Bang Bang Chicken Fried Rice

This Bang Bang Chicken Fried Rice is my absolute lifesaver for busy weeknights when the craving for takeout hits hard. It’s a complete one pan meal that brings together spicy, creamy chicken and savory fried rice in a way that feels indulgent but comes together in about 30 minutes.

I first made this on a whim trying to replicate a restaurant favorite, and it was an instant hit. Now, my family asks for this "special" fried rice at least once a week, and I’m always happy to oblige because it’s so simple.

Ingredients

• One and a half pounds boneless skinless chicken breasts: This is the protein star, cut it into uniform one inch cubes for quick and even cooking
• Vegetable oil: A neutral oil perfect for getting a good sear on the chicken
• Paprika: Adds a touch of smoky color and flavor to the chicken seasoning
• Garlic powder: A pantry staple that brings a savory, aromatic depth
• Kosher salt and black pepper: The essential duo for seasoning the chicken properly
• Mayonnaise: The creamy base for our Bang Bang sauce, use a good quality one for the best flavor
• Thai sweet chili sauce: This brings the signature sweet and slightly spicy flavor, it's a must have
• Sriracha: The source of the heat, feel free to adjust the amount to your personal spice preference
• Honey or maple syrup: A touch of sweetness to balance the spicy and savory notes
• Sesame oil: A finishing oil that adds a distinct nutty, toasty aroma, we use it twice for layers of flavor
• Large eggs: Scrambled eggs are a classic fried rice component, adding texture and protein
• Carrots and white onion: These are the foundational aromatics, diced finely so they cook quickly and distribute evenly
• Green onions: They add a mild, fresh onion flavor and a pop of color for garnish
• Minced garlic: Don't skip this, fresh garlic adds a pungent kick that's essential for fried rice
• Cold cooked long grain white rice: The key to great fried rice, day old rice is drier and fries up perfectly without getting mushy
• Unsalted butter: Melted butter adds a rich, savory flavor that takes the rice to the next level
• Lemon juice: A tiny splash brightens all the flavors up beautifully
• Soy sauce: The classic savory, umami element for any fried rice
• Frozen peas: Thrown in at the end, they add a pop of sweetness and color without any extra prep

Step by Step Instructions

Make the Bang Bang Sauce:

In a small mixing bowl, combine the mayonnaise, Thai sweet chili sauce, sriracha, and honey. Whisk everything together vigorously until it's completely smooth and creamy. You want a fully emulsified sauce with no streaks. Set aside about half of this sauce to toss with the cooked chicken, and keep the other half nearby for drizzling over the finished dish.

Cook the Chicken:

In a large bowl, toss your one inch chicken pieces with the vegetable oil, paprika, garlic powder, salt, and pepper until every piece is evenly coated. If using a skillet, heat it over medium high heat and add the chicken. Cook for about 6 to 8 minutes, turning the pieces occasionally, until they are golden brown on all sides and cooked through to 165°F. If using an air fryer, preheat it to 400°F, place the chicken in a single layer, and cook for 11 to 12 minutes, making sure to shake the basket halfway through. Once cooked, transfer the hot chicken to a clean bowl and toss it with the half cup of Bang Bang sauce you set aside. Cover it to keep warm.

Prepare the Fried Rice Components:

In a large skillet or wok, get it nice and hot over high heat. Add one tablespoon of the sesame oil. Once it shimmers, pour in your beaten eggs seasoned with a half teaspoon of salt. Stir them gently as they cook to form soft, fluffy curds. This should only take a minute or two. Once they're cooked, remove them from the skillet and set them aside.

Sauté the Aromatics:

To the same skillet, add the remaining tablespoon of sesame oil. Add your finely diced carrots and onion. Sauté them, stirring frequently, for about 4 to 5 minutes. You want them to become tender and slightly softened, which builds the first layer of flavor for the rice. Next, stir in the minced garlic and chopped green onions and cook for just one more minute until you can smell the fragrant garlic.

Fry the Rice:

Now, add your cold, day old rice to the skillet. Use a sturdy spatula or wooden spoon to press down and break apart any large clumps of rice. This is the most important step for getting that perfect fried rice texture. Fry the rice for 2 to 3 minutes, stirring it around the pan so the grains get lightly toasted and heated through.

Bring It All Together:

It's time to combine everything. Add the cooked scrambled eggs back into the skillet along with the melted butter, lemon juice, soy sauce, and frozen peas. Stir everything together continuously for another 3 to 4 minutes. This ensures the peas are heated through and the butter and soy sauce coat every single grain of rice.

Assemble and Serve:

Gently fold the sauced Bang Bang chicken into the finished fried rice. Give it a few gentle stirs to distribute the chicken throughout. To serve, spoon the fried rice into bowls and drizzle generously with the reserved Bang Bang sauce. Garnish with some extra chopped green onions for a fresh finish and serve immediately while it's hot.

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My favorite ingredient here is definitely the Thai sweet chili sauce. It's the secret weapon that gives the Bang Bang sauce its signature personality. I remember the first time I made this, my son, who is a picky eater, took one bite and his eyes went wide. He declared it the "best rice ever," and that moment made this recipe a permanent fixture in our home.

Tips for Perfect Fried Rice

The most crucial tip I can offer is to use cold, day old rice. Fresh, warm rice has too much moisture and will steam in the pan, resulting in a gummy, sticky texture. Chilled, leftover rice is drier, allowing the individual grains to separate and fry up perfectly, getting that slightly chewy, toasted texture you find in restaurant fried rice. If you don't have leftover rice, you can spread freshly cooked rice on a baking sheet and pop it in the freezer for about 15 to 20 minutes to rapidly cool and dry it out.

Ingredient Substitutions and Additions

This recipe is a fantastic template for a clean out the fridge meal. Don’t have carrots or onions? Try diced bell peppers, corn, broccoli florets, or edamame. For a protein switch, this works wonderfully with shrimp, which cooks in just a few minutes, or even thinly sliced beef. For a vegetarian option, press a block of extra firm tofu to remove excess water, cube it, and pan fry it until golden before tossing it in the sauce. You can also add a textural crunch by topping the finished dish with chopped peanuts or cashews.

Storage and Reheating

Leftover Bang Bang Chicken Fried Rice stores beautifully. Let it cool completely before transferring it to an airtight container and refrigerating for up to 4 days. When you’re ready to reheat, you can microwave it in short bursts, but my preferred method is to heat a little oil in a skillet over medium high heat. Add the leftover rice and stir fry it for a few minutes until it's heated all the way through, which helps revive its texture.

Frequently Asked Questions

→ Can I use freshly cooked rice?

While you can, day-old rice is highly recommended for fried rice. Freshly cooked rice is too moist and will result in mushy fried rice. Day-old rice is drier, allowing it to fry up nicely and absorb the flavors without becoming sticky.

→ How can I adjust the spice level?

The spice level primarily comes from the sriracha in the Bang Bang sauce. Reduce or omit the sriracha for a milder flavor, or add more for extra heat. You can also add a pinch of red pepper flakes to the rice while cooking for an extra kick.

→ What other vegetables can I add?

Feel free to customize with your favorite vegetables! Bell peppers, corn, edamame, shredded cabbage, and bean sprouts are all great additions. Add them to the skillet along with the carrots and onions for optimal cooking.

→ Can I make this vegetarian?

Absolutely! Substitute the chicken with pan-fried tofu or tempeh. Marinate the tofu or tempeh in a mixture of soy sauce, sesame oil, and a touch of ginger before cooking to enhance the flavor.

→ Can I use brown rice instead of white rice?

Yes, brown rice is a healthy alternative. However, keep in mind that brown rice has a nuttier flavor and a chewier texture compared to white rice, which may slightly alter the overall taste and texture of the dish. Cook it a day ahead like you would with white rice.

→ Can I make this in advance?

While best enjoyed fresh, you can prepare individual components ahead of time. Cook the chicken and the rice separately and store them in the refrigerator. Make the sauce and chop your vegetables in advance as well. This will make assembly quicker when you're ready to eat. Reheat everything thoroughly before combining.