Easy Bang Bang Chicken Fried Rice

Name: Bang Bang Chicken Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 tsp fresh ginger (peeled and finely chopped); 1 ¼ tsp red pepper flakes (adjust to preferred heat); 1 cup frozen peas and carrots (kept frozen until cooking); 2 ½ tsp sesame oil (toasted variety for deeper flavor); 5 tbsp soy sauce (low-sodium recommended); 3 large eggs (beaten lightly before adding); ¾ cup mayonnaise (full-fat for creamy consistency); 2 ½ tbsp garlic chili paste (adds heat and depth); 2 ½ tbsp spicy honey (balances heat with sweetness); 2 ½ tbsp sriracha (use more or less to taste); 1 ¼ tsp salt (fine sea salt preferred); 1 ¼ tsp 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 tsp salt (seasoning the chicken); ¾ tsp 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)

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.

Bang bang chicken fried rice topped with crispy chicken, creamy sauce, peas, and green onions.

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.

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.

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.

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.

Homemade bang bang chicken fried rice with crispy chicken, peas, eggs, and creamy spicy sauce.

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.