Bang Bang Fried Rice Recipe

Crispy, golden chicken pieces coated in creamy, spicy Bang Bang sauce piled high over garlicky, savory fried rice this Bang Bang Fried Rice is the kind of dinner that makes everyone at the table go quiet for a minute. I first tried something like this at a little takeout spot near my old apartment, and I’ve been recreating it at home ever since because it’s honestly better homemade. The chicken stays crunchier, the sauce hits just the right level of heat, and you can load up the fried rice with as many veggies as you want for a bold, satisfying weeknight meal.

It comes together in about half an hour, which is less time than delivery would take, and it tastes like you’ve been cooking all day. If you’re craving bold flavors that hit all the right notes, this one’s a keeper. For more quick, satisfying meals, you might also love this Tuna Sandwich Recipe | Creamy & Ready in 6 Minutes or the Pizza Grilled Cheese Recipe | Ready in 15 Minutes.

What You’ll Love About This Bang Bang Fried Rice

This Bang Bang Fried Rice delivers bold, restaurant-style flavor without the wait or the cost. The crispy fried chicken stays crunchy even after it’s tossed in the creamy, spicy Bang Bang sauce, and the homemade fried rice is loaded with garlic, ginger, and just the right amount of soy sauce. It’s the kind of meal that feels indulgent but comes together in 30 minutes, making it perfect for busy weeknights when you want something special.

The heat level is totally adjustable add more sriracha if you like it fiery, or dial it back for younger eaters. Plus, it’s a one-pan situation after you fry the chicken, which means less cleanup and more time to enjoy your dinner. Families love it, kids devour it, and it’s endlessly customizable with whatever veggies or proteins you have on hand.

Bang Bang Fried Rice Ingredients

Here’s everything you need to make this bold-flavored, takeout-style Bang Bang Fried Rice at home.

See recipe card below this post for ingredient quantities

For the Fried Rice

• Cooked white rice: Day-old rice works best because it’s drier and fries up perfectly without getting sticky or mushy. Freshly cooked rice can work if you spread it out on a tray to cool and dry out a bit first.
• Shallot: Adds a mild, sweet onion flavor that’s more delicate than regular onions and perfect for quick stir-fries.
• Garlic: Brings that savory, aromatic base that makes fried rice smell so good while it’s cooking.
• Fresh ginger: Adds a warm, slightly spicy kick that balances the richness of the sauce and brightens up the whole dish.
• Red pepper flakes: Gives the rice a gentle heat that complements the spicy Bang Bang sauce without overwhelming it.
• Frozen peas and carrots: Quick, convenient, and they add color, sweetness, and a little crunch.
• Sesame oil: A small amount goes a long way it adds that nutty, toasty flavor you get from restaurant-style Asian fried rice.
• Soy sauce: Brings salty, umami-rich flavor and gives the rice that signature golden-brown color.
• Eggs: Scrambled right into the rice, they add richness and protein while binding everything together.

For the Bang Bang Sauce

• Mayonnaise: Creates the creamy base that coats the chicken and balances out the heat from the spicy ingredients.
• Garlic chili paste: Adds bold, garlicky heat with a bit of texture this is where a lot of the sauce’s personality comes from.
• Spicy honey: Sweetness with a kick, it rounds out the sauce and keeps it from being one-note spicy.
• Sriracha: Brings tangy heat and a hint of garlic that makes the sauce pop.
• Salt and black pepper: Enhances all the flavors and keeps the sauce from tasting flat.

For the Chicken

• Chicken breasts: Lean, mild protein that gets wonderfully crispy when coated and fried. Cut them into bite-sized pieces so they cook quickly and evenly.
• Flour and cornstarch: Together, they create a light, crunchy coating that stays crisp even after being tossed in sauce. Cornstarch is the secret to that extra crunch.
• Salt and pepper: Seasons the chicken before frying so every bite has flavor.
• Water: Helps the coating stick to the chicken and creates a slightly thicker batter that fries up golden and crispy.
• Frying oil: Use a neutral oil like vegetable or canola that can handle high heat without burning.

Optional Garnish

• Green onions: Freshness and a mild onion bite that brightens up the rich, saucy chicken and rice.
• Extra sriracha or spicy honey: For drizzling on top if you want extra heat or a touch more sweetness.

How To Make Bang Bang Fried Rice

Follow these steps to make Bang Bang Fried Rice and savory fried rice that tastes just like takeout.

Coat and fry the chicken: In a mixing bowl, combine the diced chicken with flour, cornstarch, salt, pepper, and water, stirring until the coating is slightly sticky and clings to the chicken. Heat about ½ cup of frying oil in a wok or deep pan over medium heat until it shimmers. Carefully add the chicken pieces, spreading them out so they don’t clump together, and fry for 10 to 12 minutes, flipping them occasionally with tongs until they’re golden brown and crispy all over. Remove the chicken from the pan and set it aside on a plate lined with paper towels to drain.

Sauté the aromatics: In the same pan, add a little more oil if it looks dry, then toss in the chopped shallot, minced garlic, and fresh ginger. Stir them around for 30 seconds to a minute until they’re fragrant and just starting to soften this is where the kitchen starts smelling amazing. Add the frozen peas and carrots and stir everything together until the veggies are warmed through.

Stir-fry the rice: Add the day-old cooked rice to the pan, breaking up any clumps with your spatula or spoon so it heats evenly. Pour in the sesame oil and soy sauce, stirring constantly to coat every grain of rice. The rice should start to look glossy and golden. Push the rice to one side of the pan and crack the eggs into the empty space. Scramble them quickly until they’re just cooked through, then mix them into the rice so you get little bits of egg throughout.

Make the Bang Bang Fried Rice sauce: In a medium bowl, whisk together the mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and black pepper until the sauce is smooth and creamy. Taste it-if you want more heat, add a little extra sriracha; if you want it sweeter, add a touch more honey. Toss the crispy fried chicken in the sauce until every piece is fully coated and glossy.

Assemble and serve: Plate a generous scoop of the garlicky fried rice, then pile the saucy Bang Bang chicken on top. Sprinkle with chopped green onions for freshness and color, and add an extra drizzle of sriracha or spicy honey if you’re feeling bold. Serve immediately while the chicken is still warm and crispy.

Smart Substitutions

You can easily adapt this Bang Bang Fried Rice recipe to fit what you have on hand or your family’s preferences. Swap the chicken for shrimp, tofu, or even leftover rotisserie chicken if you want to skip the frying step entirely. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool for 15 to 20 minutes to dry out a bit it won’t be quite as good, but it’ll still work. Use brown rice or jasmine rice instead of white rice for a slightly different texture and flavor. If you can’t find garlic chili paste, substitute sambal oelek or even finely minced fresh chili with a bit of extra garlic.

Equipment For Bang Bang Fried Rice

A wok or large frying pan is your best friend here the high sides and wide surface area make it easy to fry the chicken and then stir-fry the rice without making a mess. If you don’t have a wok, any large skillet with high sides will work just fine. You’ll need mixing bowls for coating the chicken and whisking the sauce together. Tongs are super helpful for flipping the chicken while it fries and for tossing everything together at the end. A cutting board and sharp knife make quick work of dicing the chicken, chopping the shallot, and mincing the garlic and ginger.

Storage and Reheating Tips

Store any leftover Bang Bang fried rice in an airtight container in the fridge for up to three days. The chicken will lose some of its crispiness as it sits in the sauce, but the flavors get even better after a day or two. To reheat, warm the rice and chicken together in a skillet over medium heat, stirring occasionally until heated through this keeps the rice from drying out and helps bring back a little bit of the crispiness. You can also microwave individual portions for about a minute and a half, though the texture won’t be quite as good.

FAQ

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Pairing

These are my favorite dishes to serve with Bang Bang Fried Rice

Bang Bang Fried Rice

A crave-worthy skillet meal where crispy Bang Bang Fried Rice meets spicy-creamy sauce and savory fried rice in every bite.

Ingredients  

1x2x3x?

• 2¼ cups cooked white rice cold, preferably made the day before
• 1 medium shallot finely chopped for sweetness
• 3 garlic cloves minced fresh for stronger flavor
• 1¼ teaspoons fresh ginger finely minced, peeled
• 1¼ teaspoons red pepper flakes adjust to heat preference
• 1 cup frozen peas and carrots kept frozen until cooking
• 2½ teaspoons sesame oil toasted variety for aroma
• 5 tablespoons soy sauce low-sodium recommended
• 3 large eggs room temperature for even scrambling
• ¾ cup mayonnaise full-fat for creamy texture
• 2½ tablespoons garlic chili paste adds depth and heat
• 2½ tablespoons spicy honey balances spice with sweetness
• 2½ tablespoons sriracha or similar chili sauce
• 1¼ teaspoons fine salt
• 1¼ teaspoons ground black pepper freshly ground preferred
• 2½ boneless skinless chicken breasts cut into bite-size pieces
• ⅓ cup all-purpose flour for light coating
• ⅓ cup cornstarch creates crisp exterior
• ½ teaspoon additional salt for seasoning chicken
• ½ teaspoon additional black pepper for seasoning chicken
• ⅓ cup water added gradually to form batter
• ⅔ cup neutral frying oil such as vegetable or canola
• ¼ cup green onions thinly sliced for garnish

Method 

1. Combine the diced chicken with flour, cornstarch, salt, pepper, and water in a mixing bowl, stirring until the chicken is coated in a slightly tacky batter.

2. Heat the frying oil in a wok or deep skillet over medium heat until shimmering.

3. Carefully add the chicken and cook, turning occasionally, until crisp, deeply golden, and cooked through, about 10-12 minutes.

4. Transfer the cooked chicken to a plate lined with paper towels and set aside.

5. If the pan looks dry, add a small splash of oil, then sauté the shallot, garlic, and ginger until fragrant and softened, about 30-60 seconds.

6. Add the frozen peas and carrots to the pan and stir until heated through.

7. Add the cold rice, breaking up clumps with a spatula, then drizzle in the sesame oil and soy sauce, stirring until evenly coated.

8. Push the rice to one side of the pan, crack in the eggs, and scramble until just set before folding them into the rice.

9. In a separate bowl, whisk together mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and pepper until smooth.

10. Add the crispy chicken to the sauce and toss until every piece is generously coated.

11. Spoon the fried rice onto plates, top with Bang Bang chicken, and finish with green onions and optional extra drizzle.

Nutrition

Serving: 430gCalories: 620kcalCarbohydrates: 58gProtein: 34gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gCholesterol: 165mgSodium: 980mgPotassium: 610mgFiber: 4gSugar: 9gVitamin A: 1900IUVitamin C: 7mgCalcium: 80mgIron: 3.2mg

Notes

Crispy chicken, bold sauce, and savory rice come together in one pan for a dinner that feels indulgent but easy. Perfect for busy nights when you want something comforting with a little heat.