Description
This Bang Bang Chicken Fried Rice is a one-pan, 30-minute meal that blends crispy chicken, stir-fried rice, and a creamy sweet-and-spicy bang bang sauce. Packed with vegetables, scrambled eggs, and bold flavors, it’s the perfect fusion recipe for busy weeknights, takeout cravings, or meal prep.
Ingredients
Scale
For the chicken:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp cornstarch or all-purpose flour
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- 1–2 tbsp oil (for frying)
- For the rice:
- 3 cups cooked white rice (preferably day-old)
- 2 eggs, beaten
- ½ cup frozen peas
- ½ cup diced carrots
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil (optional)
- Optional: 2 strips turkey bacon, cooked & crumbled
- For the Bang Bang sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tsp rice vinegar or lemon juice
Instructions
- Coat the Chicken: In a bowl, toss chicken pieces with cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.
- Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Fry the chicken until golden and fully cooked (about 6–8 minutes). Remove and set aside.
- Scramble the Eggs: In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
- Sauté Veggies: Add peas and carrots to the pan. Cook for 2–3 minutes until softened. Then add the cold rice, breaking it up with a spatula. Stir-fry everything together.
- Add Flavors: Add soy sauce and sesame oil. Stir well. Return the eggs and chicken to the pan and toss until everything is evenly combined and heated through.
- Make the Bang Bang Sauce: In a small bowl, mix mayo, sweet chili sauce, sriracha, honey, and lemon juice until smooth. Adjust heat level to taste.
- Drizzle & Garnish: Drizzle Bang Bang sauce generously over the fried rice. Garnish with chopped green onions and crumbled turkey bacon if using. Serve hot!
Notes
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Always use day-old rice for the best texture
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Adjust the spice by modifying the sriracha in the sauce
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Double the sauce for an extra creamy version
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Swap proteins or use tofu for a vegetarian option
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Store sauce separately for fresher reheating
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Finish with green onions or crispy toppings for added crunch
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Great for weeknight dinners, leftovers, or meal prep lunches