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Crispy Bang Bang Chicken Fried Rice in a wok with rice, creamy sauce, vegetables, and chopped green onions.

Bang Bang Chicken Fried Rice

This Bang Bang Chicken Fried Rice combines crispy chicken, spicy-sweet Bang Bang sauce, and classic fried rice for a flavor-packed, easy weeknight meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Bang Bang Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp honey
Fried Rice
  • 2 cups cooked rice preferably cold, day-old rice
  • 1 lb boneless chicken breast cut into bite-size pieces
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil divided
  • 2 eggs lightly beaten
  • 1 cup mixed vegetables peas, carrots, corn blend
  • 2 green onions chopped, for garnish
  • 1 tbsp soy sauce to taste
  • salt and pepper to taste

Equipment

  • Wok or Large Skillet
  • Mixing bowls
  • Spatula

Method
 

  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make the Bang Bang sauce. Set aside.
  2. Toss the chicken pieces in cornstarch, salt, and pepper until evenly coated.
  3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken and cook until crispy and golden brown, about 5–7 minutes. Remove and set aside.
  4. In the same skillet, add the remaining oil. Scramble the eggs until just set, then add the mixed vegetables and cook for 2–3 minutes.
  5. Add cooked rice and soy sauce. Stir-fry for 2–3 minutes until heated through and evenly mixed.
  6. Return the cooked chicken to the pan and pour in the Bang Bang sauce. Toss everything together until well coated and heated through.
  7. Garnish with chopped green onions and an extra drizzle of sauce before serving.

Notes

Use cold, day-old rice for the best texture. You can substitute shrimp or tofu for the chicken. Adjust the spice level by changing the amount of sriracha.