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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.
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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.
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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.