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Bang Bang Chicken Fried Rice is the kind of meal that disappears in no time at our table thanks to the punchy sweet heat of bang bang sauce and that golden crisp chicken tucked into every bite of buttery fried rice. This is weeknight comfort food with color and bold flavor that feels like takeout but is fully homemade.
I first made this when my husband begged for a restaurant favorite and now it is our most-requested Friday dinner after long weeks. The little drizzle of extra sauce on top just seals the deal every time.
Ingredients
- Boneless skinless chicken breast: Choose fresh plump pieces for tenderness and easy cutting
- Paprika: For beautiful color with a mild smoky bite look for vibrant red spice
- Garlic powder and fresh garlic: Layered flavor that perfumes both the chicken and rice
- Kosher salt and black pepper: Season every layer for the best depth
- Vegetable oil: Neutral and perfect for getting the chicken crisp
- Bang bang sauce: Usually a blend of creamy mayo hot sauce and a little sweetness it is the star so use your favorite or homemade
- Long grain white rice: Use rice that has cooled and dried out so the grains stay perfectly separated
- Large eggs: These add protein and create soft fluffy texture pockets in the rice
- Carrots and onion: Always pick firm heavy carrots and a fresh white onion for sweetness
- Green onions: Lively sharp flavor and a fresh finishing touch
- Unsalted butter: Melted through the rice for restaurant richness
- Lemon juice: A splash wakes up every flavor in the pan
- Soy sauce: Gives the classic umami element to bind everything together
- Frozen peas: Sweetness and color that need only a few minutes to rewarm
Step-by-Step Instructions
- Prep and Season the Chicken:
- Toss chicken chunks with oil paprika garlic powder salt and pepper in a bowl until everything is fully coated. This step means every bite of chicken is flavorful and will crisp up nicely.
- Cook the Chicken:
- If using an air fryer preheat it to the proper temperature and cook the chicken in a single layer flipping halfway. Make sure the internal temperature reaches safe doneness for juicy chicken with golden edges. Tent with foil and keep warm while finishing the rice.
- Scramble the Eggs:
- In a large hot skillet add some sesame oil then eggs sprinkled with salt. Gently scramble just until soft curds form and remove from the pan to avoid overcooking. Soft eggs are what make fried rice so much better.
- Sauté the Vegetables:
- Add more sesame oil to the pan and toss in diced carrots white onion and green onions. Stir and cook until the carrots are just tender but still have color and bite. Add minced garlic and stir until fragrant.
- Fry the Rice:
- Turn up the heat and add in your cooled rice. Break up any clumps with your spatula and stir fry until the rice is piping hot and just beginning to get a touch golden at the edges. This stops it from clumping and absorbs all the vegetable flavor.
- Combine Everything:
- Return the eggs to the skillet along with melted butter lemon juice soy sauce and frozen peas. Stir for another few minutes so the butter envelopes every grain and the peas are just heated through.
- Sauce and Serve:
- Toss your warm cooked chicken in half the bang bang sauce right before serving so the coating stays creamy. Pile it on top of the fried rice then drizzle more bang bang sauce and scatter sliced green onions across the top for a beautiful finish.
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Bang bang sauce truly is the highlight for me. It is creamy spicy and that sweet tingle on your tongue makes the whole kitchen smell incredible. The first time I made this my kids scraped their bowls clean which almost never happens with anything spicy. It has been a monthly staple ever since.
Storage Tips
Bang Bang Chicken Fried Rice saves well in an airtight container for up to three days in the fridge. The sauce on the chicken will soften as it sits. For best texture reheat on a hot skillet instead of the microwave tossing everything to steam off any extra moisture. I sometimes save a little fresh green onion to scatter on top after reheating for a hit of crunch.
Ingredient Substitutions
If you are out of chicken breast try boneless thighs for extra juiciness. Jasmine or even brown rice can stand in if you do not have long-grain rice. Use whatever vegetables your fridge holds red bell pepper or broccoli florets are fantastic. If sesame oil is not on hand a touch more butter does the trick.
Serving Suggestions
This dish stands alone but I love it alongside a quick cucumber salad with rice vinegar or some simple steamed edamame. The bang bang chicken itself is tasty on salads or tucked into lettuce wraps if you have leftovers. For a crowd you can double the recipe and serve it family style letting everyone drizzle extra sauce as they like.
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Cultural Touches
Bang bang sauce has roots in classic Sichuan cooking but the creamy version here is an American twist that sprang up in restaurants. Marrying it with fried rice makes this dish a true fusion favorite. It is easy to see why the bold flavors and color make it a beloved takeout classic remixed at home.
Recipe FAQs
- → What is bang bang sauce made of?
Bang bang sauce typically features mayonnaise, sweet chili sauce, and a touch of hot sauce or sriracha, creating a creamy, spicy, and sweet flavor.
- → Can I use leftover rice for this dish?
Yes, using rice that has been cooked and cooled helps achieve the best texture, preventing the fried rice from becoming mushy.
- → How do I keep the chicken crispy?
Cook the chicken in an air fryer or skillet until golden, then toss with sauce just before serving to retain its crispiness.
- → Which vegetables work best in fried rice?
Carrots, onions, peas, and green onions provide crunch and sweetness, but you can substitute bell peppers, corn, or other favorites.
- → Is this dish spicy?
The dish has a moderate kick from the bang bang sauce, but the heat level can be adjusted by altering the sauce or omitting extra drizzle.