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This bang bang chicken fried rice turns weeknight dinner into something special with crispy seasoned chicken tossed in that addictive sweet and spicy sauce over perfectly seasoned fried rice. The combination of textures - tender rice, scrambled eggs, crisp vegetables, and that saucy chicken - creates one of those meals where everyone goes back for seconds. I discovered this when trying to recreate a dish from our favorite takeout place, and honestly, this homemade version might be even better.
My teenage son, who usually picks at anything with vegetables, actually cleaned his plate the first time I made this. When I asked what he thought, he just said "make this again soon" before heading back to his room. Coming from a kid who lives on pizza and cereal, that's basically a five-star review.
Ingredients
- Chicken breasts - Cut them into bite-sized pieces so they cook evenly and are easy to eat with a fork
- Day-old rice - This is crucial because fresh rice gets mushy. Cook it the night before or use leftover takeout rice
- Bang bang sauce - You can buy it or make your own with mayo, sweet chili sauce, and sriracha
- Basic vegetables - Carrots, onion, and peas add color and crunch without being weird
- Eggs - They get scrambled separately then mixed back in for that classic fried rice texture
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Step-by-Step Instructions
- Season the chicken
- Toss your chicken pieces with oil and all the seasonings in a big bowl until everything's coated evenly. Don't skip this step because it's what makes the chicken actually taste good instead of just being bland protein sitting on top of rice.
- Cook the chicken
- If you have an air fryer, use it because the chicken comes out perfectly crispy. Otherwise, a regular skillet works fine - just cook the pieces until they're golden brown all over and cooked through. This takes maybe eight minutes if you don't overcrowd the pan.
- Start the rice base
- Heat up your biggest skillet or wok with some sesame oil until it's really hot. Pour in beaten eggs with a pinch of salt and scramble them gently until they're just set but still soft. Take them out and set aside because they'll finish cooking when you add them back later.
- Cook the vegetables
- Add more oil to the same pan and throw in diced carrots and onion. Cook them for about five minutes until the carrots start getting tender but still have some bite. Add minced garlic at the end so it doesn't burn and get bitter.
- Add the rice
- This is where having day-old rice really matters. Add it to the pan and break up any clumps with your spatula. Let it sit for a couple minutes to get slightly crispy on the bottom, then stir and repeat. This creates different textures in the rice that make it more interesting.
- Bring it together
- Add back the scrambled eggs along with melted butter, soy sauce, lemon juice, and frozen peas. Stir everything together and let it cook for another few minutes until the peas are heated through and everything's well mixed.
- Finish with sauce
- Toss the cooked chicken with about half the bang bang sauce, then pile it on top of the fried rice. Drizzle more sauce over everything and sprinkle with green onions for color and freshness.
I've made this recipe probably twenty times now, tweaking little things each time. The biggest game-changer was learning to let the rice get slightly crispy in spots instead of just stirring it constantly. That little bit of texture variation makes such a difference in how it tastes and feels when you're eating it.
What to Serve Alongside
This is pretty much a complete meal on its own, but sometimes I'll make a simple cucumber salad with rice vinegar to cut through all the richness. Steamed broccoli works too if you want more vegetables. For parties, I put out some extra bang bang sauce and let people add as much heat as they can handle.
Ways to Switch It Up
Swap the chicken for shrimp if you want something that cooks even faster. Add some diced bell peppers with the other vegetables for more crunch and color. During summer, fresh corn kernels instead of peas taste amazing. For extra heat, add some diced jalapeños with the garlic, or use more sriracha in your bang bang sauce.
Making It Ahead
The fried rice base keeps well in the fridge for a couple days and actually tastes better after the flavors have time to blend. Cook the chicken fresh when you're ready to eat though, because reheated chicken never has the same crispy texture. You can prep all your vegetables ahead of time to make weeknight cooking faster.
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This bang bang chicken fried rice has become one of those recipes my family specifically requests when they want something that feels special but doesn't require me to spend hours in the kitchen. The sweet and spicy sauce makes everything taste indulgent, while the fried rice feels comforting and familiar. It's fancy enough for company but easy enough for a random Tuesday when you want dinner to be exciting instead of just fuel.
Frequently Asked Questions
- → What is Bang Bang sauce and can I make my own?
- Bang Bang sauce is a sweet and spicy mayo-based sauce. You can make it by mixing mayo, 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. Just make sure it's cooled completely before using.
- → How do I prevent the rice from getting sticky?
- Use cooled, day-old rice and break up any clumps with your spatula as you add it to the pan. Don't stir too much once it's in - let it sit and heat through first.
- → Can I make this without an air fryer?
- Absolutely! 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 your Bang Bang sauce. Most versions are mildly spicy with a sweet balance. You can always use less sauce or choose a milder version if you prefer.