Bang Bang Chicken Fried Rice

When I’m craving takeout flavor without the takeout cost, this Bang Bang Chicken Fried Rice always delivers. It’s packed with juicy, air-fried chicken tossed in a creamy, spicy Bang Bang sauce, laid over buttery fried rice full of vegetables and scrambled eggs. It’s one of those dishes that brings comfort, spice, and a ton of flavor—all in one pan.

Why You’ll Love This Recipe

I like this dish because it feels indulgent yet balanced. The crispy, golden chicken cubes soak up that tangy Bang Bang sauce perfectly, while the rice stays fluffy and flavorful thanks to the sesame oil and soy sauce. It’s great for weeknights, meal prep, or when I want to feed a crowd with something that feels restaurant-worthy but is totally doable at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

• 680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
• 15 ml vegetable oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 240 ml Bang Bang sauce, divided

For the Fried Rice

• 30 ml sesame oil, divided
• 4 large eggs, beaten
• 0.5 teaspoon kosher salt
• 2 large carrots, diced
• 1 large white onion, diced
• 60 ml green onions, diced, plus more for garnish
• 1 teaspoon garlic, minced
• 800 g cooked long-grain white rice, cooled
• 60 ml unsalted butter, melted
• 1 teaspoon freshly squeezed lemon juice
• 30 ml soy sauce
• 55 g frozen peas

Directions

1. Prep and Cook the Chicken
   I toss the chicken cubes with vegetable oil, paprika, garlic powder, salt, and pepper. Then I air-fry them at 204°C (400°F) for about 11–12 minutes, flipping once. Once they’re golden and cooked through, I set them aside and keep them warm.
2. Scramble the Eggs
   In a large skillet or wok, I heat half the sesame oil over high heat. I pour in the beaten eggs, season with salt, and scramble until just set. I remove them and set them aside.
3. Sauté the Vegetables
   I reduce the heat to medium-high and add the remaining sesame oil. I toss in the carrots, white onion, and green onions and cook until the veggies are tender, about 5 minutes. I stir in the minced garlic and cook for another minute.
4. Fry the Rice
   I add the cooled, cooked rice to the skillet and break up any clumps. I stir everything well for 2–3 minutes to make sure the rice heats evenly.
5. Finish the Rice
   I return the scrambled eggs to the skillet, then add the melted butter, lemon juice, soy sauce, and frozen peas. I mix gently and cook for another 2–3 minutes until everything is heated and well combined.
6. Sauce and Serve
   I toss the cooked chicken with half of the Bang Bang sauce. I plate the fried rice first, then top it with the sauced chicken. I finish with a drizzle of the remaining sauce and garnish with extra green onions.

Servings and timing

Yield: 6 servings
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Variations

• I often swap chicken thighs for extra juiciness.
• For a vegetarian version, I use crispy tofu or even tempeh.
• If I’m out of Bang Bang sauce, I mix mayo, sriracha, honey, and a little rice vinegar.
• I add bell peppers, corn, or baby spinach depending on what’s in my fridge.
• Brown rice works great here too if I want more fiber.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I use a skillet with a splash of water to keep things moist.
If I’m making this ahead, I keep the chicken and rice separate so the chicken stays crispy until serving.

FAQs

How do I keep the chicken juicy?

I cut the chicken into even cubes and cook it just until it reaches 74°C (165°F). Air-frying locks in moisture without needing extra oil.

Why use chilled rice for fried rice?

Chilled rice stays separate and doesn’t clump or get mushy in the pan. Day-old rice is ideal for that perfect fried rice texture.

What’s in Bang Bang sauce?

Bang Bang sauce typically includes mayonnaise, sweet chili sauce, hot sauce, and sometimes honey or vinegar for balance.

Can I switch up the vegetables?

Yes! I like adding bell peppers, zucchini, corn, or even broccoli. It’s a great way to use up whatever’s on hand.

Can I use a different protein?

Absolutely. Shrimp, tofu, or leftover steak all work well. I adjust cooking times to suit the protein I’m using.

Conclusion

Bang Bang Chicken Fried Rice brings together bold flavors, crispy textures, and satisfying comfort—all in one dish. I love how easy it is to make and customize, and it always leaves me wanting more. Whether it’s a busy weeknight or I’m just in the mood for something saucy and delicious, this recipe never disappoints.

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