Bang Bang Chicken Fried Rice

Featured in: Easy Dinner Recipes for Any Night

Bang Bang Chicken Fried Rice brings together golden, tender chicken and vibrant vegetables, all tossed into fluffy, day-old rice and draped in a bold, creamy Bang Bang sauce. Every bite combines sweet heat, savory soy, and fresh pops of green onion. The method balances quick skillet-cooked or air-fried chicken with silky scrambled eggs and a colorful blend of peas, carrots, and butter-infused grains. Finished with a saucy drizzle and freshly sliced green onion on top, this crave-worthy combination is both easy to make and packed with layers of satisfying flavor.

Chef with a smile, ready to cook and serve.
Updated on Fri, 06 Jun 2025 19:17:31 GMT
Bang Bang Chicken Fried Rice Pin it
Bang Bang Chicken Fried Rice | yummygusto.com

Bang Bang Chicken Fried Rice is a crave-worthy twist on classic takeout that brings bold spicy sauce and savory fried rice together in one easy meal. This dish became my go-to for weeknights when I needed something crowd-pleasing yet simple. The sweet heat from Thai chili sauce mixed with crispy chicken and buttery rice keeps everyone coming back for seconds.

My kids started asking for this instead of takeout after just one bite. Leftovers never last long in my house because the flavors are even better the next day.

Ingredients

  • Chicken breast: Boneless skinless juicy texture and lean protein choose fillets with tight texture and no odor
  • Vegetable oil: Ensures golden crispy chicken use high-smoke-point oils for best searing
  • Paprika: Adds gentle warmth and pretty color opt for fresh bright red paprika for best flavor
  • Garlic powder: Gives depth and aroma check that it smells pungent not stale
  • Kosher salt: Enhances all the flavors look for flaky crystals that dissolve easily
  • Black pepper: Offers gentle heat always use freshly cracked for a bigger flavor punch
  • Bang Bang sauce: Classic sweet spicy creamy finish homemade sauce beats bottled every time
  • Mayonnaise: Creamy base use a full-fat variety for richer texture
  • Thai sweet chili sauce: Delivers sweet heat taste for a good chili tang without too much syrup
  • Sriracha: Brings adjustable heat choose your favorite brand and tweak to your liking
  • Honey or maple syrup: Balances out the spice check for pure honey or real maple
  • Lime juice: Brightens up the sauce optional but highly recommended use fresh lime if possible
  • Sesame oil: Nutty base for authentic fried rice aroma always use toasted for richer flavor
  • Eggs: Provide protein and a soft fluffy texture use fresh farm eggs when available
  • Carrots: Sweet pop of crunch use firm carrots with bright orange color
  • White onion: Savory flavor choose onions that feel heavy for their size
  • Green onions: Finish with freshness and color pick ones with crisp greens and no wilt
  • Garlic: Fresh punch of flavor always use real cloves for best result
  • Long-grain white rice: Must be cold and day-old for the right texture grains should be dry and separate
  • Unsalted butter: Makes rice creamy and luxurious melt just before adding for best incorporation
  • Lemon juice: A light zing that lifts the whole rice use fresh if possible
  • Soy sauce: Adds salt and umami use a naturally brewed version with balanced flavor
  • Frozen peas: Bring little pops of sweetness and color no need to thaw beforehand
  • Large non-stick skillet or wok: Good surface area for quick frying
  • Mixing bowls: Keep everything organized
  • Whisk or fork: For eggs fluffy and smooth scrambling
  • Spatula or wooden spoon: Gentle mixing without rice breakage
  • Measuring cups and spoons: For recipe accuracy

Step-by-Step Instructions

Make the Bang Bang Sauce:
In a bowl combine mayonnaise Thai sweet chili sauce sriracha honey and lime juice if using. Whisk until completely smooth and creamy. Divide sauce into two portions half for the chicken and half for drizzling later.
Cook the Chicken:
In a large mixing bowl toss chicken pieces with vegetable oil paprika garlic powder salt and pepper until evenly coated. Heat a large skillet over medium-high heat. Arrange chicken in a single layer and cook for about eight minutes turning as needed until golden and fully cooked through. Internal temperature should read 165 degrees Fahrenheit. Transfer to a separate bowl and toss with half the Bang Bang sauce. Cover to keep warm.
Prepare the Fried Rice:
In your largest skillet or wok heat one tablespoon sesame oil on high heat. Pour in the beaten eggs and season lightly with salt. Gently scramble the eggs until just set in soft curds then move to a bowl. Add remaining sesame oil to the pan and toss in diced carrots and white onion. Stir frequently for four to five minutes until the vegetables soften. Stir in minced garlic and green onions and cook for one minute until fragrant. Add cold cooked rice to the vegetable mix and use a spatula to break apart any clumps. Stir fry the rice for around three minutes until hot and starting to toast. Fold in the reserved scrambled eggs melted butter lemon juice soy sauce and frozen peas. Continue cooking and stirring for three to four minutes until everything is evenly blended and heated throughout.
Assemble the Dish:
Gently fold the sauced chicken into the fried rice making sure both chicken and sauce are distributed well. Drizzle remaining Bang Bang sauce over the rice and sprinkle fresh green onions on top for a boost of color and flavor. Serve piping hot.
A bowl of rice with chicken and peas. Pin it
A bowl of rice with chicken and peas. | yummygusto.com

I love how cold day-old rice fries up into bite-sized gold—the secret to every good fried rice moment in our house. My daughter tries to sneak extra Bang Bang sauce while I spoon it over the rice because she likes her food extra saucy just like her dad.

Storage Tips

Bang Bang Chicken Fried Rice makes fantastic leftovers. Store any extras in a tightly sealed container and refrigerate promptly. It keeps well for up to three days and reheats best in a skillet over medium heat. You can also portion out single servings for quick lunches all week. If freezing allow the rice to cool before sealing in freezer bags to avoid clumping. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

You can swap chicken breast for boneless thighs if you prefer juicier meat. Leftover rotisserie chicken works in a pinch just skip the saute step and toss with sauce before mixing in. For a vegetarian twist use cubes of crispy tofu and double-check that your sauce ingredients are meat free. No Thai sweet chili sauce on hand Try a blend of apricot jam and a splash of hot sauce for similar vibes.

Serving Suggestions

Serve this rice as a standalone meal or pair with a crisp cucumber salad for contrast. It makes a fun and vibrant base for a rice bowl bar where everyone can add extra toppings such as toasted sesame seeds cilantro or a squeeze of extra lime. In my house a runny fried egg on top is the ultimate treat.

A bowl of rice with chicken and peas. Pin it
A bowl of rice with chicken and peas. | yummygusto.com

With a few pantry staples and my best fried rice tricks you get restaurant flavor at home every time. Once you try drizzling hot rice with that sweet and spicy sauce you might find yourself doubling the recipe just to have leftovers for breakfast.

Frequently Asked Questions

→ Can I use leftover rice for this dish?

Yes, day-old rice is ideal because it stays firm and soaks up flavors without becoming mushy.

→ What type of chicken works best?

Boneless, skinless chicken breasts cut into bite-sized pieces ensure even cooking and a tender result.

→ Is the Bang Bang sauce spicy?

It has a gentle kick from sriracha and sweet chili, balanced by creamy mayo and a touch of honey.

→ Can I prepare the chicken in an air fryer?

Absolutely. Air frying gives a crisp edge while keeping the chicken juicy and flavorful.

→ What garnishes work best?

Extra chopped green onions add fresh crunch and color to the finished dish.

→ Are there recommended vegetable swaps?

You can substitute carrots and peas with bell peppers, edamame, or corn for extra texture and flavor.

Bang Bang Chicken Fried Rice

Crispy chicken and vegetables tossed in vibrant fried rice, finished with bold Bang Bang sauce.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Sandra

Category: Dinner Ideas

Difficulty: Intermediate

Cuisine: Asian-inspired fusion

Yield: 6 Servings (Serves 6 portions)

Dietary: ~

Ingredients

→ Chicken

01 680 grams boneless, skinless chicken breasts, cut into 2.5 cm pieces
02 15 millilitres vegetable oil
03 1 teaspoon paprika
04 1 teaspoon garlic powder
05 1 teaspoon kosher salt
06 0.5 teaspoon ground black pepper
07 120 millilitres Bang Bang sauce (divided: 60 millilitres for coating chicken, 60 millilitres for final drizzle)

→ Bang Bang Sauce

08 120 grams mayonnaise
09 60 millilitres Thai sweet chili sauce
10 15 millilitres sriracha (adjust to taste)
11 15 millilitres honey or maple syrup
12 2.5 millilitres lime juice (optional)

→ Fried Rice

13 30 millilitres sesame oil, divided
14 4 large eggs, beaten
15 0.5 teaspoon kosher salt
16 2 large carrots, peeled and finely diced
17 1 white onion, diced
18 60 millilitres green onions, chopped (plus extra for garnish)
19 1 teaspoon minced garlic
20 700 grams cooked, cold long-grain white rice (preferably day-old)
21 60 grams unsalted butter, melted
22 5 millilitres lemon juice
23 30 millilitres soy sauce
24 55 grams frozen peas

Instructions

Step 01

In a mixing bowl, thoroughly combine mayonnaise, Thai sweet chili sauce, sriracha, honey or maple syrup, and optional lime juice. Whisk until smooth and homogeneous. Reserve 60 millilitres for coating cooked chicken and set aside the remainder for drizzling during assembly.

Step 02

In a large bowl, toss chicken pieces with vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Heat a non-stick skillet over medium-high. Add chicken in an even layer and cook for 6–8 minutes, turning occasionally until golden brown and fully cooked (internal temperature 74°C). Transfer to a clean bowl and coat immediately with 60 millilitres prepared Bang Bang sauce. Cover and keep warm.

Step 03

Preheat air fryer to 200°C. Place seasoned chicken in a single layer in the basket. Cook for 11–12 minutes, shaking the basket halfway through, until chicken is crispy and reads 74°C internally. Toss with 60 millilitres Bang Bang sauce and keep warm.

Step 04

Heat 15 millilitres sesame oil in a large skillet or wok over high heat. Add beaten eggs and 0.5 teaspoon kosher salt. Gently stir to form soft curds. Remove eggs from the pan and set aside.

Step 05

Add remaining 15 millilitres sesame oil to the same pan. Sauté carrots and white onion for 4–5 minutes until just tender. Stir in minced garlic and chopped green onions; cook for 1 minute.

Step 06

Add cold, cooked rice to the pan. Use a spatula to break up clumps and stir-fry for 2–3 minutes, ensuring grains are fully heated and separated.

Step 07

Return scrambled eggs to the pan. Stir in melted unsalted butter, lemon juice, soy sauce, and frozen peas. Continue stir-frying for 3–4 minutes for even heating and flavour distribution.

Step 08

Gently fold sauced chicken into the fried rice mixture. Transfer to serving platter or individual bowls. Drizzle reserved Bang Bang sauce over the top and garnish with extra chopped green onions. Serve immediately.

Notes

  1. Use day-old rice for optimal texture and to prevent sogginess during stir-frying.

Tools You'll Need

  • Large non-stick skillet or wok
  • Mixing bowls
  • Whisk or fork
  • Spatula or wooden spoon
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs, soy, and may contain gluten (from soy sauce); mayonnaise may contain egg allergens.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 690
  • Total Fat: 32 g
  • Total Carbohydrate: 68 g
  • Protein: 31 g