Bang Bang Chicken Fried Rice

Here’s a long, detailed, flavor-packed recipe for Bang Bang Chicken Fried Rice — a fusion dish combining the creamy heat of Bang Bang sauce with the rich umami of fried rice and tender chicken. This version is balanced, spicy, and crave-worthy, with enough yield for about 4 generous servings.

🍚🔥 Bang Bang Chicken Fried Rice (Serves 4)

⏰ Total Time:

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total: ~45 minutes

📝 Ingredients

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Pinch of salt and black pepper

For the Bang Bang Sauce:

• 1/3 cup mayonnaise
• 2 tbsp sweet chili sauce (Thai-style)
• 1–2 tsp Sriracha (adjust to taste)
• 1 tsp honey or sugar (optional for extra sweetness)
• 1/2 tsp rice vinegar or lime juice

For the Fried Rice:

• 3 cups cold, day-old cooked rice (jasmine or long grain works best)
• 2 tbsp neutral oil (canola, peanut, or vegetable)
• 2 large eggs, beaten
• 3 cloves garlic, minced
• 1/2 medium onion, finely chopped
• 1 cup frozen mixed vegetables (carrots, peas, corn), thawed
• 3 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for deeper flavor)
• 1 tsp toasted sesame oil
• Salt and pepper to taste
• Crushed red pepper flakes (optional, for heat)

For Garnish (optional but recommended):

• Sliced green onions
• Chopped cilantro
• Toasted sesame seeds
• Lime wedges

🔪 Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, combine chicken with soy sauce, cornstarch, sesame oil, garlic powder, onion powder, salt, and pepper.
2. Mix well to coat evenly.
3. Let it marinate while you prep other ingredients (at least 10–15 minutes is ideal).

Step 2: Make the Bang Bang Sauce

1. In a small bowl, whisk together:
   
   • Mayonnaise
   • Sweet chili sauce
   • Sriracha
   • Honey or sugar (if using)
   • Rice vinegar or lime juice
3. Taste and adjust heat/sweetness to your preference.
4. Set aside or refrigerate until needed.

Step 3: Cook the Chicken

1. Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat.
2. Add marinated chicken in a single layer. Sear until browned and cooked through (about 6–8 minutes), stirring occasionally.
3. Once cooked, remove chicken from skillet and set aside.

Step 4: Scramble the Eggs

1. Reduce heat to medium. In the same skillet, add a little more oil if needed.
2. Pour in the beaten eggs and gently scramble until just set.
3. Push eggs to the side or remove temporarily to avoid overcooking.

Step 5: Stir-Fry the Rice

1. Add another tablespoon of oil and sauté garlic and chopped onion for about 1–2 minutes until fragrant.
2. Add thawed mixed vegetables and stir-fry for 2–3 minutes.
3. Increase heat to medium-high. Add the cold rice. Break up clumps with a spatula or wooden spoon.
4. Stir-fry for 3–4 minutes, until everything is hot and slightly crispy in spots.

Step 6: Season the Rice

1. Add soy sauce, oyster sauce (if using), and sesame oil.
2. Return the chicken and scrambled eggs to the skillet.
3. Mix everything thoroughly and cook for another 2 minutes to combine flavors.
4. Taste and season with salt, pepper, and red pepper flakes if desired.

Step 7: Add Bang Bang Sauce

1. Turn off the heat and drizzle most of the Bang Bang sauce over the rice (reserve some for topping).
2. Gently fold the sauce into the rice mixture. The heat will slightly loosen the sauce and coat everything in creamy, spicy goodness.

🍽️ Step 8: Serve & Garnish

Scoop the fried rice into bowls and top with:

• A drizzle of remaining Bang Bang sauce
• Sliced green onions
• Chopped cilantro
• Toasted sesame seeds
• A wedge of lime on the side for a burst of brightness

🌶️ Tips & Variations:

• Spice level: Adjust Sriracha in the sauce or add extra chili flakes to the rice.
• No mayo? Greek yogurt or sour cream can be used in a pinch for a lighter sauce.
• Protein swap: Try shrimp, tofu, or crispy chickpeas instead of chicken.
• Make it extra crispy: Let the rice sit undisturbed in the skillet for a minute or two at the end to develop crispy bits at the bottom.

🧊 Storage:

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Use a non-stick skillet over medium heat for best texture.

Would you like a vegetarian version, or one using air-fried or oven-baked chicken instead of pan-seared? I can customize it to your taste.