Bang Bang Chicken Fried Rice
Bang Bang Chicken Fried Rice is a fun twist on classic fried rice, loaded with tender chicken pieces coated in a spicy, creamy bang bang sauce. The mix of fluffy…
By Emily
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Reading time: 6 min
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Bang Bang Chicken Fried Rice is a fun twist on classic fried rice, loaded with tender chicken pieces coated in a spicy, creamy bang bang sauce. The mix of fluffy rice, crunchy veggies, and that zesty sauce makes every bite exciting and full of flavor. It’s a great way to bring a little kick to your dinner table without spending hours in the kitchen.
I love making this dish when I want something quick but still packed with flavor. The bang bang sauce adds just the right amount of heat and creaminess, and it’s so easy to whip up. Plus, you can swap in any veggies or protein you have on hand—making it super flexible for whatever’s in your fridge!
When I serve this, I usually like to sprinkle some chopped green onions or a little extra sauce on top to make it even more colorful and tasty. It’s a meal that feels like a treat but comes together fast, perfect for busy weeknights or a casual weekend lunch. Bang Bang Chicken Fried Rice never fails to make my family smile!
Key Ingredients & Substitutions
Jasmine Rice: Using day-old jasmine rice is best as it’s dryer and less sticky, giving you that perfect fried rice texture. If you don’t have day-old rice, cook fresh rice and spread it out to cool before frying.
Chicken: Boneless, skinless breasts work great for a tender bite. You can also use thighs for juicier results. For a vegetarian twist, swap chicken for crispy tofu or chickpeas.
Flour & Cornstarch: This combo creates a crispy crust on the chicken. You can use all cornstarch or all flour if preferred, but the mix often gives a perfect crunch.
Bang Bang Sauce: The mayo base with sweet chili and sriracha gives a creamy, spicy punch. Adjust sriracha to your heat level or swap mayo for vegan mayo if needed.
Vegetables: Peas and carrots add sweetness and color, but feel free to toss in bell peppers, corn, or snap peas for variety.
How Can I Get Crispy Chicken Without It Being Greasy?
Coating the chicken in a mix of flour and cornstarch helps it get crispy when fried. Here’s how I keep it crispy but light:
- Pat chicken dry before dipping to avoid too much wet batter.
- Double-dip: egg first, then flour-cornstarch to create a good crust.
- Fry in hot oil (about medium-high) so the crust forms quickly and seals in moisture.
- Don’t overcrowd the pan; fry in batches to keep oil temperature steady.
- Drain chicken well on paper towels after frying to remove extra oil.
Equipment You’ll Need
- Large skillet or wok – perfect for frying chicken and stir-frying rice all in one pan.
- Two shallow bowls – make dipping the chicken into egg and coating it with flour-cornstarch easy.
- Spatula or wooden spoon – helps you toss the rice and scramble eggs without sticking.
- Knife and cutting board – for slicing chicken and chopping veggies cleanly.
- Small mixing bowl – great for whisking together the bang bang sauce quickly.
- Paper towels – useful to drain fried chicken and keep it crispy.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to change up protein while keeping the sauce tasty and creamy.
- Add chopped bell peppers or snap peas for extra crunch and bright color in the fried rice.
- Stir in crushed peanuts or cashews on top for a nutty texture that complements the spicy sauce.
- Use chili garlic sauce instead of sriracha if you want a garlicky twist on the bang bang sauce.
How to Make Bang Bang Chicken Fried Rice
Ingredients You’ll Need:
For the Fried Rice and Chicken:
- 2 cups cooked jasmine rice (preferably day-old)
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup vegetable oil (for frying)
- 1 cup frozen peas and diced carrots
- 2 cloves garlic, minced
- 3 green onions, sliced (separate white and green parts)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- Salt and pepper, to taste
For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tsp rice vinegar
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 minutes of cooking. It’s quick enough for a weeknight dinner but packed with flavor and fun textures.
Step-by-Step Instructions:
1. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Set this sauce aside to let the flavors meld while you prepare the rest of the dish.
2. Prepare and Coat the Chicken:
Slice the chicken breasts into strips or bite-sized pieces and season lightly with salt and pepper. In one shallow bowl, beat the eggs. In another, mix the flour and cornstarch with a pinch of salt. Dip each chicken piece into the egg, then coat it evenly with the flour mixture.
3. Fry the Chicken Until Crispy:
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces until they are golden brown and cooked through, about 3-4 minutes per side. Transfer the cooked chicken to paper towels to drain any excess oil.
4. Cook the Fried Rice:
Remove most of the oil from the pan, leaving about 1 tablespoon. Add the white parts of the green onions and minced garlic, sautéing briefly until fragrant, about 30 seconds. Add the frozen peas and carrots and cook until tender, about 2-3 minutes. Push the vegetables to one side, pour in the beaten eggs, and scramble until fully cooked.
5. Combine Rice and Seasonings:
Stir the cooked jasmine rice into the pan with the veggies and eggs. Add soy sauce and oyster sauce, if using, mixing everything thoroughly. Taste and adjust salt and pepper as needed.
6. Finish and Serve:
Plate the fried rice, top with the crispy chicken pieces, and generously drizzle the bang bang sauce over everything. Garnish with the green parts of the sliced green onions. Serve immediately and enjoy your delicious Bang Bang Chicken Fried Rice!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before slicing and cooking. Thaw it overnight in the fridge or use the cold water method to defrost more quickly. Pat the chicken dry to help the coating stick better.
What’s the Best Rice to Use for Fried Rice?
Day-old cooked jasmine rice works best because it’s drier and less sticky, which helps achieve that perfect fried rice texture. If you don’t have day-old rice, cook fresh rice and spread it out on a tray to cool and dry for a bit before using.
Can I Make This Recipe Vegetarian?
Absolutely! Swap out the chicken for crispy tofu or your favorite plant-based protein. Just coat and fry the tofu the same way for a delicious vegetarian version.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the rice from drying out.
