Make this amazing crispy chicken with creamy spicy sauce over homemade fried rice. It’s easier than you think and tastes incredible!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 4 people
What You’ll Need
For the Chicken:
- 1½ pounds chicken breasts (cut into strips – ask your butcher to do this if needed)
- 1 tablespoon cooking oil (any kind works)
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce (found in the Asian food section)
- 1 tablespoon sriracha sauce (start with less if you don’t like spicy food)
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (regular white vinegar works too)
For the Fried Rice:
- 4 cups cooked rice (use leftover rice that’s been in the fridge – it works better!)
- 2 tablespoons cooking oil
- 2 eggs
- 1 cup frozen peas (no need to thaw)
- 1 cup diced carrots (buy pre-cut to save time)
- 3 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (adds great flavor but skip if you don’t have it)
- Salt and pepper
Let’s Cook!
Step 1: Make the Bang Bang Sauce
Mix together the mayonnaise, sweet chili sauce, sriracha, honey, soy sauce, and rice vinegar in a bowl. Stir it up good and set it aside. Tip: Taste it and add more sriracha if you want it spicier, or more honey if you want it sweeter.
Step 2: Cook the Chicken
Heat 1 tablespoon of oil in your biggest pan over medium heat. Add the chicken strips and cook for about 6-7 minutes on each side until they’re golden brown and cooked all the way through (no pink inside). Take the chicken out of the pan and mix it with half of your Bang Bang sauce. Save the rest of the sauce for later.
Step 3: Make the Fried Rice
In the same pan (or a big wok if you have one), heat another tablespoon of oil over medium-high heat. Crack the eggs right into the pan and scramble them up into small pieces. Push them to one side of the pan.
Step 4: Add the Veggies and Rice
Add the carrots and peas to the empty side of the pan. Cook for 2-3 minutes until they start to get tender. Now add your cold rice, the remaining soy sauce, sesame oil, and a pinch of salt and pepper. Mix everything together and cook for 4-5 minutes, stirring often. The rice should get a little crispy. Add the chopped green onions at the very end.
Step 5: Put It All Together
Slice up your saucy chicken into bite-sized pieces. Put the fried rice on plates and top with the chicken. Drizzle any leftover Bang Bang sauce on top and sprinkle with more green onions if you want.
Helpful Tips for Success
- Rice tip: Day-old rice from the fridge works best because it’s not too sticky
- Don’t have day-old rice? Spread fresh cooked rice on a baking sheet and put it in the fridge for 30 minutes
- Make it less spicy: Use only half the sriracha or skip it completely
- Make it spicier: Add more sriracha or a pinch of red pepper flakes
- Shopping tip: Most ingredients are in the Asian food aisle at your grocery store
Nutrition Info
About 520 calories per serving
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This Bang Bang Chicken Fried Rice recipe combines the best of both worlds – crispy seasoned chicken with that famous creamy-spicy sauce, served over perfectly seasoned fried rice. It’s become a family favorite in kitchens everywhere because it’s so easy to make but tastes like restaurant quality food. The sweet and spicy flavors work together perfectly, and you can adjust the heat level to suit your taste. Perfect for busy weeknight dinners or when you want to impress guests with minimal effort!
