Bang Bang Chicken Fried Rice

Why You’ll Love This Recipe

I adore how the bold, creamy Bang Bang sauce turns everyday fried rice into something special. The chicken gets crispy, the sauce is sweet‑spicy, and the veggies add freshness. It’s a full-flavored, one-skillet dinner that feels indulgent yet satisfyingly simple.

ingredients

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

• 1½ lbs boneless chicken breasts or thighs, cut into 1″ cubes

• 1 Tbsp vegetable oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp kosher salt and ½ tsp black pepper

• 4 cups cooked and cooled long-grain rice (jasmine works best)

• 2 Tbsp sesame oil, divided

• 4 large eggs, beaten

• 1 cup diced carrots and onion

• ⅓ cup frozen peas

• ¼ cup green onions, plus extra for garnish

• ¼ cup unsalted butter, melted

• 2 Tbsp soy sauce

• 1 tsp lemon juice

• Bang Bang Sauce:

  • ½ cup mayonnaise

  • ½ cup sweet Thai chili sauce

  • 2–3 Tbsp sriracha (to taste)

  • 1 Tbsp lemon juice

directions

1. Season & cook chicken.
   I toss chicken cubes with oil, paprika, garlic powder, salt, and pepper. I air-fry at 400 °F for 11–12 minutes (or pan-fry 6–8 minutes) until golden and 165 °F. I then toss the chicken in half the Bang Bang sauce.

2. Scramble eggs.
   I heat 1 Tbsp sesame oil in a large skillet, scramble eggs over medium-high heat until softly set, then remove and set aside.

3. Sauté veggies.
   I add the remaining sesame oil and sauté carrots, onion, green onions for about 5 minutes until tender; then stir in garlic and cook 1 more minute.

4. Fry the rice.
   I stir in cooled rice, breaking up any clumps, then drizzle melted butter, soy sauce, lemon juice, and add peas. I cook for 2–3 minutes until everything is heated.

5. Combine & serve.
   I fold scrambled eggs back in, top with sauced chicken, drizzle extra Bang Bang sauce, and garnish with green onions.

Servings and timing

• Serves: 4 hearty portions

• Prep time: ~15 minutes

• Cook time: ~25 minutes

• Total time: ~40 minutes

Variations

• Veggie boost: I mix in bell peppers, corn, or broccoli for added crunch.

• Low-carb swap: I use cauliflower rice to lighten it up.

• Mild or spicy: I reduce or increase sriracha depending on how fiery I feel.

• Saucy twist: I sometimes swap half the mayo for Greek yogurt and add honey to the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a skillet with a splash of water or oil to revive its texture—or microwave with a damp paper towel cover.

FAQs

Can I cook chicken on the stovetop instead of an air fryer?

Yes—I pan-fry it over medium-high heat for about 6–8 minutes, turning until golden and cooked through.

Is day-old rice necessary?

I strongly recommend day-old rice: it’s dryer, which prevents sogginess and gives that satisfying texture. Fresh rice needs chilling first.

Can I make my own Bang Bang sauce?

Absolutely! I whisk mayo, sweet Thai chili sauce, sriracha, and lemon juice—it’s quick and tastes better than store-bought.

How spicy is the dish?

It’s mildly spicy, but you can adjust the sriracha to dial the heat up or down.

Can I meal-prep this?

For sure—I prep the chicken, rice, veggies, and sauce ahead, then assemble and quickly stir-fry when ready to eat.

Conclusion

I love how Bang Bang Chicken Fried Rice feels indulgent yet comes together quickly. It’s bold, saucy, and comforting—perfect for busy nights, leftovers, or when I want a dish that feels like takeout without the wait.