Bang Bang Chicken Fried Rice

This hearty Bang Bang Chicken Fried Rice has become my weeknight salvation when I crave something bold and satisfying without spending hours in the kitchen. The combination of crispy chicken, spicy creamy sauce, and savory fried rice creates a fusion dish that disappears from plates faster than I can serve it.

I first created this recipe during a busy exam week when I needed quick comfort food with minimal effort. What started as a creative way to use leftover rice has since become my most requested dish when friends come over for dinner.

Ingredients

• Boneless skinless chicken breasts: The protein foundation creates a satisfying texture when crisp-fried
• Cornstarch: Creates the perfect crispy coating that holds up to the sauce
• Mayonnaise: Provides the creamy base for bang bang sauce use quality mayo for best results
• Sriracha and sweet chili sauce: The heart of the bang bang flavor balancing heat and sweetness
• Day-old rice: Essential for authentic texture fresh rice will become mushy
• Sesame oil: Adds depth and authentic Asian flavor use just a tablespoon to avoid overpowering
• Green onions: Brings freshness and color to balance the rich flavors choose bright firm stalks

How To Make Bang Bang Chicken Fried Rice

Make The Bang Bang Sauce:

Combine mayonnaise sriracha sweet chili sauce and rice vinegar in a bowl. The sauce should be smooth and uniform in color with no streaks. Allow it to rest while preparing other ingredients so the flavors can develop fully. The sauce should have a vibrant orange-pink hue when properly mixed.

Prepare The Chicken:

Season chicken cubes with salt and pepper before coating thoroughly in cornstarch. Dip each piece in beaten egg ensuring complete coverage. The cornstarch creates a light crispy exterior that will maintain its texture even after being coated with sauce. Cook in hot oil until golden brown about 3 to 4 minutes per side watching carefully to prevent burning.

Fry The Rice:

Heat sesame oil in a wok or large skillet until shimmering but not smoking. Add beaten eggs and scramble until just set then immediately add vegetables and stir-fry for 2 to 3 minutes. Break apart the day-old rice with your spatula as you add it to the pan ensuring no clumps remain. Pour soy sauce around the perimeter of the pan rather than directly on the rice to distribute flavor evenly as it sizzles and steams.

Combine And Finish:

Return the crispy chicken to the skillet and drizzle with bang bang sauce. Gently fold everything together using a lifting motion rather than stirring to preserve the crispy texture of the chicken. Allow the entire mixture to heat through for 2 to 3 minutes until the sauce slightly thickens and coats everything beautifully. The finished dish should have visible pieces of golden chicken mixed throughout the colorful rice.

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The sweet chili sauce is truly my secret weapon in this recipe. I discovered its perfect balance of sweetness and mild heat during a cooking class in Thailand. My family now keeps multiple bottles in our pantry at all times because once you start cooking with it you will find yourself reaching for it constantly.

Storage Tips

This Bang Bang Chicken Fried Rice maintains its delicious flavor profile even after refrigeration making it an excellent make-ahead meal option. Store in airtight containers in the refrigerator for up to 4 days. When reheating add a small splash of water before microwaving to restore moisture or for best results reheat in a skillet with a touch of oil to recreate the crispy texture. The flavors actually intensify overnight as the sauce permeates the rice creating an even more delicious second-day meal.

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Easy Substitutions

The beauty of this recipe lies in its flexibility. For a gluten-free version substitute tamari for soy sauce and ensure your sweet chili sauce is certified gluten-free. Vegetarians can replace chicken with crispy tofu or tempeh prepared using the same cornstarch and egg coating method. For a lighter version use Greek yogurt instead of mayonnaise in the bang bang sauce and brown rice instead of white. Seafood lovers can substitute shrimp for chicken reducing the cooking time to just 2 minutes per side until pink and opaque.

Cultural Context

Bang Bang sauce originates from Szechuan cuisine where it traditionally accompanied shredded chicken dressed with a spicy sesame sauce. The American adaptation incorporates mayonnaise and sweet chili sauce creating a creamier spicier profile. This fusion dish exemplifies how culinary traditions evolve across cultures combining Chinese stir-frying techniques with Western flavor preferences. The addition of the sauce to fried rice represents modern Asian-American cooking where traditional recipes are reimagined to create entirely new comfort food classics that honor multiple culinary heritages.

Frequently Asked Questions

→ How do I ensure the chicken stays crispy?

To keep the chicken crispy, dredge it evenly with cornstarch, fry in small batches, and avoid adding it to the sauce until ready to serve.

→ What is the best type of rice for this dish?

Day-old white rice, such as jasmine, works best. The cold, dry texture prevents sogginess and creates a crispy fried rice.

→ Can I customize the protein used?

Yes, you can substitute the chicken with shrimp, tofu, or your preferred protein. Adjust the cooking time as needed for each option.

→ How can I adjust the spice level?

Reduce the amount of sriracha or sweet chili sauce in the bang bang sauce, or omit chili oil to lower the heat. For more spice, add red pepper flakes or extra sriracha.

→ Is this dish good for meal prep?

Yes, it is ideal for meal prep. Store it in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to maintain its texture and flavor.

→ Can I make this dish vegetarian?

Absolutely! Replace the chicken with tofu or extra vegetables like mushrooms, bell peppers, or zucchini. Use plant-based substitutes for the sauce, if required.

→ What toppings work well with this dish?

Top with chopped green onions, sesame seeds, or crushed peanuts for added flavor and crunch. A wedge of lime adds brightness and acidity.