Experience a beautiful harmony of textures and flavors with this Bang Bang Chicken with Fried Rice. Crispy, tender chicken pieces are coated in a creamy sweet and spicy sauce, perfectly paired with fragrant fried rice enhanced by eggs and colorful vegetables. It’s a one-pan delight that comes together quickly, making it ideal for busy weeknights or meal prepping ahead.
Every bite delivers a satisfying mix of crunchy, savory, and spicy notes, while the fried rice provides a comforting base packed with nutrients and vibrant tastes. Whether you’re cooking for your family or enjoying an effortless dinner, this dish is sure to impress and satisfy.
- Combines crispy, spicy chicken with savory, vegetable-packed fried rice for a one-pan meal.
- Quick to prepare, perfect for busy families or meal prep without compromising flavor.
- Customizable spice level and protein options to suit your preferences.
Ingredients
- Boneless skinless chicken breasts (~680g): Tender, bite-sized pieces provide a lean source of protein that crisps beautifully when cooked.
- Neutral oil (1 tbsp): Light oil such as vegetable or canola helps evenly coat chicken for crispness without overpowering.
- Paprika (1 tsp): Adds subtle smokiness and vibrant color to the chicken seasoning blend.
- Garlic powder (1 tsp): Imparts savory depth enhancing the chicken’s flavor profile.
- Salt (1 tsp): Balances flavors and intensifies seasonings in the chicken and eggs.
- Black pepper (½ tsp): Provides gentle heat and aromatic notes to the seasoning.
- Bang Bang sauce (~1 cup): Creamy, sweet, and spicy sauce that coats the chicken for its signature flavor punch.
- Sesame oil (2 tbsp, divided): Offers a nutty aroma essential for stir-frying vegetables and eggs in the fried rice.
- Large eggs (4, beaten): Scrambled into soft curds, they add richness and texture to the fried rice.
- Carrots (2, diced): Bring subtle sweetness and crunch to the rice.
- Large white onion (1, diced): Adds mild pungency and sweetness when sautéed.
- Sliced green onions (¼ cup plus extra): Fresh, sharp flavor for cooking and garnish.
- Cooked long-grain white rice (4 cups, chilled): Essential base for fried rice, day-old rice prevents mushiness.
- Unsalted butter (¼ cup, melted): Adds creamy richness and helps bind the fried rice ingredients.
- Lemon juice (1 tsp): Enhances brightness and balances richness in the fried rice.
- Soy sauce (2 tbsp): Provides savory umami depth for the fried rice seasoning.
- Frozen peas (⅓ cup): Add pops of sweetness, color, and nutrition.
Instructions
- Season & Cook the Chicken
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Toss chicken cubes with neutral oil, paprika, garlic powder, salt, and pepper until every piece is well coated. This seasoning mix creates a flavorful crust when cooked. Air frying at 200 °C (400 °F) for 11-12 minutes, flipping once, or skillet-cooking over medium-high heat ensures the chicken crisps perfectly while staying juicy.
- Toss Chicken with Bang Bang Sauce
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Once cooked through, immediately toss the hot chicken with half of the creamy Bang Bang sauce. This coating infuses the chicken with its iconic sweet-spicy flavor that beautifully contrasts with the savory rice base. Keep the chicken warm while preparing the rice.
- Scramble the Eggs
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Heat 1 tablespoon of sesame oil in a large skillet or wok over high heat. Pour in the beaten eggs seasoned with a pinch of salt and gently scramble to soft curds. Removing the eggs promptly preserves their tenderness and prevents overcooking, which adds a rich, velvety texture to the fried rice.
- Sauté the Vegetables
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In the same skillet, add the remaining sesame oil and cook diced carrots, chopped white onion, and sliced green onions. Sautéing for about 5 minutes softens the carrots slightly and makes onions translucent, enhancing sweetness. Adding garlic for another minute releases its aromatic oils that elevate the dish’s flavor depth.
- Cook the Rice
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Add the chilled long-grain rice to the skillet with veggies to break apart any clumps, then stir-fry for 2-3 minutes. Heating the rice thoroughly and allowing it to toast slightly enhances its texture and flavor complexity, preventing sogginess.
- Combine Everything
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Return the scrambled eggs to the skillet and stir in the melted butter, lemon juice, soy sauce, and frozen peas. Mixing all ingredients thoroughly ensures even coating and heat distribution, infusing the fried rice with a rich, balanced savory flavor and vibrant colors.
- Serve
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Divide the fried rice among serving plates or bowls, then top with the Bang Bang chicken. Drizzle any remaining sauce over the top and garnish with extra green onions for freshness and crunch. Serve immediately while hot to enjoy the full range of flavors and textures.
- Day-old or chilled rice is crucial for making fried rice to prevent clumping and achieve the ideal texture.
- Adjust the spice level of the Bang Bang sauce to your preference by adding sriracha for heat or sweet chili sauce for milder sweetness.
- Using air fryer or skillet method for chicken gives you flexibility without sacrificing the crispy texture.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain the chicken’s crispiness and prevent the rice from drying out.
Serving Suggestions
Serve this dish with a simple side of steamed broccoli or a crisp green salad for added freshness. A chilled cucumber or cabbage slaw pairs well to balance the rich Bang Bang sauce.
- For juicier chicken, swap breasts for boneless skinless thighs when cooking.
- Include extra vegetables like bell peppers, snap peas, or broccoli for more nutrients and color variety.
- Use day-old rice stored uncovered in the fridge to dry it out slightly, improving texture.
FAQs
- Can I use chicken thighs instead of breasts?
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Yes, boneless skinless thighs are great for this dish and provide a juicier, more tender result.
- What is Bang Bang sauce made of?
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It typically combines mayonnaise, sweet chili sauce, sriracha, and sometimes honey or sugar, delivering creamy, sweet, and spicy flavors.
- Can I make this recipe vegetarian?
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You can substitute chicken with tofu or tempeh; just adjust cook time and sauce amounts accordingly.
- Why use chilled or day-old rice?
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Freshly cooked rice tends to be too moist and sticky, but chilled rice dries out slightly, helping to achieve a proper fried rice texture.
- How spicy is this dish?
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The spice level depends on your Bang Bang sauce; you can make it milder or hotter by adjusting chili ingredients.
- Can I prepare this in advance?
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Yes, both the chicken and fried rice can be cooked and stored separately for quick reheating later.
Bang Bang Chicken Fried Rice
Equipment
- 1 large skillet or wok
- 1 air fryer optional, for cooking chicken
- 1 mixing bowl
Ingredients
- 1½ lb boneless skinless chicken breasts cut into bite-size cubes
- 1 tablespoon neutral oil vegetable or canola
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup Bang Bang sauce creamy sweet-spicy sauce
- 2 tablespoons sesame oil divided
- 4 large eggs beaten
- ½ teaspoon salt for eggs
- 2 carrots diced
- 1 large white onion diced
- ¼ cup sliced green onions plus extra for garnish
- 4 cups cooked long-grain white rice preferably chilled or day-old
- ¼ cup unsalted butter melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
Instructions
- Toss chicken cubes in a bowl with oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Cook the chicken until golden and fully cooked using an air fryer at 400°F for 11–12 minutes, flipping halfway, or skillet over medium-high heat.
- Toss the cooked chicken with half of the Bang Bang sauce. Set aside and keep warm.
- Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Pour in beaten eggs seasoned with salt and gently scramble until soft curds form. Remove eggs and set aside.
- Add remaining sesame oil to skillet. Sauté carrots, diced onion, and sliced green onions for about 5 minutes until softened and translucent.
- Add minced garlic and cook for one more minute.
- Add chilled rice to the skillet with vegetables. Break up clumps and stir-fry for 2–3 minutes until heated through and slightly toasted.
- Return scrambled eggs to skillet. Add melted butter, lemon juice, soy sauce, and frozen peas. Stir well to combine and heat through.
- Divide fried rice onto serving plates or bowls. Top with Bang Bang chicken and drizzle remaining sauce over the top. Garnish with extra green onions and serve hot.
Notes
- Use day-old rice for better texture in fried rice.
- Adjust Bang Bang sauce heat to taste by adding more chili or sweet chili.
- Swap chicken breasts for thighs for juicier meat.
- Add bell peppers or broccoli for extra veggies.
