You ever have one of those meals that’s just… unapologetically satisfying? That’s this. Bang Bang Chicken Fried Rice is what happens when crispy chicken, bold flavor, and cozy comfort all link arms and throw a party on your plate. It’s spicy, creamy, salty, a little sweet—and yeah, it checks every box.
This recipe isn’t here to impress your super clean-eating friend who lives on raw almonds and sadness. This is here for real people who love real food. And who maybe want to make something insanely delicious without going to a restaurant or opening another sad container of leftovers.
Let’s make something awesome.
What You’ll Need
Here’s your go-to ingredient checklist before we dive in:
| Category | Ingredient | Amount |
|---|---|---|
| Chicken | Chicken breasts, diced | 2 medium |
| Flour | ¼ cup | |
| Cornstarch | ¼ cup | |
| Salt | To taste | |
| Black pepper | To taste | |
| Water (to help bind batter) | ¼ cup (as needed) | |
| Frying oil | ½ cup | |
| Bang Bang Sauce | Mayonnaise | ½ cup |
| Garlic chili paste | 2 tbsp | |
| Spicy honey | 2 tbsp | |
| Sriracha | 2 tbsp | |
| Salt | 1 tsp | |
| Black pepper | 1 tsp | |
| Fried Rice | Cooked white rice (day-old preferred) | 1½ cups |
| Shallot, chopped | 1 small | |
| Garlic, minced | 2 cloves | |
| Fresh ginger, minced | 1 tsp | |
| Red pepper flakes | 1 tsp | |
| Frozen peas and carrots | ¾ cup | |
| Eggs | 2 large | |
| Sesame oil | 2 tsp | |
| Soy sauce | 4 tbsp | |
| Optional Toppings | Green onions, chopped | As needed |
| Extra sriracha or spicy honey | For drizzling |
Tools You’ll Need
You don’t need a high-tech kitchen for this. Just a few solid basics:
- Wok or deep frying pan
- Mixing bowls
- Whisk or fork
- Spatula
- Tongs
- Cutting board + sharp knife
- Measuring spoons/cups
Pro Tips
1. Cold Rice Is King
Day-old rice is drier, firmer, and fries up like a dream. Fresh rice turns your dish into mush. If you only have fresh rice, spread it out on a baking sheet and toss it in the fridge for at least an hour.
2. Chicken Coating Should Be Sticky, Not Wet
You want the flour/cornstarch mix to hug the chicken. If it looks too powdery, splash in a little water and mix until the pieces look tacky, not drippy.
3. Taste the Sauce Before Tossing
The sauce is what makes it bang bang. Before coating your chicken, taste it. Want more heat? Add more sriracha. More sweet? Extra honey.
4. Use High Heat for the Rice
This helps sear and separate the grains instead of steaming them. Keep things moving with your spatula to avoid burning the garlic or shallots.
5. Double the Sauce if You’re Into That
No judgment here. If you’re a sauce-on-everything type of person, go ahead and make extra.
Substitutions and Variations
| Ingredient | Swap With | Why |
|---|---|---|
| Chicken breast | Tofu, shrimp, or tempeh | Great for vegetarians or pescatarians |
| White rice | Brown rice, cauliflower rice | More fiber, or low-carb options |
| Mayo | Greek yogurt or vegan mayo | Healthier or plant-based choices |
| Spicy honey | Regular honey + chili flakes | If spicy honey isn’t in your pantry |
| Soy sauce | Tamari or coconut aminos | Gluten-free alternative |
Make-Ahead Tips
- Prep Veggies + Chicken in Advance: Chop your shallots, garlic, and chicken the night before and store them in airtight containers in the fridge.
- Mix Sauce Ahead: Make the bang bang sauce up to 3 days in advance. Keep it sealed and refrigerated.
How to Make Bang Bang Chicken Fried Rice
Step 1: Coat + Fry the Chicken
In a large bowl, combine diced chicken, flour, cornstarch, salt, pepper, and just enough water to make everything stick together in a light batter.
Heat the oil in a pan over medium heat. Once hot, fry the chicken in batches (don’t overcrowd the pan) until golden and crispy—about 10–12 minutes total. Set aside on paper towels.
Step 2: Mix the Sauce
In a small bowl, stir together mayo, garlic chili paste, spicy honey, sriracha, salt, and black pepper until smooth. Taste it. Adjust if needed.
Step 3: Toss Chicken in Sauce
Add the fried chicken to the sauce and toss until coated. Set aside.
Step 4: Cook the Fried Rice
Wipe the pan clean or use a fresh one. Heat 1–2 teaspoons of oil. Add shallot, garlic, and ginger. Sauté for 30 seconds until fragrant.
Toss in frozen peas and carrots. Stir for a minute.
Add the rice and break up clumps. Add soy sauce and sesame oil. Stir well to evenly coat.
Push the rice to one side of the pan, crack in the eggs on the empty side, scramble until set, then mix into the rice.
Step 5: Assemble
Spoon the rice into bowls. Top with bang bang chicken. Garnish with chopped green onions and an optional drizzle of spicy honey or sriracha.
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~620 |
| Protein | 36g |
| Carbs | 48g |
| Fat | 31g |
| Fiber | 3g |
| Sugar | 8g |
| Sodium | ~1100mg |
Note: These values are estimates and will vary based on exact ingredients and portions used.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of water or broth to rehydrate the rice. Microwave works too, but the chicken may lose its crunch.
- Freezer: Not ideal, but if needed, freeze the rice and chicken separately for up to a month.
FAQ
Can I use store-bought rotisserie chicken?
Sure. It won’t be crispy, but it works in a pinch. Toss it in the sauce and heat through before serving.
Is this recipe gluten-free?
Not as written. But swap soy sauce with tamari and make sure your flour and cornstarch are certified gluten-free.
How spicy is it?
Medium heat, but you’re in control. Add less sriracha if you’re spice-sensitive.
Can I air fry the chicken?
Yes! Cook coated chicken pieces at 400°F for 12–15 minutes, flipping halfway.
Do I need a wok?
Not at all. Any large nonstick skillet or sauté pan will do.
Wrap Up
That’s it. Bang Bang Chicken Fried Rice in all its spicy, crispy, comforting glory. It’s not complicated. It’s not fussy. But it is loaded with flavor and hits the spot in a big way.
If you try this out (and I hope you do), I’d love to hear how it goes. Drop a comment below with your thoughts, tweaks, or even your own variation. I read every one. And if you’ve got questions, don’t be shy—I’m here for it.
Now go make your kitchen smell like magic.
