Bang Bang Chicken Fried Rice Recipe

This stir–fried mess of tender chicken, spicy–sweet bang bang sauce, and day-old rice is everything I want on a weeknight: fast, a little addictive, and totally forgiving when my chopping is sloppy. It’s essentially fried rice with a confident, saucy attitude — creamy, tangy, and with just enough heat to make you keep going back for bites while you cook. It comes together in one pan, uses bits from the fridge, and somehow feels both indulgent and like dinner you can justify.

My husband is the loudest cheerleader for this one. He calls it “that spicy rice that’s better than takeout” and eats it with a fork like a man possessed. The kids will pick out the chicken and then proceed to steal everyone’s scallions, which somehow makes me laugh and rewind the pan’s heat three times. This recipe became our emergency dinner after a winter storm knocked out plans — we had frozen chicken, sad carrots, and rice from Sunday. I improvised the sauce, ignored a few steps, and it still came out banging (pun fully intended). Now it’s the thing I make when I don’t want to think but still want to impress.

Kitchen Talk

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I always underestimate how much noise this dish makes in the pan — the sizzle is part of the charm. I learned quickly that day-old rice is magic here; fresh rice turns to mush unless you spread it out to cool. Once I tried it with tofu when the fridge was bare, and honestly? Delicious. There was one brave time I forgot the vinegar in the sauce and it was flat; a squeeze of lemon saved it. Also: don’t be precious about chopping; chunky vegetables are fine — they give texture and personality.

Shopping Tips

– Protein: Boneless chicken thighs bring the most flavor and stay juicy, but breasts or pre-cooked rotisserie chicken work great in a pinch.
– Vegetables: Use carrots, peas, bell pepper, and scallions — pick firm, bright produce and skip anything limp.
– Grains/Pasta: Leftover long-grain white rice is ideal; if you must use fresh, spread it to cool and dry for 15–20 minutes.
– Fats & Oils: Neutral oil with a high smoke point (canola, peanut) gives the best sear; a splash of toasted sesame oil at the end adds heat and aroma.
– Crunch Extras: Roasted peanuts or cashews are optional but lovely — buy unsalted if you plan to control the dish’s sodium.

Prep Ahead Ideas

– Chop vegetables and scallions the day before and store in airtight containers; they’ll be ready for a fast toss.
– Make the bang bang sauce up to 2 days ahead and keep it in a jar; shake before adding so the creaminess returns.
– Cook rice a day early and refrigerate — this is the single best prep move for texture.
– If you like, marinate diced chicken briefly (15–30 minutes) in a little soy and cornstarch; store in a shallow container in the fridge until cooking.

✔Time-Saving Tricks

– Use rotisserie or leftover chicken to skip the sear step and shave off 10–15 minutes.
– Frozen mixed veggies go straight in frozen — no thawing, no fuss.
– Make the sauce while the rice heats in the pan; multitasking keeps things moving.
– A large, hot skillet or wok cooks everything faster and gives better browning.

✔Common Mistakes

– Overcrowding the pan: I once tried to cook everything at once and ended up steaming the chicken; fix it by working in batches so things actually brown.
– Using fresh, wet rice: it clumps and turns gummy; cool and dry rice first or use leftover rice.
– Burning the garlic: I have scorched garlic five ways to Sunday — add garlic later with the veggies and keep the heat medium-high, not scorch-level.
– Watery sauce: too much liquid dilutes the whole dish; thicken with a cornstarch slurry or let it reduce on medium heat a minute longer.

What to Serve It With

– Quick cucumber salad dressed with rice vinegar and a pinch of sugar for brightness.
– Steamed or roasted broccoli tossed with a little sesame oil.
– Warm flatbreads or naan to sop up the sauce if you’re feeling naughty.
– Pickled carrots or kimchi for a tangy, spicy contrast.

✔Tips & Mistakes

– Use a hot pan and don’t move the chicken for the first minute to get a nice sear.
– Salt in layers: a little on the chicken, a little when you add the rice.
– If the dish tastes flat, a splash of rice vinegar or a squeeze of lime wakes it up.
– Too spicy? Stir in a spoonful of yogurt or a drizzle of honey to mellow.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet with a splash of water or oil so it doesn’t dry out — microwave works in a pinch but loses some crisp. Cold? Totally edible — it’s weirdly good as a snack the next day, and no shame eating it for breakfast with an egg on top.

✔Variations and Substitutions

– Swap chicken for shrimp, tofu, or thin-sliced pork — adjust cook times accordingly.
– Tamari or coconut aminos can replace soy sauce for a gluten-free toggle.
– Mayo + sweet chili sauce is the classic bang bang base; you can swap mayo for Greek yogurt for a tangier, lighter version.
– No rice? Try it over cauliflower rice for low-carb, but reduce sauce a bit to avoid sogginess.

Frequently Asked Questions

Bang Bang Chicken Fried Rice Recipe

Creamy, sweet-heat bang bang sauce coats juicy chicken and garlicky fried rice for a fast, craveable dinner. Simple steps, big flavor.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup mayonnaise
• ▢ 0.33 cup Thai-style sweet chili sauce
• ▢ 1.5 tsp sriracha use more or less to taste
• ▢ 1 tsp rice vinegar
• ▢ 1 tsp honey optional for extra gloss and sweetness
• ▢ 2 tbsp neutral oil such as canola or avocado
• ▢ 1 lb boneless skinless chicken breast, diced cut into 1/2-inch pieces
• ▢ 0.5 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 2 tsp minced garlic
• ▢ 0.75 tsp grated fresh ginger
• ▢ 1 cup frozen peas and carrots no need to thaw
• ▢ 4 cup cooked day-old white rice cold rice works best
• ▢ 3 tbsp low-sodium soy sauce
• ▢ 1 tsp toasted sesame oil
• ▢ 0.5 cup sliced green onions

Instructions

Preparation Steps

• Whisk mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth; set aside.
• Heat 1 tbsp oil in a large skillet over medium-high. Season chicken with salt and pepper.
• Sear chicken until browned and cooked through, 5–6 minutes. Transfer to a bowl.
• Add remaining 1 tbsp oil. Stir-fry garlic and ginger until fragrant, about 30 seconds.
• Toss in peas and carrots. Cook, stirring, for 2 minutes.
• Add cold rice. Break up clumps and cook until hot and slightly crisp, 3–4 minutes.
• Pour in soy sauce and sesame oil. Stir to coat the rice evenly.
• Return chicken to the pan. Stir in 2–3 tbsp bang bang sauce and warm for 1 minute.
• Fold in green onions. Serve with extra sauce drizzled on top or on the side.

Notes

Variation: Swap shrimp for chicken and cook just until pink, then toss with the sauce. Want extra richness? Add a pat of butter to the rice when you add the soy sauce. For a classic touch, scramble 2–3 tbsp beaten egg in the pan before adding the rice. Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet with a splash of water.

This recipe is an original creation inspired by classic Bang Bang Chicken Fried Rice Recipe flavors. All ingredient ratios and instructions are independently developed.