Name: Bang Bang Chicken Fried Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian‑American / fusion
Ingredients: 1½ lb boneless, skinless chicken breast, cut into 1‑inch cubes; 1 tbsp vegetable oil; 1 tsp paprika; 1 tsp garlic powder; 1 tsp kosher salt; ½ tsp black pepper; 1 cup Bang Bang sauce (homemade or store‑bought), divided; 2 tbsp sesame oil, divided; 4 large eggs, beaten; ½ tsp kosher salt (for eggs); 2 large carrots, diced; 1 large white onion, diced; ¼ cup green onions, diced, plus more for garnish; 1 tsp garlic, minced; 4 cups cooked long‑grain white rice (cooled, day‑old preferred); ¼ cup unsalted butter, melted; 1 tsp lemon juice; 2 tbsp soy sauce; ⅓ cup frozen peas

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A flavorful, satisfying one-pan dish that brings together crispy, spicy Bang Bang–sauced chicken with savory veggie fried rice. It’s hearty, quick, and perfect for weeknight dinners or weekend cravings.

Why You’ll Love This Recipe

I love how this dish brings big flavor with minimal fuss. The crispy chicken coated in creamy-spicy Bang Bang sauce adds boldness, while the fried rice is comforting and packed with vegetables. Everything comes together in one pan (or one air fryer and one skillet), which makes cleanup easy. Plus, it’s super flexible—I can use up leftover rice and throw in whatever veggies I have on hand. It’s the kind of meal that feels indulgent but is still made with everyday ingredients.

ingredients

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

1½ lb boneless, skinless chicken breast, 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 (homemade or store‑bought), divided
2 tablespoon sesame oil, divided
4 large eggs, beaten
½ teaspoon kosher salt (for eggs)
2 large carrots, diced
1 large white onion, diced
¼ cup green onions, diced, plus more for garnish
1 teaspoon garlic, minced
4 cups cooked long‑grain white rice (cooled, day‑old preferred)
¼ cup unsalted butter, melted
1 teaspoon lemon juice
2 tablespoon soy sauce
⅓ cup frozen peas

directions

I toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and pepper until it’s evenly coated.
Then I cook the chicken either in the air fryer at 400 °F for 11–12 minutes (flipping halfway) or in a skillet over medium-high heat for 6–8 minutes, until golden and cooked through (internal temp should hit 165 °F). I keep it warm afterward.
In a large skillet over high heat, I heat 1 tablespoon of sesame oil and scramble the beaten eggs (sprinkled with salt) until just set. I transfer them to a plate.
I reduce the heat to medium-high and add the remaining sesame oil, then cook the carrots, onion, and green onions for about 5 minutes until the carrots soften. I stir in the garlic and cook for another minute.
I add the cooled rice to the skillet, breaking up any clumps, and stir it into the veggies. I let it cook for 2–3 minutes until it’s heated through.
I return the scrambled eggs to the pan along with melted butter, lemon juice, soy sauce, and peas. I stir everything well and cook for another 2–3 minutes until it’s hot and fully combined.
I toss the cooked chicken with half of the Bang Bang sauce, then serve it over the fried rice. I drizzle extra sauce on top if I want a little more punch and garnish with extra green onions.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes swap the chicken breast for chicken thighs if I want something juicier.
For a vegetarian version, I skip the chicken and toss crispy tofu in the Bang Bang sauce instead.
Bell peppers, corn, or broccoli are great add-ins when I want more veggies.
If I want to cut down on heat, I reduce the amount of Bang Bang sauce or use a milder version.

storage/reheating

Leftovers go into an airtight container and stay good in the fridge for 3 to 4 days. When I reheat, I prefer using a skillet with a splash of water to keep things from drying out, but the microwave works in a pinch. I just cover it loosely and heat in short bursts.

FAQs

What is Bang Bang sauce made of?

Bang Bang sauce typically includes mayonnaise, sweet chili sauce, and a bit of sriracha or hot sauce. It’s creamy, tangy, and spicy.

Can I use freshly cooked rice?

I don’t recommend it. Fresh rice tends to be too moist and sticky. I always use day-old, cooled rice for the best fried rice texture.

Is this dish spicy?

It has a kick, but it’s not overpowering. I adjust the spice by using more or less Bang Bang sauce depending on my preference.

Can I freeze this meal?

I don’t usually freeze this dish because the texture of the rice and sauce can change. It’s best enjoyed fresh or within a few days from the fridge.

What’s the best way to make it ahead?

I prep the chicken and rice ahead of time and store them separately. When I’m ready to eat, I quickly reheat the rice, toss the chicken in sauce, and put everything together.

Conclusion

This Bang Bang Chicken Fried Rice is a weeknight hero in my kitchen. It brings the flavor and comfort I crave, all in one pan and under an hour. Whether I’m looking to spice things up or use up leftovers, this dish never disappoints.

Bang Bang Chicken Fried Rice

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Author: Sue
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 4 servings
Category: Main
Method: Stir‑fry / pan fry / air fry
Cuisine: Asian‑American / fusion
Diet: Halal

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Description

A flavorful one‑pan dish combining crispy Bang Bang–sauced chicken with veggie fried rice.

Instructions

Toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated.
Cook the chicken (air fryer at 400 °F for 11–12 min, flipping halfway, or in a skillet over medium‑high for 6–8 min) until golden and cooked through (internal 165 °F). Keep warm.
In a large skillet over high heat, heat 1 tablespoon sesame oil. Add beaten eggs sprinkled with ½ teaspoon salt, and scramble gently until just set. Transfer eggs to a plate.
Reduce heat to medium‑high. Add remaining sesame oil, then carrots, onion, and green onions. Cook ~5 min until carrots soften. Stir in garlic and cook 1 more minute.
Add the cooled rice to the skillet. Break up clumps and stir into vegetables. Let cook 2–3 min, stirring occasionally, until heated through.
Add scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook 2–3 more minutes until everything is hot and combined.
Toss the cooked chicken with half of the Bang Bang sauce. Serve the fried rice topped with the sauced chicken, drizzle extra sauce if desired, and garnish with extra green onions.

Notes

Use day‑old, cooled rice for the best texture — fresh rice can turn mushy. :contentReference[oaicite:0]{index=0}
You can cook the chicken in a skillet if you don’t have an air fryer (see step 2). :contentReference[oaicite:1]{index=1}
Adjust the amount of Bang Bang sauce to control spiciness or creaminess.
Feel free to swap or add vegetables (e.g. bell peppers, corn) as desired.
Leftovers store in an airtight container for up to 3–4 days; reheat in a skillet or microwave (add splash of water if too dry).