Name: Bang Bang Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 1½ lbs boneless skinless chicken breasts, cut into 1″ cubes; 1 tbsp vegetable oil; 1 tsp paprika; 1 tsp garlic powder; 1½ tsp kosher salt; ½ tsp black pepper; 1 cup bang bang sauce, divided; 2 tbsp sesame oil, divided; 4 large eggs, beaten; ½ tsp kosher salt; 2 large carrots, diced; 1 large white onion, diced; ¼ cup green onions, diced, plus extra for garnish; 1 tsp garlic, minced; 4 cups long-grain white rice, cooked and cooled; ¼ cup unsalted butter, melted; 1 tsp lemon juice, fresh; 2 tbsp soy sauce; ⅓ cup frozen peas

I bring together crispy, sweet‑and‑spicy bang bang chicken and vibrant fried rice with vegetables and scrambled eggs for a comforting, flavorful one‑dish meal. Bang Bang Chicken Fried Rice

Why You’ll Love This Recipe

I love how this recipe combines two favorites—crispy chicken and fried rice—into one satisfying meal. It comes together in about 45 minutes, perfect for a weeknight dinner, and makes great leftovers for meal prep. The bold bang bang sauce takes familiar fried rice to a whole new level.

ingredients

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

Meat
• 1½ lbs boneless skinless chicken breasts, cut into 1″ cubes
• 1 tbsp vegetable oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 cup bang bang sauce, divided

Fried rice
• 2 tbsp sesame oil, divided
• 4 large eggs, beaten
• ½ tsp kosher salt
• 2 large carrots, diced
• 1 large white onion, diced
• ¼ cup green onions, diced, plus extra for garnish
• 1 tsp garlic, minced
• 4 cups long‑grain white rice, cooked and cooled
• ¼ cup unsalted butter, melted
• 1 tsp lemon juice, fresh
• 2 tbsp soy sauce
• ⅓ cup frozen peas

(All quantities adapted from the LiLi Cooks version: makes ~6 servings in about 45 minutes)

directions

Prepare the chicken: In a bowl, toss chicken cubes with oil, paprika, garlic powder, salt, and pepper.
Cook the chicken: Air‑fry at 400 °F for 11–12 minutes, flipping halfway, until golden and 165 °F inside. Keep warm.
Scramble eggs: Heat 1 tbsp sesame oil in a large skillet over high heat. Scramble eggs with salt until just set. Remove and set aside.
Cook vegetables: Lower heat to medium-high, add remaining oil, carrots, onion, green onions. Cook ~5 minutes until softened. Add garlic and cook 1 minute.
Fry rice: Add cooled rice and stir, letting it crisp up lightly for 2–3 minutes.
Combine: Return eggs to the pan with butter, lemon juice, soy sauce, and peas. Stir until everything’s hot and coated.
Sauce chicken: Toss chicken with ½ cup bang bang sauce.
Serve: Plate rice, top with sauced chicken, drizzle more sauce if desired, and sprinkle with green onions.

Servings and timing

• Makes about 6 servings⠀• Prep time: ~15 minutes⠀• Cook time: ~30 minutes⠀• Total time: ~45 minutes

If you don’t have an air fryer, I cook the chicken in a skillet over medium‑high heat for 6–8 minutes until browned and done, then toss it in the sauce.

Variations

• Chicken swap: Use boneless chicken thighs for juicier results.
• Rice alternatives: Try cauliflower rice (low‑carb) or brown rice.
• Veggie add‑ins: Bell peppers, corn, or snap peas add color and crunch.
• Protein twist: Shrimp cooks faster and makes this even quicker.
• Spice boost: Add diced jalapeños or more sriracha to the sauce.

storage/reheating

I store cooled fried rice and chicken separately in airtight containers for up to 4 days in the fridge. To reheat, I toss them together in a skillet over medium heat (or microwave with a damp paper towel) until warmed through, adding a splash of soy sauce or water if dry. For freezing, I portion the rice and chicken in freezer‑safe bags for up to 3 months, then thaw overnight before reheating.

FAQs

### What’s bang bang sauce made of?

Bang bang sauce is a creamy, sweet‑and‑spicy combo—typically mayo, sweet chili sauce, and sriracha. I use store‑bought, but a homemade mix works well too.

### Can I use freshly cooked rice?

I always prefer day‑old rice because it’s drier and crisps up better. If I only have fresh rice, I spread it on a tray, cool it in the fridge for 30–60 minutes first.

### Can I use leftover or rotisserie chicken?

Yes! I skip cooking chicken fresh and toss pre‑cooked chicken in sauce. It won’t be crispy, but it’s fast and flavorful.

### How spicy is this dish?

The heat depends on the bang bang sauce. I find it mildly spicy, but I can dial it up or down by adjusting the sauce amount.

### Can I freeze leftovers?

Absolutely. I freeze portions of fried rice and chicken separately in airtight containers or bags for up to 3 months. I thaw overnight before reheating.

Conclusion

I adore this Bang Bang Chicken Fried Rice—it’s a flavor-packed one-pan meal that feels special but cooks up quickly. Whether for a family dinner or meal prep, the crispy, saucy chicken and savory fried rice come together perfectly. I’m always excited when I find leftovers in the fridge!