Bang Bang Chicken Fried Rice

Bang Bang Chicken Fried Rice is everything I crave in an easy weeknight meal vibrant veggies crisp chicken and luscious sweet-spicy sauce all layered over fluffy rice. I first tried merging fried rice with bang bang chicken after a busy day and suddenly it became my favorite way to get dinner on the table fast but never boring.

I first made this when my husband requested something both cozy and a bit spicy and now it is the most requested comfort meal on rainy days at our house.

Ingredients

• Boneless skinless chicken breasts: the base for tender protein bite size for faster even cooking
• Vegetable oil: coats the chicken for even browning pick a neutral high smoke point oil
• Paprika: adds warmth and color smoked paprika is great if you have it
• Garlic powder: boosts savory notes and pairs beautifully with the sauce
• Kosher salt: draws out flavor in chicken and veggies
• Black pepper: brings gentle heat
• Bang Bang sauce: sweet spicy creamy backbone of the dish use a good quality or make your own for more control
• Sesame oil: infuses fried rice with nutty aroma and authentic flavor use toasted for richer taste
• Large eggs: provide protein and give fried rice that classic fluffy texture look for bright yellow yolks
• Carrots and white onion: key veggies for crunch and savory base choose carrots that are firm and onions free of soft spots
• Green onions: add sharpness and color save some to sprinkle on top at the end
• Garlic: fresh minced gives sharp flavor edge
• Long grain white rice: day old and chilled for best results prevents mushy texture
• Unsalted butter: melts into rice for richness
• Lemon juice: brightens and balances the sauce
• Soy sauce: classic salty depth use low sodium if you want more control
• Frozen peas: for bright sweet pop

Choose fresh veggies and day-old rice—these details raise the dish to restaurant quality.

Step-by-Step Instructions

Prep and Season the Chicken:

Toss chicken cubes in oil paprika garlic powder salt and pepper until every piece is well coated this sets the stage for flavorful crispy bites

Cook the Chicken:

Air fry cubes in a single layer at four hundred degrees until golden and cooked through about twelve minutes flipping halfway this locks in juiciness and caramelizes edges or use a skillet for similar results

Scramble the Eggs:

Heat sesame oil over high and pour in the beaten eggs gently scramble them seasoned with a dash of salt until just set into soft curds remove and reserve do not overcook for the creamiest texture

Sauté the Veggies:

Reduce skillet heat and add more sesame oil sauté carrots onion and green onions for five minutes until the carrots become tender and onion translucent stir in garlic during the final minute to avoid burning

Fry the Rice:

Add cold rice to skillet break apart clumps and stir with veggies cook a few minutes until everything is heated and rice starts to get a little crispy bottom

Combine and Season:

Add scrambled eggs melted butter lemon juice soy sauce and peas blend everything together stirring to ensure every grain of rice is slicked and evenly mixed finish until peas are just tender and rice is piping hot

Sauce the Chicken and Serve:

Toss cooked chicken with bang bang sauce and spoon over the fried rice drizzle with extra sauce if you like and finish with fresh green onion for color and zip

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This homemade Bang Bang sauce brings a sweet creamy spiciness that I always associate with family movie nights when my kids kept sneaking tastes of the sauce before dinner hit the table.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Fried rice reheats beautifully in a hot skillet with a splash of water to loosen it. For longer storage keep chicken and rice separate in portions and freeze for up to one month.

Ingredient Substitutions

You can use boneless chicken thighs for richer flavor or swap in tofu for a meatless version. Brown rice works in place of white for extra fiber. Try red bell pepper or snap peas if you want more veggies. Sriracha or chili garlic sauce can bump up the spice in the sauce.

Serving Suggestions

Serve with extra bang bang sauce and lime wedges on the side for a fresh finish. Cucumber slices or an Asian slaw pair well for crunch and extra color. Leftovers stuff beautifully into a lunchbox and make a satisfying midday meal.

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Cultural and Historical Context

Bang Bang chicken started as a classic Szechuan street food where poached chicken is drizzled with a spicy nutty sauce. This Americanized version swaps for creamy mayo based sauce and crunchy fried texture channeling both Asian flavors and takeout fried rice magic.

Recipe FAQs

→ What is Bang Bang sauce made of?

Bang Bang sauce is typically a sweet and spicy mayo-based sauce with chili sauce, honey, and a splash of vinegar for tang.

→ Can I use freshly cooked rice?

For best texture, use day-old, cooled rice to prevent mushiness. Freshly cooked rice tends to clump and can get overly soft.

→ Is this dish very spicy?

The spice level is mild to moderate, depending on the Bang Bang sauce. You can adjust the heat by using more or less chili sauce.

→ What vegetables work well in this fried rice?

Carrots, onions, peas, and scallions add color and flavor, but you can add bell peppers, snap peas, or corn as you like.

→ How can I cook the chicken if I don’t have an air fryer?

The chicken can be pan-fried in a skillet over medium-high heat for 6-8 minutes, turning often until golden and cooked through.

→ Can I make this dish ahead of time?

The fried rice keeps well and can be reheated, but sauce the chicken just before serving to maintain its crispiness.