Bang Bang Chicken Fried Rice
⏱ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
🍽 Servings
3–4 servings
🧾 Ingredients
Chicken
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400–500 g boneless chicken breast, small cubes
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2 tbsp cornstarch
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½ tsp salt
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½ tsp black pepper
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1 tbsp oil (for frying)
Fried Rice
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3 cups cooked rice (cold, day-old best)
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2 tbsp oil (vegetable or sesame mix)
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3 cloves garlic, minced
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1 small onion, finely chopped
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1 cup mixed vegetables (peas, carrots, corn)
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2 eggs, beaten
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2 tbsp soy sauce (low sodium)
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1 tsp sesame oil
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Salt & pepper to taste
Bang Bang Sauce
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⅓ cup mayonnaise
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2 tbsp sweet chili sauce
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1–2 tbsp sriracha (adjust to taste)
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1 tsp honey or sugar
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1 tsp rice vinegar or lemon juice
Garnish (Optional)
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Spring onions, chopped
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Sesame seeds
👩🍳 Instructions
1️⃣ Cook the Chicken
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Toss chicken with cornstarch, salt, and pepper.
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Heat oil in a pan over medium-high heat.
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Fry chicken until golden, crispy, and cooked through (5–6 minutes).
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Remove and set aside.
2️⃣ Make Bang Bang Sauce
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In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and vinegar.
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Set aside.
3️⃣ Prepare Fried Rice
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Heat oil in a large wok or pan.
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Add garlic and onion; sauté until fragrant.
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Push to one side, pour in eggs, scramble lightly.
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Add vegetables and cook 1–2 minutes.
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Add rice, break up clumps, and stir-fry well.
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Add soy sauce, sesame oil, salt, and pepper.
4️⃣ Combine
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Add crispy chicken to the rice.
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Drizzle Bang Bang sauce and toss until evenly coated.
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Cook 1–2 minutes on high heat.
5️⃣ Serve
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Garnish with spring onions and sesame seeds.
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Serve hot.
🥗 Nutrition (Approx. per serving)
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Calories: ~480
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Protein: ~28 g
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Carbs: ~55 g
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Fat: ~18 g
❓ Q & A
Q: Can I use leftover chicken?
A: Yes, just toss it in at the end so it doesn’t dry out.
Q: Is this very spicy?
A: Medium heat. Reduce sriracha for mild, increase for extra spicy.
Q: Can I make it without mayonnaise?
A: You can substitute Greek yogurt, but the flavor will be slightly tangy.
Q: Which rice works best?
A: Day-old long-grain or jasmine rice gives the best texture.
Q: Can I make this in an air fryer?
A: Air-fry the chicken at 180°C (360°F) for 12–14 minutes, then mix with fried rice and sauce on the stove.
Q: How to store leftovers?
A: Refrigerate in an airtight container for up to 2 days.