Crispy, golden chicken coated in a creamy, spicy sauce piled high on savory fried rice-this Bang Bang Chicken Fried Rice hits every craving at once. The chicken fries up crunchy on the outside, stays juicy inside, then gets tossed in that addictive sweet-spicy Bang Bang sauce that clings to every piece. I first made this on a Wednesday night when I needed dinner fast but wanted something that felt special, and now it's on repeat in our house. It comes together in about 30 minutes, uses simple ingredients you probably have on hand, and tastes like you ordered it from your favorite Asian fusion spot.
If you're looking for more quick, comforting dinners, try my Creamy Chicken Stroganoff Recipe or this Creamy Pesto Chicken Recipe for easy weeknight wins.
Why You'll Love Bang Bang Chicken Fried Rice
Bold, layered flavors. The creamy, spicy sauce coats crispy chicken while the fried rice brings savory, umami depth with soy sauce and sesame oil.
Ready in 30 minutes. From start to finish, this meal comes together faster than ordering takeout and waiting for delivery.
Uses day-old rice. If you've got leftover rice sitting in the fridge, this is the perfect way to use it. Day-old rice fries up better because it's drier and doesn't clump.
Customizable heat level. You control the spice. Add more sriracha if you love heat, or dial it back for kids and spice-sensitive eaters.
One-pan magic. You fry the chicken, then use the same pan for the fried rice. Less cleanup, more flavor.
Jump to:
- Why You'll Love Bang Bang Chicken Fried Rice
- Bang Bang Chicken Fried Rice Ingredients
- How to Make Bang Bang Chicken Fried Rice
- Substitutions and Swaps
- Equipment For Bang Bang Chicken Fried Rice
- Storage and Reheating Tips
- Serving Suggestions
- Expert Tips
- The Story Behind This Bang Bang Chicken Fried Rice
- FAQ
- Related
- Pairing
- Bang Bang Chicken Fried Rice
Bang Bang Chicken Fried Rice Ingredients
Here's everything you need to make this restaurant-style dinner at home.
See Recipe Card Below This Post For ingtedient Quantites
For the Fried Rice:
- Cooked white rice : Day-old rice is drier and fries up perfectly without getting mushy. Freshly cooked rice can turn sticky.
- Shallot : Adds a mild, sweet onion flavor that's a bit more delicate than regular onions.
- Garlic : Brings that aromatic, savory base to the fried rice.
- Fresh ginger : Adds warmth and a slight zing that makes the rice taste authentic.
- Red pepper flakes : A little heat woven into the rice itself.
- Frozen peas and carrots: Adds color, texture, and a touch of sweetness. Frozen veggies are easy and cook quickly.
- Sesame oil : This is what gives fried rice that nutty, toasted flavor. Don't skip it.
- Soy sauce : The salty, umami backbone of the dish.
- Eggs : Scrambled right into the rice for little pockets of richness.
For the Bang Bang Sauce:
- Mayonnaise : Creates the creamy base that coats the chicken.
- Garlic chili paste : Adds heat and garlicky punch.
- Spicy honey : Balances the spice with a hint of sweetness. You can use regular honey and add a pinch of chili flakes if needed.
- Sriracha : Gives that tangy, spicy kick. Adjust based on your heat preference.
- Salt : Enhances all the flavors.
- Black pepper : Adds a subtle sharpness.
For the Chicken:
- Chicken breasts : Bite-sized pieces fry quickly and stay tender inside.
- Flour : Part of the coating that makes the chicken crispy.
- Cornstarch: Helps create that extra-crunchy coating.
- Salt and pepper : Seasons the chicken as it fries.
- Water : Helps the coating stick to the chicken and creates a slightly thicker batter.
- Frying oil : For frying the chicken until golden and crispy.
Optional Garnish:
- Green onions : Adds a fresh, mild onion bite and a pop of color.
- Extra sriracha or spicy honey: For drizzling on top if you want more heat or sweetness.
How to Make Bang Bang Chicken Fried Rice
Let's get cooking. This Bang Bang Chicken Fried Rice comes together quickly, so have everything prepped and ready to go.
Coat and fry the chicken: In a bowl, mix the diced chicken with flour, cornstarch, salt, pepper, and water until you get a slightly sticky coating that clings to each piece. Heat the frying oil in a wok or deep pan over medium heat. Once it's hot, carefully add the chicken and fry for 10 to 12 minutes, flipping occasionally, until each piece turns golden brown and crispy. Remove the chicken and set it aside on a plate lined with paper towels.
Prepare the fried rice base: Using the same pan (drain most of the oil, leaving just a thin layer), add a little more oil if needed. Toss in the chopped shallot, minced garlic, and ginger, and sauté for about 30 seconds to 1 minute until everything smells fragrant and the garlic just starts to turn golden. Stir in the frozen peas and carrots, letting them warm through.
Stir-fry the rice: Add the day-old rice to the pan, breaking up any clumps with your spatula. Pour in the sesame oil and soy sauce, stirring everything together so the rice gets coated and starts to toast slightly. Push the rice to one side of the pan, crack the eggs into the empty space, and scramble them until they're just cooked. Then mix the eggs into the rice so you get little pieces throughout.
Make the Bang Bang sauce and toss the chicken: In a bowl, whisk together the mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and black pepper until smooth and creamy. Add the crispy chicken pieces to the bowl and toss until every piece is coated in that glossy, spicy sauce.
Plate and serve: Scoop the fried rice onto plates or into bowls. Pile the saucy Bang Bang chicken right on top. Sprinkle with chopped green onions and add an extra drizzle of sriracha or spicy honey if you want more kick. Serve immediately while the chicken is still warm and crispy.
Substitutions and Swaps
Rice: Use jasmine, basmati, or even brown rice if that's what you have. Just make sure it's cooked and preferably day-old.
Chicken: Swap for Bang Bang Chicken Fried Rice thighs if you prefer darker meat, or use shrimp or tofu for a different protein.
Mayo: Greek yogurt mixed with a little olive oil can work if you want to lighten it up, though the texture will be slightly different.
Spicy honey: Regular honey plus a pinch of red pepper flakes works great.
Veggies: Use fresh peas and carrots, or swap in corn, bell peppers, or snap peas.
Equipment For Bang Bang Chicken Fried Rice
Wok or large frying pan: A wok works best for frying and stir-frying because of the high sides, but a large skillet works too.
Mixing bowls: One for the chicken coating, one for the sauce.
Tongs: Makes flipping the chicken easier while it fries.
Cutting board and sharp knife: For dicing the Bang Bang Chicken Fried Rice and chopping veggies.
Storage and Reheating Tips
Fridge: Store the Bang Bang Chicken Fried Rice separately in airtight containers for up to 3 days. The chicken stays crispier if it's not sitting on the rice.
Freezer: The fried rice freezes well for up to 2 months. The chicken is best fresh, but you can freeze it if needed-just know it won't be quite as crispy when reheated.
Reheating: Warm the rice in a skillet with a splash of water or oil to bring it back to life. For the Bang Bang Chicken Fried Rice, reheat in the oven at 375°F for about 10 minutes to crisp it up again. The microwave works in a pinch but the chicken will be softer.
Serving Suggestions
This Bang Bang Chicken Fried Rice is filling on its own, but here are a few ways to round out the meal:
With a side of steamed broccoli or snap peas: The fresh, crisp veggies balance the richness of the sauce.
A simple cucumber salad: Toss sliced cucumbers with rice vinegar, a little sugar, and sesame seeds for a cool, tangy contrast.
Egg drop soup on the side: Light and comforting, it pairs perfectly with the bold flavors of the fried rice.
Extra sriracha and chili oil at the table: For anyone who wants to crank up the heat even more.
Expert Tips
Use day-old rice. Fresh rice is too moist and can turn mushy when you fry it. Day-old rice that's been refrigerated dries out just enough to fry up perfectly.
Don't overcrowd the pan when frying the chicken. If you add too much at once, the oil temperature drops and the Bang Bang Chicken Fried Rice steams instead of crisps. Fry in batches if needed.
Taste your sauce before tossing the chicken. Everyone's spice tolerance is different. If it's too hot, add more mayo. If it's not hot enough, add more sriracha.
Work fast when stir-frying. High heat and quick movements keep everything from sticking and help develop that slightly charred, smoky flavor.
Add the sauce right before serving. If you toss the Bang Bang Chicken Fried Rice in the sauce too early, it can make the coating soggy. Keep them separate until you're ready to plate.
The Story Behind This Bang Bang Chicken Fried Rice
My coworker John brought leftovers to lunch one day, and the smell from the breakroom had everyone asking what he was eating. Turns out it was some version of Bang Bang Chicken Fried Rice from a food truck near his place. He kept raving about the sauce, so I went home that night determined to figure it out. My first attempt? I added way too much sriracha and Oliver took one bite, made a face, and said, "Mom, my tongue is on fire!" I toned it down the next time, and he came back for seconds.
FAQ
How to make simply cook Bang Bang Chicken Fried Rice?
Simply cook Bang Bang Chicken Fried Rice by coating diced chicken in a flour and cornstarch mixture, frying until crispy, then tossing in a sauce made from mayo, sriracha, and honey. It's fast, flavorful, and you can adjust the spice to your liking. My tip: don't skip the cornstarch-it makes the coating extra crunchy.
What is the sauce in Bang Bang Chicken Fried Rice?
The sauce is a creamy, spicy blend of mayonnaise, sriracha, garlic chili paste, and honey. It's sweet, tangy, and has just enough heat to make it addictive. You can make it spicier or milder depending on how much sriracha you add.
What gives Chinese fried rice its flavour?
The flavor comes from soy sauce, sesame oil, garlic, and ginger. Using day-old rice also helps because it fries up better and absorbs all those savory flavors without getting mushy. A hot pan and quick cooking add that slightly smoky, toasted taste you get at restaurants.
How to make chicken fried rice like Chinese takeaway?
Use day-old rice, cook everything on high heat, and don't stir too much-let the rice sit and toast for a minute before flipping. Add soy sauce and sesame oil for that authentic flavor, and scramble the eggs right in the pan with the rice. If you want more takeout-style recipes, my Smothered Chicken Recipe has that same comforting, savory vibe.
Related
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Pairing
These are my favorite dishes to serve with Bang Bang Chicken Fried Rice
Bang Bang Chicken Fried Rice
Equipment
- 1 Wok or large frying pan A wok's tall sides are ideal for frying and stir-frying, but a wide skillet works as well
- 2 Mixing bowls One bowl is used for coating the chicken and the other for whisking the sauce
- 1 Tongs Useful for flipping and removing the chicken while frying
- 1 Cutting board and sharp knife Needed for dicing the chicken and chopping the vegetables evenly
Ingredients
- 2 ¼ cups cooked white rice fully cooled, preferably day-old for texture
- 1 medium shallot finely diced for even cooking
- 3 cloves garlic minced fresh for aroma
- 1 ¼ teaspoon fresh ginger peeled and finely chopped
- 1 ¼ teaspoon red pepper flakes adjust to preferred heat
- 1 cup frozen peas and carrots kept frozen until cooking
- 2 ½ teaspoon sesame oil toasted variety for deeper flavor
- 5 tablespoon soy sauce low-sodium recommended
- 3 large eggs beaten lightly before adding
- ¾ cup mayonnaise full-fat for creamy consistency
- 2 ½ tablespoon garlic chili paste adds heat and depth
- 2 ½ tablespoon spicy honey balances heat with sweetness
- 2 ½ tablespoon sriracha use more or less to taste
- 1 ¼ teaspoon salt fine sea salt preferred
- 1 ¼ teaspoon black pepper freshly ground
- 2 ½ chicken breasts boneless skinless cut into bite-size pieces
- ⅓ cup all-purpose flour for crisp coating
- ⅓ cup cornstarch creates light crunch
- ¾ teaspoon salt seasoning the chicken
- ¾ teaspoon black pepper even seasoning
- ⅓ cup water added gradually for sticky batter
- ⅔ cup frying oil neutral oil with high smoke point
- ¼ cup green onions thinly sliced for garnish
- Extra sriracha or spicy honey optional finishing drizzle
Instructions
- Combine the chicken pieces with flour, cornstarch, salt, pepper, and water until a tacky coating forms.
- Warm the frying oil in a wok or deep skillet over medium heat until hot.
- Cook the chicken in the oil, turning occasionally, until deeply golden and crisp on all sides.
- Transfer the cooked chicken to a plate and set aside.
- Add a small amount of oil to the same pan if dry, then cook the shallot, garlic, and ginger until aromatic.
- Stir in the frozen peas and carrots, mixing until heated through.
- Add the cooked rice, breaking it apart as it warms in the pan.
- Drizzle in sesame oil and soy sauce, tossing until evenly coated.
- Move the rice aside and pour the eggs into the open space, scrambling until just set.
- Fold the eggs into the rice until evenly distributed.
- Whisk together mayonnaise, chili paste, spicy honey, sriracha, salt, and pepper until smooth.
- Toss the fried chicken with the sauce until fully coated.
- Serve the fried rice topped with saucy chicken and finish with green onions and optional drizzle.
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