil in a wok or deep pan over medium heat. Fry the chicken pieces for 10-12 minutes, turning occasionally until they are golden brown and crispy. Remove the fried chicken from the pan and set aside.
- Prepare the Fried Rice: Using the same pan, add a little more oil if necessary. Sauté the chopped shallot, minced garlic, and ginger for 30 seconds to 1 minute until fragrant. Add the frozen peas and carrots and stir thoroughly to combine.
- Stir-Fry the Rice: Add the day-old cooked white rice to the pan, breaking up any clumps with your spatula. Pour in the sesame oil and soy sauce, stirring to evenly coat all the ingredients. Push the rice to one side of the pan, crack in the two eggs on the empty side, and scramble them until fully cooked. Then mix the scrambled eggs into the rice mixture.
- Toss Chicken in Bang Bang Sauce: In a separate bowl, whisk together mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and black pepper to create the bang bang sauce. Toss the crispy fried chicken thoroughly in this sauce until well coated.
- Assemble and Serve: Plate the prepared fried rice and top it with the bang bang chicken. Garnish with chopped green onions and an optional drizzle of extra sriracha or spicy honey for added heat and sweetness. Serve immediately while hot and enjoy your vibrant, flavorful meal.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy and ensures better texture.
- Adjust the amount of sriracha and spicy honey in the bang bang sauce to control the heat level to your preference.
- Make sure to fry the chicken in batches if your pan is small to avoid overcrowding and ensure crispiness.
- For a gluten-free version, use tamari or gluten-free soy sauce and substitute cornstarch and flour with gluten-free alternatives.
- Leftover fried rice tastes great; store separately from the chicken to preserve crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 180 mg
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