Name: Bang Bang Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 chicken breasts, cut into bite-sized pieces; 2 tablespoons cornstarch; Salt and pepper, to taste; 2 tablespoons oil for frying; 3 cups day-old cooked white rice; 3 cloves garlic, minced; 3 green onions, chopped (plus extra for garnish); 1 cup frozen mixed vegetables (peas and carrots); 2 eggs; 1/3 cup mayonnaise; 1/4 cup sweet chili sauce; 1-2 tablespoons sriracha or hot sauce (to taste); 1 tablespoon rice vinegar

This Bang Bang Chicken Fried Rice is a mouthwatering twist on traditional fried rice, combining crispy chicken, fluffy rice, and a creamy, spicy-sweet Bang Bang sauce. It’s a quick and satisfying one-pan meal that packs bold flavors in every bite.

Why You’ll Love This Recipe

I love how this dish transforms ordinary ingredients into something extraordinary. The Bang Bang sauce gives it that crave-worthy balance of spicy, tangy, and sweet. It’s perfect for a weeknight dinner, meal prep, or even a flavorful lunch. I find it incredibly satisfying, and the best part—it’s all done in one pan, making cleanup a breeze.

Ingredients

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

chicken breast, cut into bite-sized pieces
cornstarch
salt and pepper
oil for frying
day-old cooked white rice
garlic, minced
green onions, chopped
frozen mixed vegetables (like peas and carrots)
eggs
mayonnaise
sweet chili sauce
sriracha or hot sauce
rice vinegar

Directions

I coat the chicken pieces in cornstarch, salt, and pepper, then pan-fry them until golden and crispy.
In the same pan, I sauté the garlic and green onions, then add the frozen veggies until heated through.
I push the vegetables to the side and scramble the eggs in the same pan, combining them with the veggies once cooked.
I stir in the rice, breaking up any clumps, and mix everything well.
For the sauce, I whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
I toss the crispy chicken back into the rice, pour the Bang Bang sauce over, and stir until everything is evenly coated and hot.
I garnish with more green onions before serving.

Servings and timing

This recipe makes about 4 servings. I usually have it ready in 30 minutes total—15 minutes for prep and another 15 minutes for cooking.

Variations

Sometimes I switch the chicken for shrimp or tofu for a different protein. I also like using brown rice or cauliflower rice for a healthier version. Adding pineapple chunks or chopped peanuts gives a fun twist, too.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I just warm it in a skillet over medium heat or pop it in the microwave until hot. I add a splash of water if it feels a bit dry.

FAQs

How spicy is Bang Bang Chicken Fried Rice?

It’s moderately spicy, but I adjust the heat by changing the amount of sriracha I use. For a milder dish, I reduce it or skip it altogether.

Can I make this dish ahead of time?

Yes, I often prep everything the night before—cook the rice, chop the ingredients, and mix the sauce—then assemble it all in just minutes.

What’s the best rice to use?

I always go for day-old white rice because it’s drier and gives a better texture. Fresh rice tends to be too moist and sticky.

Can I freeze Bang Bang Chicken Fried Rice?

I don’t recommend freezing it because the mayo-based sauce can separate when thawed, but the rice and chicken alone can freeze well.

What can I use instead of mayonnaise?

I’ve tried Greek yogurt or sour cream as a substitute, though the flavor changes a bit. They still work well with the chili and vinegar.

Conclusion

Bang Bang Chicken Fried Rice is one of those dishes I keep coming back to. It’s simple, packed with flavor, and endlessly customizable. Whether I need a quick dinner or a satisfying lunch, this recipe always delivers.