Bang Bang Chicken Fried Rice
Bold, spicy, and irresistibly satisfying, Bang Bang Chicken Fried Rice brings together crispy chicken and savory fried rice in one crave-worthy fusion dish.
This 30-minute meal features creamy Bang Bang sauce, day-old rice stir-fried with garlic and soy, and golden-fried chicken bites for the ultimate flavor-packed bowl.
The Stars Behind Bang Bang Chicken Fried Rice
Chicken breast – Lean, juicy protein that crisps beautifully when coated and fried. It holds up perfectly under the bold Bang Bang sauce.
Flour & cornstarch – This combo delivers a shatteringly crisp crust for the chicken, essential for contrast with the creamy sauce.
Mayonnaise – Acts as the luscious, velvety base of the Bang Bang sauce, binding the heat and sweetness.
Sriracha & garlic chili paste – These bring a double-hit of heat, creating the signature spicy tang.
Spicy honey – Balances the sauce with sweetness, making every bite addictive.
Cooked white rice – Day-old rice is best for texture; it stays firm and soaks in the sauce beautifully without getting mushy.
Shallot, garlic, and ginger – This aromatic trio forms the savory backbone of the fried rice, infusing it with deep, toasty notes.
Soy sauce & sesame oil – Classic umami-rich additions that tie all the elements together in the rice.
Eggs – Stirred into the rice for richness and texture, essential for authentic fried rice flair.
How to Make Bang Bang Chicken Fried Rice Step-by-Step
Start by coating the diced chicken with flour, cornstarch, salt, and pepper, then fry until golden and crispy. This forms the crunchy base for the Bang Bang flavor.
Next, stir-fry aromatics—shallot, garlic, and ginger—before adding peas, carrots, and rice. Soy sauce and sesame oil bring rich umami while scrambled eggs mix in for extra body.
Whisk together the Bang Bang sauce and toss the crispy chicken in it until fully coated. Spoon the hot fried rice into bowls and top with saucy chicken. Garnish and serve!
Bang Bang Chicken Fried Rice Tips and Tricks
For best results, always use cold, day-old rice—it fries better and doesn’t clump. Adjust the spice level in the Bang Bang sauce to suit your taste.
To save time, prep the sauce and vegetables in advance.
If desired, add extra veggies like bell peppers or cabbage to the rice for texture and color. Air-frying the chicken is also a great alternative to deep frying if you’re looking to lighten it up.
How to Store Bang Bang Chicken Fried Rice
Store leftovers in an airtight container in the fridge for up to three days.
To reheat, use a skillet over medium heat to maintain the crisp texture of the rice and chicken. If frozen, thaw overnight before reheating.
Keep the Bang Bang sauce separate if possible to preserve the chicken’s crispiness.
Frequently Asked Questions
Can I make this dish gluten-free?
Yes. Use gluten-free soy sauce and replace the flour with a gluten-free flour blend.
Is there a substitute for mayonnaise in the sauce?
Greek yogurt or sour cream can be used for a tangier, lighter version of the Bang Bang sauce.
Can I bake the chicken instead of frying it?
Yes, baking or air-frying at 400°F until crispy is a great alternative. The texture will be slightly different but still delicious.
What protein can I use instead of chicken?
Shrimp or tofu are excellent swaps. Just adjust the cooking time accordingly—shrimp cooks quickly, and tofu benefits from a firm press before frying.
Bang Bang Chicken Fried Rice
Ingredients
- For the Fried Rice:
- 4 tbsp soy sauce
- 1 shallot chopped
- 2 tsp sesame oil
- 2 eggs
- 2 cloves garlic minced
- ¾ cup frozen peas and carrots
- 1 tsp fresh ginger minced
- 1 tsp red pepper flakes
- 1 ½ cups cooked white rice preferably day-old
- For the Bang Bang Sauce:
- 2 tbsp sriracha
- 1 tsp salt
- 2 tbsp spicy honey
- ½ cup mayonnaise
- 2 tbsp garlic chili paste
- 1 tsp black pepper
- For the Chicken:
- ¼ cup cornstarch
- ½ cup frying oil
- ¼ cup flour
- 2 chicken breasts diced
- ¼ cup water add 1 tbsp at a time if needed
- Salt and pepper to taste
- Optional Garnish:
- Chopped green onions
- Additional spicy honey or sriracha drizzle
Instructions
- Combine diced chicken with flour, cornstarch, salt, pepper, and water in a bowl until a tacky coating forms.
- Heat frying oil in a wok or deep skillet over medium heat, then fry the chicken pieces for 10 to 12 minutes, turning as needed, until they are golden and crisp. Transfer to a plate and set aside.
- Add a small amount of oil to the same pan if necessary. Sauté the shallot, garlic, and minced ginger for about 30 seconds to 1 minute until aromatic.
- Stir in the frozen peas and carrots, cooking until warmed through.
- Introduce the day-old rice to the pan, breaking apart any lumps. Drizzle in sesame oil and soy sauce, stirring until the rice is evenly coated. Push the rice to one side of the pan, crack in the eggs, and scramble them.
- Once cooked, fold the eggs into the rice mixture.
- In a separate bowl, mix together mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and pepper. Coat the fried chicken in the prepared sauce thoroughly.
- Spoon the fried rice onto serving plates, placing the Bang Bang chicken on top. Garnish with green onions and a drizzle of spicy honey or sriracha if desired. Serve immediately.