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Bang Bang Chicken Fried Rice served in a shallow white bowl, topped with crispy golden chicken strips drizzled in glossy red bang bang sauce, garnished with chopped green onions and fresh parsley over a colorful mix of fried rice, peas, carrots, and corn.
Hannah Cooking

Bang Bang Chicken Fried Rice

Bang Bang Chicken Fried Rice with crispy panko chicken tossed in sweet-spicy bang bang sauce over fluffy day-old fried rice. Fast, craveable, and perfect for weeknight takeout vibes at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 0 minutes
Total Time 45 minutes
Servings: 5 bowls
Course: Main Course
Cuisine: Asian-Inspired
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Fried Rice
  • 4 cups cooked rice day-old preferred
  • 2 tablespoon vegetable oil
  • 2 large eggs beaten
  • 1 cup frozen peas and carrots
  • 3 green onions sliced (plus more for garnish if desired)
  • 3 cloves garlic minced
  • 2 tablespoon soy sauce
  • 1 teaspoon sesame oil
Bang Bang Chicken
  • 1.5 lbs chicken breast cut into bite-size pieces
  • 1 cup all-purpose flour for coating
  • 2 large eggs beaten (for coating)
  • 1 cup panko breadcrumbs
  • as needed oil for frying
  • to taste salt
  • to taste black pepper
Bang Bang Sauce
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 2 tablespoon honey
  • 1 tablespoon sriracha
  • 1 teaspoon rice vinegar
Optional Garnish
  • 1 tablespoon sesame seeds optional
  • as needed extra green onions optional
  • as needed extra bang bang sauce for drizzle

Equipment

  • Large skillet or wok
  • Medium saucepan or deep skillet
  • Mixing bowls
  • Whisk
  • Tongs
  • Paper towel-lined plate

Method
 

  1. Cook rice ahead and chill (day-old works best). Break up any clumps.
  2. Whisk mayo, sweet chili sauce, honey, sriracha, and rice vinegar until smooth. Set aside.
  3. Season chicken with salt and pepper. Dredge in flour, dip in beaten eggs, then coat in panko.
  4. Heat frying oil and cook chicken until golden and cooked through. Drain on paper towels.
  5. Eggs In a hot skillet/wok with a little oil, scramble eggs, then remove to a plate.
  6. Add vegetable oil, sauté garlic 20–30 seconds, then stir-fry rice 3–4 minutes until hot.
  7. Add peas/carrots, green onions, soy sauce, and sesame oil. Toss well, then fold eggs back in.
  8. Toss fried chicken with bang bang sauce until fully coated.
  9. Spoon fried rice into bowls, top with bang bang chicken, add sesame seeds/green onions, and drizzle extra sauce if wanted.

Notes

Shortcut tip: Use leftover rotisserie chicken or air fry breaded chicken tenders for a faster version. Bang bang sauce can be made ahead and stored in the fridge for up to 1 week.