Bang Bang Chicken Fried Rice

I promise I did not set out to invent the world’s most delicious leftover. I simply got hungry, found some rice, and then this glorious idea barged in wearing fireworks and a sticky sauce. This Bang Bang Chicken Fried Rice tastes like a kitchen party: bright, slightly spicy, creamy, and oddly nostalgic in the best way. I love the way the rice picks up little specks of orange from the sauce, the eggs form soft clouds, and the chicken keeps a crunchy edge if you give it a quick pan-sear. If you like sweet heat, crunchy bits, and food that comes together ridiculously fast, you’ll want this in your weeknight rotation ASAP.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This dish turns plain leftovers into something that makes you pause mid-bite and say, “Wow.” It delivers crunchy chicken, silky eggs, and rice studded with sweet-spicy bang bang sauce. It smells like takeout but cooks in less time than delivery. Plus, it’s flexible — use whatever veg you have and tweak the heat. It’s so easy even your microwave can’t mess it up, but trust me, the pan gives the best sizzle and crisp.

Ingredients

For the Main Dish:

• 3 cups day-old cooked long-grain rice (cold rice fries up best)
• 1 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
• 2 tbsp vegetable oil or neutral oil, divided
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 3 scallions, thinly sliced (whites and greens separated)
• 2 cloves garlic, minced
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tsp toasted sesame oil
• Salt and black pepper, to taste

For the Bang Bang Sauce / Garnish:

• 1/3 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1–2 tsp sriracha (adjust for heat)
• 1 tsp lime juice (optional brightener)
• Sesame seeds and extra sliced scallions for garnish

How I Make It

Step 1:

Make the sauce first so flavors meld while you cook. Whisk together 1/3 cup mayonnaise, 1/4 cup sweet chili sauce, 1–2 tsp sriracha, and 1 tsp lime juice in a small bowl. Taste it — I like a bright, slightly sweet heat. Slide it into the fridge while you prep the rest.

Step 2:

Heat a large skillet or wok over medium-high heat until it sings. Add 1 tbsp vegetable oil and scatter the chicken pieces in a single layer. Let them sear without fussing for about 2–3 minutes until the bottoms turn golden and you hear that satisfying sizzle. Flip and cook another 2 minutes until cooked through. (Tip: chicken cooks fast when cut small — aim for an internal temp of 165°F.) Transfer the chicken to a plate.

Step 3:

Turn the heat up a hair and add the remaining 1 tbsp oil to the pan. Pour in the beaten eggs and scramble quickly, pushing with a spatula so you get fluffy, soft curds — about 30–45 seconds. Toss in the minced garlic and the whites of the scallions, stir for 20 seconds until fragrant. Then add the 3 cups cold rice, breaking apart any clumps with your spatula. Keep the pan moving so the rice gets a tiny bit toasted and flecked with golden bits.

Step 4:

Return the chicken to the pan with the rice. Add the 1 cup peas and carrots, 2 tbsp soy sauce, and 1 tsp sesame oil. Stir everything to combine, taste, and season with salt and pepper. Listen for little pops and see tiny brown flecks on the rice — that’s flavor developing. Cook for another 2–3 minutes until everything heats through and the peas soften.

Step 5:

Drizzle the cooled bang bang sauce over the rice (start with half and add more to taste), then toss gently so the sauce coats bits of chicken and rice without turning everything soggy. Plate and garnish with sliced green scallions and a sprinkle of sesame seeds. Serve immediately while the edges still have a flirtatious crisp.

Pro Tips

• Use day-old rice chilled in the fridge. Freshly cooked rice holds too much moisture and turns mushy.
• Cook the chicken in batches if your pan looks crowded — you want sear, not steam.
• If you like more crunch, add chopped water chestnuts or fry a few shallots until crisp and toss them in at the end.
• Adjust the bang bang sauce sweetness by swapping half the sweet chili sauce for honey if you prefer sticky-sweet notes.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for 1 lb firm tofu (press, cube, and pan-fry) for a vegetarian version; tofu soaks up the bang bang sauce beautifully but yields less juicy bites.
• Use tamari instead of soy sauce to keep it gluten-free; flavor stays savory with just a touch less salt.
• Replace mayonnaise with plain Greek yogurt for a tangy, lighter sauce — the texture becomes thinner and tangier.
• For dairy-free and still creamy, try a neutral oil-based aioli or use a vegan mayo.

Variations & Tips

• Make it spicy: double the sriracha and add a pinch of cayenne.
• Kid-friendly: cut down to 1 tsp sriracha and omit extra chilis — kids love the sweet chili flavors.
• Veg-heavy: toss in bell pepper, broccoli florets, or snap peas for extra color and crunch.
• Seafood twist: swap chicken for shrimp; they cook in 2–3 minutes
• Creative twist: stir in crushed roasted peanuts at the end for texture and a peanut-sauce vibe.