Bang Bang Chicken Fried Rice

Discover the Ultimate Bang Bang Chicken Fried Rice

Bang Bang Chicken Fried Rice is a flavorful, vibrant dish that perfectly balances spicy, sweet, and savory notes. The crispy golden chicken thighs coated in cornstarch provide a satisfying texture that complements the fluffy, aromatic fried rice. Enhanced with a creamy, tangy bang bang sauce, every bite offers an exciting burst of flavor and aroma that draws you back for more. This recipe is perfect for anyone seeking a quick, uplifting meal that’s as delicious as it is comforting.

Prep Time, Cook Time, Total Time, and Servings

Preparation for this recipe takes about 15 minutes, while cooking requires roughly 20 minutes, bringing the total time to just 35 minutes. This quantity yields 4 hearty servings, ideal for sharing with family or for enjoying leftovers the next day.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into strips
• 2 tbsp cornstarch
• Salt and freshly ground black pepper, to taste
• 1 tbsp neutral oil (such as vegetable or canola oil)
• 1/4 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha sauce
• 1 tsp honey
• 3 cups cooked cold rice (preferably day-old Jasmine or long grain rice)
• 2 tbsp sesame oil, divided
• 4 large eggs, beaten
• 1/2 tsp kosher salt
• 1 cup frozen peas and carrots mix
• 3 green onions, sliced thinly
• 2 tbsp soy sauce (use low sodium if preferred)
• 1 tsp garlic, minced

Step-by-Step Instructions

1. Toss the Chicken: In a medium-size bowl, combine the chicken strips with cornstarch, salt, and pepper. Toss thoroughly to coat each piece evenly. This ensures a crispy exterior once cooked.
2. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken to the pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Adjust the sriracha amount if you desire more or less heat.
4. Scramble the Eggs: Using the same skillet, add 1 tablespoon of sesame oil. Pour in the beaten eggs, season with 1/2 teaspoon kosher salt, and scramble gently until just set. Push the eggs to the side of the skillet to make room for rice cooking.
5. Cook the Rice and Vegetables: Add the remaining 1 tablespoon sesame oil to the skillet along with the cold cooked rice. Stir-fry the rice for 2-3 minutes, breaking up any clumps. Then add frozen peas and carrots, soy sauce, and minced garlic. Stir-fry everything together for an additional 2-3 minutes, ensuring the rice is heated through and flavors meld.
6. Combine Chicken and Sauce: Return the cooked chicken strips to the skillet. Drizzle the bang bang sauce over the rice and chicken mixture. Toss everything thoroughly to combine all the flavors and coat the ingredients evenly with the sauce.
7. Finish and Serve: Garnish with sliced green onions for freshness and a mild onion crunch. Serve hot and enjoy your delicious Bang Bang Chicken Fried Rice!

Pro Tips for Perfect Bang Bang Chicken Fried Rice

• Use Day-Old Rice: Cold, leftover rice works best because it’s drier and less sticky, resulting in better texture when fried.
• Cut Chicken Evenly: Slice chicken thighs into uniform strips to ensure even cooking.
• Don’t Overcrowd the Pan: Cook chicken in batches if necessary to maintain a crispy, golden exterior instead of steaming.
• Adjust Spice Level: Modify the sriracha in the bang bang sauce according to your heat preference for a milder or spicier touch.
• Use a Hot Pan: Make sure your skillet or wok is hot before adding ingredients. This helps to achieve excellent stir-fry sear and aroma.

Variations and Substitutions

• Protein Alternatives: Substitute chicken thighs with boneless chicken breasts, firm tofu, shrimp, or halal beef strips for variety.
• Vegetable Boost: Add bell peppers, broccoli florets, or snap peas to increase fiber and nutrients.
• Healthier Swaps: Use low-fat mayonnaise or Greek yogurt instead of regular mayo to reduce calories in the bang bang sauce.
• Gluten-Free Option: Use tamari or gluten-free soy sauce to accommodate gluten-sensitive diets.
• Rice Variation: Try brown rice or cauliflower rice for added fiber or a lower-carb alternative.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the fried rice in a skillet over medium heat, stirring occasionally to avoid sticking. If the rice feels dry, add a splash of water or soy sauce during reheating. Avoid microwaving if possible to maintain a better texture, but microwave reheating is okay in a pinch—use short intervals and stir frequently.

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. Just be careful not to overcook as breast meat cooks faster and can dry out. Adjust cooking time accordingly.

Is this recipe spicy?

The spiciness comes from sriracha in the bang bang sauce. You can reduce or omit sriracha for a milder dish or increase it for more heat.

Can I make this recipe vegetarian?

Absolutely! Replace chicken with firm tofu or tempeh and use vegetarian-friendly soy sauce. The fried rice will be just as delicious.

What’s the best type of rice to use?

Day-old cooked Jasmine or long grain rice is ideal because it’s drier and less sticky, which helps achieve perfect fried rice texture.

How long will leftovers stay fresh?

Store leftovers in the refrigerator and consume within 3 days for the best quality and safety.

Nutrition Estimate per Serving

Each serving of Bang Bang Chicken Fried Rice provides approximately 520 calories, 38 grams of protein, 56 grams of carbohydrates, and 16 grams of fat. This meal offers a balanced combination of macronutrients, making it both satisfying and energizing.

Print Recipe

Bang Bang Chicken Fried Rice

A vibrant, spicy-sweet fried rice with crispy chicken thighs, fluffy rice, and a tangy bang bang sauce. Quick to make in 35 minutes, this halal-friendly dish delivers bold flavors and comforting textures perfect for family meals.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Dishes

Cuisine: Asian Fusion

Servings: 4 servings

Calories: 520kcal

Author: Samantha Jones

Ingredients

• 1.5 lbs boneless chicken thighs, cut into strips
• 2 tbsp cornstarch
• Salt and freshly ground black pepper, to taste
• 1 tbsp neutral oil (such as vegetable or canola oil)
• 1/4 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha sauce
• 1 tsp honey
• 3 cups cooked cold rice (preferably day-old Jasmine or long grain rice)
• 2 tbsp sesame oil, divided
• 4 large eggs, beaten
• 1/2 tsp kosher salt
• 1 cup frozen peas and carrots mix
• 3 green onions, sliced thinly
• 2 tbsp soy sauce (use low sodium if preferred)
• 1 tsp garlic, minced

Instructions

• Toss the Chicken: In a bowl, combine chicken strips with cornstarch, salt, and pepper. Coat evenly.
• Cook the Chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken 5-7 minutes until golden. Set aside.
• Prepare the Bang Bang Sauce: Whisk mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl.
• Scramble the Eggs: Heat 1 tbsp sesame oil in the skillet. Scramble eggs with 1/2 tsp salt. Push eggs to one side.
• Cook the Rice and Vegetables: Add remaining sesame oil, rice, peas, carrots, soy sauce, and garlic. Stir-fry 4-6 minutes until heated through.
• Combine: Return chicken and eggs to the skillet. Toss with sauce and green onions. Serve warm.

Notes

Use day-old rice for better texture
Adjust sriracha for your spice preference
Store leftovers in airtight containers for up to 3 days