Spicy Bang Bang Chicken Fried Rice

This is the fried rice you make when you want dinner to taste like a Friday night, even if it’s a Tuesday. Crispy bits of chicken, sticky jasmine rice, and a creamy sauce that hits sweet, spicy, and tangy all at once.

It’s fast enough for a weeknight, messy in the best way, and even better when you eat the leftovers cold straight from the fridge the next day.

What Makes This Bang Bang Chicken Fried Rice So Good

The sauce is the star here, thick and glossy, clinging to every grain of rice. It’s made from pantry staples you probably already have, and it comes together in under a minute.

You get that contrast of textures I can’t get enough of: tender rice, browned chicken with cornstarch-crisp edges, and a pop of freshness from green onion. It’s like the best part of a takeout order, but you control how spicy it goes.

Ingredients

• 1 lb boneless skinless chicken thighs: cut into bite-sized pieces, thigh meat stays juicier but breast works too
• 2 tbsp cornstarch: helps the chicken get those crispy edges in the pan
• 3 tbsp vegetable oil: divided, for frying the chicken and the rice
• 4 cups cold cooked jasmine rice: day-old is best, straight from the fridge so the grains stay separate
• 2 large eggs: lightly beaten
• 1 cup shredded carrots: use the large holes of a box grater
• ½ cup frozen peas: no need to thaw
• 3 green onions: sliced, whites and greens separated
• 3 cloves garlic: minced
• 1 tsp grated fresh ginger: or ½ teaspoon ground ginger in a pinch
• Salt and pepper
• Sesame seeds and extra green onion for serving

For the Bang Bang Sauce:

• ⅓ cup mayonnaise: full-fat gives the richest texture
• 3 tbsp sweet chili sauce: the kind you’d use for spring rolls
• 1 to 2 tbsp sriracha: start with 1 if you’re heat-sensitive, go for 2 if you like it fiery
• 1 tbsp rice vinegar: or white vinegar works too
• 1 tsp honey: just enough to balance the tang

Variations / Substitutions

• Chicken breast instead of thighs: cut it a little smaller and cook it 1 minute less so it doesn’t dry out
• No sriracha: use a gochujang or even a pinch of cayenne, but the sriracha’s fermented tang is hard to replicate
• Gluten-free: use tamari instead of soy sauce and double-check your sweet chili sauce brand
• Vegetarian: swap the chicken for cubes of extra-firm tofu, pressed and tossed in the same cornstarch coating
• Add crunch: throw in a handful of chopped roasted peanuts or cashews at the end

If you love this sauce, you might want to try it on grilled shrimp or spooned over roasted broccoli.

How To Make Bang Bang Chicken Fried Rice

Step 1: Make the Bang Bang Sauce

Whisk the ⅓ cup mayonnaise, 3 tbsp sweet chili sauce, sriracha (1 to 2 tbsp depending on your spice tolerance), 1 tbsp rice vinegar, and 1 tsp honey in a small bowl until smooth. Set it aside while you cook everything else.

The sauce will look pale orange and smell a little sweet. That’s exactly right — the heat builds as it sits, so don’t worry if it seems mild at first.

Step 2: Fry the Chicken

Toss the cut chicken pieces with 2 tbsp cornstarch, ½ tsp salt, and a few grinds of pepper in a medium bowl. Get every piece lightly coated.

Heat 2 tbsp of the vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken in a single layer — you might need to do this in two batches so the pan doesn’t crowd. Cook for about 4 minutes without moving it, then flip and cook another 3 to 4 minutes until the pieces are deeply golden and cooked through. Transfer the chicken to a plate.

The cornstarch gives you a craggy, browned crust without deep frying. You’ll hear a good sizzle the whole time; if it quiets down, nudge the heat up a little.

Step 3: Scramble the Eggs in the Same Pan

Drop the last 1 tbsp of oil into the hot skillet, then pour in the beaten eggs. Let them set for about 20 seconds, then break them up into soft curds with your spatula. Scoop them out and add to the plate with the chicken.

The eggs pick up any browned bits left from the chicken, so they’ll have little dark flecks. That’s flavor, not burnt food.

Step 4: Stir-Fry the Rice

Give the pan a quick wipe if needed, then add the white parts of the green onions, the 3 cloves minced garlic, and the grated ginger. Stir for 30 seconds until it smells incredible.

Add the shredded carrots, frozen peas, and all 4 cups of cold rice. Break up any clumps with your spatula and spread the rice into an even layer. Let it cook undisturbed for about 2 minutes to get some crispy bits on the bottom, then stir-fry for another 3 to 4 minutes, tossing often.

The rice will start to steam and turn lightly toasted in spots. If it looks dry, a tiny splash of water or soy sauce will help it come together — just a tablespoon at a time.

Step 5: Coat It All in the Sauce

Return the chicken and scrambled eggs to the skillet. Pour the bang bang sauce over everything and toss gently for 1 to 2 minutes until the sauce coats each grain and the chicken is glossy.

Spoon the fried rice into wide bowls and scatter the reserved green onion greens and sesame seeds over the top. Serve it hot while the edges are still a little crisp.

Tips for the Best Fried Rice Texture

• Use cold rice, no exceptions: Freshly cooked hot rice will turn into a sticky clump in the skillet. If you forgot to make rice the day before, spread it on a plate and pop it in the freezer for 15 minutes while you prep.
• High heat keeps things crispy: Don’t be shy with the burner. Fried rice needs that sizzle to get the browned, almost smoky flavor.
• Don’t skip the cornstarch on the chicken: It’s the shortcut that gives you a crunchy coating without a full breading station.
• Taste the sauce before you toss it in: Once it’s on the rice, you can’t take the heat out. Start with less sriracha and add more after if you want.

Adjust the heat to your taste:

Storing Leftovers

• Refrigerate: Pack any leftovers in a sealed container within 2 hours; they’ll keep well for up to 3 days.
• Reheating: The best way is a hot skillet with a tiny splash of oil, stirring until warmed through. A microwave works too, but you’ll lose some of that crispness.
• Serve Cold: Straight from the fridge, this fried rice is a weirdly good lunch that doesn’t need reheating at all.

What To Serve With Bang Bang Chicken Fried Rice

Crisp, cold cucumber slices tossed with a little rice vinegar and salt cut through the richness of the sauce. I like to put a pile on the side of the bowl. Steamed broccoli or a simple slaw dressed with lime juice also works when you want something green.

Frequently Asked Questions

Can I use freshly made rice?

You can, but you have to cool it fast. Spread it on a rimmed baking sheet and let it steam for 10 minutes at room temperature, then chill in the fridge uncovered for 20 minutes. It won’t be quite as dry as day-old rice, but it’ll do in a hurry.

What if I don’t have a wok?

A large nonstick or cast iron skillet works just as well. The key is surface area, so don’t use a small pan or everything will steam instead of fry.

Is this dish very spicy?

It has a gentle warmth at the 1-tablespoon sriracha level, more sweet than hot. Use 2 tablespoons if you want a noticeable kick that lingers.

Can I double the recipe?

Yes, but cook the chicken and rice in batches so the pan stays hot. Doubling the sauce is smart too, because more sauce is never a bad thing.

Bang Bang Chicken Fried Rice Recipe

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 4 cups cold cooked jasmine rice
• 2 large eggs, lightly beaten
• 1 cup shredded carrots
• ½ cup frozen peas
• 3 green onions, sliced, whites and greens separated
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• Salt and pepper
• Sesame seeds and extra green onion for serving
• ⅓ cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 to 2 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tsp honey

Method

 

1. Whisk together all sauce ingredients in a small bowl; set aside.
2. Toss chicken with cornstarch, ½ tsp salt, and pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Fry chicken in a single layer for 4 minutes per side until golden and cooked through. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet, scramble the eggs, and move them to the plate with the chicken.
4. Add the white parts of the green onions, garlic, and ginger to the pan. Stir 30 seconds, then add carrots, peas, and cold rice. Cook undisturbed for 2 minutes, then stir-fry another 3 to 4 minutes.
5. Return chicken and eggs to the skillet, pour the sauce over, and toss for 1 to 2 minutes until everything is coated. Serve topped with green onion greens and sesame seeds.

Notes

The rice needs to be cold and dry, so plan ahead. If you don’t have day-old rice, the freezer trick in the tips section works in a pinch. Let the fried rice sit for a minute after tossing so the sauce sets up and doesn’t slide off.