Imagine the iconic, creamy, and slightly spicy flavor of Bang Bang Sauce, but transformed into a complete, satisfying meal. That’s the magic of this Bang Bang Chicken Fried Rice. It takes the comforting, familiar base of classic fried rice and elevates it with a sauce that’s so addictive, you’ll want to put it on everything.
This recipe is the perfect solution for a busy weeknight when you’re craving something with restaurant-level flavor but only have minimal time and energy. It’s a brilliant way to use up leftover rice and transforms simple ingredients into a vibrant, colorful, and utterly delicious dish that the whole family will love.
Get ready to make a fried rice that is anything but ordinary.
Why You’ll Be Obsessed with This Recipe
The Sauce is Everything: The signature Bang Bang sauce—a perfect balance of creamy, sweet, and spicy—coats every grain of rice and piece of chicken.
Incredibly Quick & Easy: Ready in under 30 minutes, making it faster than takeout.
Meal-Prep Friendly: This dish reheats beautifully for lunch the next day.
Customizable Heat: Easily adjust the spice level to suit your taste, from mild to fiery.
Gathering Your Ingredients (Serves 4)
For the Bang Bang Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
2 tablespoons Sriracha or Sambal Oelek (adjust to your spice preference)
1 tablespoon honey
1 teaspoon soy sauce
For the Fried Rice:
3 cups cooked white rice, preferably day-old and chilled
1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
2 tablespoons vegetable or avocado oil, divided
2 large eggs, lightly beaten
3 cloves garlic, minced
1 cup frozen peas and carrots, thawed
½ cup corn kernels (canned or frozen)
3 green onions, thinly sliced (white and green parts separated)
1 tablespoon soy sauce
1 teaspoon sesame oil
For Garnish:
Extra green onions
Toasted sesame seeds
A extra drizzle of Sriracha
The Simple Step-by-Step Method
Step 1: Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and soy sauce until smooth.
Set aside. (This can be done days in advance and stored in the fridge).
Step 2: Cook the Chicken
Pat the chicken pieces dry and season lightly with salt and pepper.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown.
Remove the chicken from the skillet and set aside.
Step 3: Scramble the Eggs & Sauté Aromatics
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same skillet.
Pour in the beaten eggs and scramble them until just set. Break them up into small pieces with your spatula and push them to one side of the skillet.
Add the minced garlic and the white parts of the green onions to the empty side of the skillet. Sauté for 30-60 seconds until fragrant.
Step 4: Combine and Fry
Increase the heat back to medium-high. Add the thawed peas, carrots, and corn to the skillet. Stir-fry for 1-2 minutes until heated through.
Add the chilled, cooked rice to the skillet, breaking up any large clumps with your spatula.
Pour the soy sauce and sesame oil over the rice. Stir-fry for 2-3 minutes, allowing the rice to get slightly crispy in spots.
Step 5: The Grand Finale
Return the cooked chicken to the skillet.
Pour the prepared Bang Bang sauce over everything.
Add the green parts of the green onions.
Toss everything together vigorously until the rice, chicken, and vegetables are evenly and gloriously coated in the sauce. Heat through for another minute.
Step 6: Serve Immediately!
Garnish with extra sliced green onions, a sprinkle of toasted sesame seeds, and an extra drizzle of Sriracha if desired.
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