This Bang Bang Chicken Fried Rice combines crispy, seasoned chicken tossed in a sweet and spicy sauce with flavorful fried rice, scrambled eggs, and vegetables. It's a satisfying dish that's perfect for weeknight dinners or meal prep.

Why You’ll Love This Recipe

I love how this dish brings together the comfort of fried rice with the bold flavors of Bang Bang sauce. The crispy chicken adds texture, while the sauce provides a sweet and spicy kick. It's quick to prepare and uses ingredients I often have on hand, making it a go-to for busy nights.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup Bang Bang sauce, divided
2 tablespoons sesame oil, divided
4 large eggs, beaten
½ teaspoon kosher salt
2 large carrots, diced
1 large white onion, diced
¼ cup green onions, diced, plus more for garnish
1 teaspoon garlic, minced
4 cups long-grain white rice, cooked and cooled
¼ cup unsalted butter, melted
1 teaspoon lemon juice
2 tablespoons soy sauce
⅓ cup frozen peas

Directions

In a large bowl, I toss the chicken pieces with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated.
I preheat my air fryer to 400°F and place the chicken in a single layer in the basket. I cook it for 11–12 minutes, flipping halfway through, until golden and cooked through. Alternatively, I cook the chicken in a skillet over medium-high heat for 6–8 minutes, turning occasionally.
In a large skillet over high heat, I add 1 tablespoon of sesame oil. Once hot, I pour in the beaten eggs, sprinkle with salt, and scramble gently until just set. I transfer the eggs to a plate and set aside.
I reduce the heat to medium-high, add the remaining sesame oil, carrots, onion, and green onions to the skillet, and cook for about 5 minutes until the carrots are tender. I stir in the minced garlic and cook for 1 more minute.
I add the cooled rice to the skillet, breaking up any clumps, and stir into the vegetables. I let it cook for 2–3 minutes, stirring occasionally, until heated through.
I add the scrambled eggs, melted butter, lemon juice, soy sauce, and peas to the skillet. I stir well and cook for another 2–3 minutes until everything is hot and evenly combined.
Just before serving, I toss the cooked chicken with ½ cup of Bang Bang sauce. I top the fried rice with the sauced chicken and drizzle with the remaining sauce. I garnish with extra green onions.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Protein Swap: I sometimes use shrimp or tofu instead of chicken for a different take.
Vegetable Add-ins: I like adding bell peppers, snap peas, or corn for extra color and crunch.
Grain Alternatives: For a healthier option, I use brown rice or cauliflower rice.
Spice Level: I adjust the amount of sriracha in the Bang Bang sauce to make it milder or spicier.

Storage/Reheating

I let the Bang Bang Chicken Fried Rice cool, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, I use a skillet with a little oil or the microwave with a damp paper towel until hot. If needed, I add a splash of soy sauce or water. I also freeze the cooled fried rice in an airtight container or freezer bag for up to 3 months. I thaw it in the refrigerator overnight, then reheat in a pan or microwave.

FAQs

What is Bang Bang sauce?

Bang Bang sauce is a sweet and spicy mayo-based sauce. I make it by mixing mayonnaise, sweet chili sauce, sriracha, and a touch of honey. Store-bought versions work great too.

Can I use leftover rice for this recipe?

Yes, day-old leftover rice is actually perfect! It's drier and won't get mushy when stir-fried. I just make sure it's cooled completely before using.

How do I prevent the rice from getting sticky?

I use cooled, day-old rice and break up any clumps with my spatula as I add it to the pan. I don't stir too much once it's in—I let it sit and heat through first.

Can I make this without an air fryer?

Absolutely! I just cook the seasoned chicken pieces in a large skillet over medium-high heat for 6–8 minutes, turning occasionally until golden and cooked through.

How spicy is this dish?

The spice level depends on the Bang Bang sauce. Most versions are mildly spicy with a sweet balance. I can always use less sauce or choose a milder version if I prefer.

Conclusion

Bang Bang Chicken Fried Rice is a flavorful and satisfying dish that combines crispy chicken with a sweet and spicy sauce over seasoned fried rice. It's easy to make, customizable, and perfect for both weeknight dinners and meal prep. I find myself coming back to this recipe whenever I want a comforting yet exciting meal.

Bang Bang Chicken Fried Rice

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Dish
Method: Air Fryer, Stir Fry
Cuisine: Asian Fusion
Diet: Halal

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Description

Bang Bang Chicken Fried Rice is a bold, flavorful dish combining crispy chicken tossed in sweet and spicy Bang Bang sauce with classic fried rice, scrambled eggs, and vegetables. Perfect for weeknight dinners or meal prep.

Instructions

Toss chicken with vegetable oil, paprika, garlic powder, salt, and pepper in a large bowl.
Preheat air fryer to 400°F and cook chicken for 11–12 minutes, flipping halfway, or cook in a skillet for 6–8 minutes until golden and cooked through.
In a large skillet over high heat, add 1 tablespoon sesame oil. Pour in beaten eggs, season with salt, and scramble gently until just set. Transfer to a plate.
Reduce heat to medium-high, add remaining sesame oil, carrots, onion, and green onions. Cook for 5 minutes until carrots are tender. Add garlic and cook 1 more minute.
Add cooled rice, breaking up clumps, and stir into vegetables. Cook for 2–3 minutes until heated through.
Add scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir and cook for another 2–3 minutes.
Toss cooked chicken with ½ cup Bang Bang sauce. Top rice with chicken and drizzle with remaining sauce. Garnish with extra green onions.