Bang Bang Chicken Fried Rice

This bang bang chicken fried rice is a crave-worthy, better-than-takeout dish that hits every note—crispy seasoned chicken tossed in a sweet and spicy bang bang sauce, all served over flavorful fried rice. It’s bold, satisfying, and easy enough for a weeknight dinner that tastes like it came from your favorite takeout spot.

Why You’ll Love This Recipe

I love how this recipe brings serious flavor with minimal effort. The chicken gets crispy and golden on the outside while staying juicy inside, and when I coat it in the creamy, spicy-sweet bang bang sauce—it’s completely addictive. Paired with fluffy, garlicky fried rice, this dish is a full meal that’s way more exciting than anything I’d order out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

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

• ½ cup cornstarch

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• Oil, for frying

For the bang bang sauce:

• ½ cup mayonnaise

• ¼ cup sweet chili sauce

• 1–2 tablespoons sriracha (to taste)

• 1 tablespoon honey or sugar

• 1 teaspoon rice vinegar or lime juice (optional for tang)

For the fried rice:

• 2 cups cooked and cooled rice (preferably day-old)

• 2 tablespoons oil (vegetable or sesame)

• 2 eggs, beaten

• ½ cup diced onion

• 1 cup frozen peas and carrots

• 2–3 cloves garlic, minced

• 3 tablespoons soy sauce

• 1 teaspoon oyster sauce (optional)

• 1 teaspoon sesame oil (for finishing)

• Green onions, sliced (for garnish)

Directions

1. Prep the chicken: I season the chicken pieces with salt, pepper, and garlic powder, then toss them in cornstarch to coat.

2. I heat oil in a skillet over medium-high heat and fry the chicken in batches until golden and crispy. I transfer them to a paper towel-lined plate.

3. Make the bang bang sauce: In a bowl, I whisk together mayo, sweet chili sauce, sriracha, honey, and rice vinegar. I toss the crispy chicken in the sauce until well coated.

4. Fry the rice: In a large skillet or wok, I heat oil and scramble the beaten eggs. I push them to the side and add the onion, garlic, peas, and carrots, cooking until soft.

5. I add the cold rice and stir everything together. I drizzle in the soy sauce, oyster sauce, and sesame oil, tossing until heated through and evenly coated.

6. I serve the bang bang chicken over the fried rice and top with green onions.

Servings and timing

This recipe serves about 4 people. It takes me roughly 20 minutes to prep and 20 minutes to cook, so it’s ready in under 45 minutes total.

Variations

• I sometimes use shrimp or tofu instead of chicken.

• I add chopped bell peppers or broccoli to the fried rice for more veggies.

• I make it spicier with extra sriracha or chili flakes.

• I serve the bang bang chicken on the side when I want a cleaner plate presentation.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet for best texture or microwave in 30-second intervals. I add a splash of water or soy sauce to loosen the rice if needed.

FAQs

Can I make the bang bang sauce ahead of time?

Yes, I make it up to 5 days in advance and store it in the fridge. It actually gets better as the flavors meld.

What’s the best rice to use for fried rice?

Day-old jasmine rice works best because it’s dry and won’t clump. Fresh rice can be too sticky.

Can I bake the chicken instead of frying?

Yes, I bake the coated chicken at 400°F for 20–25 minutes or air-fry it for a crispier finish with less oil.

Is bang bang sauce very spicy?

It’s mildly spicy with a sweet balance. I adjust the heat by using more or less sriracha to suit my taste.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce and double-check all sauces for gluten. Cornstarch and rice are naturally gluten-free.

Conclusion

Bang bang chicken fried rice is one of those dishes that feels like a treat but comes together with pantry staples and a hot pan. I love how the crispy chicken, bold sauce, and savory fried rice create a full, satisfying meal that’s even better than takeout. Once I make it, it’s hard not to crave it again the next day.