I’m always craving that takeout flavor, so I combined crispy seasoned chicken tossed in sweet-spicy Bang Bang sauce with vibrant homemade fried rice for a meal that feels indulgent yet comes together easily at home.

Bang Bang Chicken Fried Rice

Why You’ll Love This Recipe

I love this recipe because it delivers all those restaurant-quality vibes without the hassle of delivery.

Takeout thrills at home: I get the sweet, spicy kick of Bang Bang sauce over perfectly seasoned rice.
Family-friendly prep: From chopping to tossing, it’s a fun meal to make with helpers in the kitchen.
One-pan ease: After cooking the chicken, the fried rice comes together in the same skillet—fewer dishes for me!
Customizable: I can swap in whatever frozen or fresh veggies I have on hand.
Leftovers that shine: The flavors only deepen overnight, making this great for meal prep.

Ingredients

1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup Bang Bang sauce, divided
2 tablespoons sesame oil, divided
4 large eggs, beaten
½ teaspoon kosher salt (for eggs)
2 large carrots, diced
1 large white onion, diced
¼ cup green onions, diced, plus extra for garnish
1 teaspoon garlic, minced
4 cups cooked and cooled long-grain white rice (ideally day-old)
2 tablespoons unsalted butter, melted
2 tablespoons soy sauce
½ cup frozen peas

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Season the chicken. In a bowl, toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and pepper until each piece is well coated.
Cook the chicken. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Remove the chicken and set aside.
Toss in sauce. Return half of the Bang Bang sauce (½ cup) to the warm skillet, add the chicken, and stir to coat. Transfer the sauced chicken to a plate and keep warm.
Scramble the eggs. Wipe out the skillet and heat 1 tablespoon sesame oil. Add beaten eggs with a pinch of salt and gently scramble until just set. Remove and set aside with the chicken.
Sauté the vegetables. Add the remaining sesame oil and butter to the skillet. Sauté carrots, onion, and garlic until softened, about 3–4 minutes.
Fry the rice. Stir in the cooked rice, frozen peas, and soy sauce. Cook, tossing frequently, until the rice is heated through and the grains separate, about 3–5 minutes.
Combine. Return the scrambled eggs and green onions to the skillet. Stir everything together until evenly mixed.
Serve. Divide the fried rice among bowls. Top with the sauced chicken, drizzle with remaining ½ cup Bang Bang sauce, and garnish with extra green onions.

Servings and timing

I find this yields 4 generous servings.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Air-fried chicken: For extra crispiness, air-fry the seasoned chicken at 400°F for 10–12 minutes instead of pan-frying.
Vegetarian swap: Replace chicken with cubed tofu or cauliflower bites and use a vegan Bang Bang sauce.
Homemade sauce: I sometimes whisk together ½ cup mayonnaise, ¼ cup sweet chili sauce, 1–2 tablespoons sriracha, and a teaspoon of honey for DIY Bang Bang sauce.
Veggie boost: Feel free to add bell peppers, broccoli florets, or mushrooms when sautéing the carrots and onion.
Heat level: I adjust the spice by adding more or less sriracha to the sauce to suit my mood.

storage/reheating

I usually enjoy this fresh, but if I have leftovers:

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Keep rice and chicken separate in freezer-safe bags for up to 1 month.
Reheat: I warm leftovers in a skillet over medium heat with a splash of water or oil, stirring until hot and reviving the rice’s texture.

FAQs

Can I use fresh rice instead of day-old rice?

I’ve found that day-old rice works best because it’s drier and won’t clump. If I only have fresh rice, I spread it on a baking sheet and chill it for 15–20 minutes before frying.

How spicy is Bang Bang sauce?

It depends on the brand or how much sriracha you mix in. I prefer a balance of sweet and mild heat, but I ramp it up with extra chili sauce when I want more kick.

Can I make the Bang Bang sauce from scratch?

Absolutely—I often whisk together mayo, sweet chili sauce, sriracha, rice vinegar, and a touch of honey. It’s easy to adjust sweetness and spice to taste.

What protein substitutions work?

I’ve used thinly sliced chicken thighs, shrimp, or even tempeh when I want a twist. Just adjust the cooking time so everything stays juicy.

How do I reheat without drying out the rice?

I add a teaspoon of water or a few drops of oil to the skillet, then stir-fry the rice over medium heat until it’s steamy and fluffy again.

Conclusion

Bringing together crispy, saucy chicken and flavorful fried rice in one dish is my go-to for satisfying weeknight dinners or impressive meal-prepped lunches. With simple steps and room for personalization, this Bang Bang Chicken Fried Rice never fails to hit the spot.