20 Minute Bang Bang Chicken Fried Rice That’s Irresistible

Let me tell you about my absolute favorite way to jazz up leftover rice—Bang Bang Chicken Fried Rice! This isn’t your average takeout fried rice. Oh no, we’re talking crispy golden chicken pieces tossed with fluffy rice, crunchy veggies, and this insanely good spicy-tangy sauce that’ll make your taste buds dance. I first had a version of this at a tiny food stall in Bangkok years ago, and I’ve been obsessed with recreating that perfect balance of heat and sweetness ever since.

The magic happens in under 30 minutes—perfect for those “I’m starving right now” weeknights. That sriracha-mayo-honey combo? Trust me, it’s life-changing. My husband begs me to make this at least twice a month (sometimes weekly if I’m being honest), and the kids go crazy for it too—though I dial back the spice for their portions. Once you try this, boring old fried rice will never cut it again!

Why You’ll Love This Bang Bang Chicken Fried Rice

Listen, this isn’t just another fried rice recipe – this is the one you’ll crave at 11 PM and still feel good about eating. Here’s why it’s become my go-to dish for crazy-busy nights (and lazy weekends…and basically any excuse to cook):

• 20 minutes flat – Faster than waiting for delivery, and SO much tastier
• That addicting sauce – Sweet honey + spicy sriracha + creamy mayo = flavor fireworks
• Cleans out your fridge – Got random veggies? Toss ’em in! I’ve used everything from zucchini to broccoli
• Kid-friendly hack – Make one batch, split it, then add extra sriracha just to your bowl (my secret move)
• Next-level crispy chicken – That golden-brown crunch against the fluffy rice? *Chef’s kiss*

Seriously, this dish checks all the boxes – easy, flexible, and packed with more flavor than your average takeout container. Once you try it, you’ll understand why my family requests it every Tuesday (we call it “Bang Bang Tuesday” now…no shame).

Ingredients for Bang Bang Chicken Fried Rice

Okay, let’s talk ingredients – and I mean exactly what you need to make this magic happen. After testing this recipe a dozen times (tough job, I know), these are the measurements and prep that give the best results:

• 2 cups cooked rice – Day-old jasmine rice is my gold standard (fresh rice gets mushy)
• 1 cup chicken breast, diced into 1/2-inch cubes (thighs work too for extra juiciness)
• 2 tbsp vegetable oil – Divided (1 tbsp for chicken, 1 tbsp for veggies)
• 1/2 cup bell peppers – Any color, diced small (I use red for sweetness)
• 1/4 cup green onions, chopped – Keep the white and green parts separate!
• 2 cloves garlic, minced – Fresh only, none of that jarred stuff

The sauce ingredients are where the “bang bang” happens:

• 1 tbsp soy sauce – Regular, not low-sodium (we need that flavor punch)
• 1 tbsp sriracha – Adjust up or down based on your heat tolerance
• 1 tbsp mayonnaise – Full-fat makes the sauce luxuriously creamy
• 1 tsp honey – Just enough to balance the heat
• 1/2 tsp sesame oil – The secret flavor booster (don’t skip!)

Pro tip: Measure everything before you start cooking – this recipe moves fast once the pan gets hot!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this Bang Bang Chicken Fried Rice! Here’s what I grab every time:

• Large skillet or wok – Nonstick is my go-to for easy cleanup (but cast iron works great too)
• Wooden spatula – Gentle on the rice and perfect for scraping up those crispy bits
• Small mixing bowl – For whisking that addictive sauce together
• Sharp knife & cutting board – For prepping all your fresh ingredients

That’s it! No special tools—just good old-fashioned stir-frying magic.

How to Make Bang Bang Chicken Fried Rice

Alright, let’s get cooking! This comes together so fast you’ll want everything prepped and within arm’s reach. I learned the hard way—burned garlic is nobody’s friend. Here’s exactly how I make it, step by step:

Step 1: Cook the Chicken

Heat 1 tbsp oil in your skillet over medium-high heat until it shimmers—that’s when you know it’s ready. Add your diced chicken in a single layer (crowd the pan and it’ll steam instead of browning). Let it sit undisturbed for 2 minutes—this gives you that gorgeous golden crust. Flip and cook another 2-3 minutes until crispy and cooked through. Transfer to a plate (those juices will make the rice extra flavorful later).

Step 2: Sauté the Vegetables

Same pan, add the remaining oil and toss in the white parts of your green onions and minced garlic. Stir like crazy for 30 seconds—just until fragrant (burned garlic = sad times). Add bell peppers and cook 1-2 minutes until slightly softened but still crisp. You want that fresh crunch against the soft rice!

Step 3: Combine Rice and Sauce

While veggies cook, whisk all sauce ingredients in your small bowl. Crank the heat to high and add the rice to the pan, breaking up clumps with your spatula. Pour that glorious sauce over everything and stir like your life depends on it—you want every grain coated. Add back the chicken and any accumulated juices, then toss to combine. Cook 1-2 more minutes until everything’s piping hot. Finish with the green onion tops for that fresh pop of color!

Total cook time? About 10 minutes max if you prep ahead. The trick is keeping that heat high so everything gets slightly crispy without turning mushy. Now try not to eat it straight from the pan—I dare you.

Tips for Perfect Bang Bang Chicken Fried Rice

After making this recipe more times than I can count (my family’s obsession, not complaining), here are my hard-earned secrets for fried rice perfection:

• Day-old rice is non-negotiable – Fresh rice turns gummy. Spread leftover rice on a baking sheet to dry out in the fridge overnight – those slightly hardened grains fry up beautifully
• High heat is your best friend – That sizzle when the rice hits the pan? Music to my ears. Crank it up for restaurant-quality texture
• Taste the sauce as you go – Like it spicier? Add more sriracha. Sweeter? Extra honey. This sauce is your playground
• Prep everything beforehand – Once that chicken hits the pan, you’ll be too busy to chop (ask me how I know)
• Let it sit for 30 seconds before stirring – Those slightly crispy bits at the bottom? That’s where the magic happens

Oh, and one more thing – double the recipe. Trust me, you’ll want leftovers for tomorrow’s lunch!

Ingredient Substitutions & Notes

Listen, I get it – sometimes you’re staring into your fridge thinking “I don’t have half this stuff!” No worries, here’s how to adapt this Bang Bang Chicken Fried Rice with what you’ve got:

• Protein swap: Turkey or shrimp work amazingly instead of chicken (just adjust cooking times)
• Veggie variations: No bell peppers? Try carrots, snap peas, or even frozen mixed veggies in a pinch
• Soy sauce alternatives: Tamari for gluten-free, or coconut aminos for lower sodium
• Heat adjustments: Swap sriracha for chili garlic sauce or go half mayo/half Greek yogurt to cool it down
• Rice options: Brown rice works too – just add 1 extra tbsp of water when cooking

My golden rule? As long as you keep that sweet-spicy-creamy sauce balance, you really can’t mess this up. Cooking should be fun, not stressful!

Serving Suggestions for Bang Bang Chicken Fried Rice

Now, here’s my favorite part—loading up the table with all the goodies that make this meal extra special! A simple cucumber salad (just sliced cukes with rice vinegar and sesame seeds) cuts through the heat perfectly. For crunch, I love crispy egg rolls or even store-bought potstickers in a pinch. And don’t forget cold beer or iced jasmine tea to wash it all down—trust me, you’ll need it after that spicy kick!

Storage & Reheating Instructions

Here’s the good news – this Bang Bang Chicken Fried Rice tastes almost better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (it makes the rice soggy) and toss it back into a hot skillet with a tiny splash of water. Stir-fry for 2-3 minutes until everything’s crispy and piping hot again. Pro tip: Add an extra drizzle of sriracha mayo when serving – it brings back that fresh-made magic!

Nutritional Information

Okay, let’s talk numbers—but keep in mind these are rough estimates since ingredients vary (my heavy-handed sriracha pouring definitely changes things!). Per serving, you’re looking at about 450 calories, with 25g protein to keep you full and 55g carbs for energy. The sauce adds about 15g fat (mostly from the mayo and sesame oil), but hey—that’s what makes it taste so darn good! Sodium clocks in around 800mg, so if you’re watching salt, try low-sodium soy sauce. Remember, these are guidelines—your mileage may vary depending on how generous you are with that addictive sauce!

Frequently Asked Questions

Can I make this Bang Bang Chicken Fried Rice less spicy?
Absolutely! The beauty of this recipe is how customizable it is. Start with just 1/2 tbsp sriracha in the sauce and taste as you go – you can always add more. My kids prefer it with just a teaspoon of sriracha and an extra drizzle of honey. If you’re really heat-sensitive, swap the sriracha for sweet chili sauce.

What’s the best rice to use for fried rice?
Hands down, day-old jasmine rice gives you that perfect fluffy-yet-separated texture. But if you’re in a pinch, cook fresh rice and spread it thinly on a baking sheet to dry out for an hour before using. Brown rice works too – just know it’ll be a bit chewier (which I actually love!).

Can I use a different protein besides chicken?
Of course! Shrimp cooks even faster – just 1-2 minutes per side. Ground turkey or pork work great too. For vegetarians, crispy tofu or even chickpeas make awesome substitutions. The key is getting that protein nice and crispy before adding the rice.

Why does my fried rice turn out mushy?
Two likely culprits: using fresh rice (it’s too moist) or overcrowding the pan (which steams instead of fries). Always use cold, day-old rice and cook in batches if needed. And crank that heat up – you want to hear that satisfying sizzle when the rice hits the pan!

Rate This Recipe

Did you make this Bang Bang Chicken Fried Rice? I’d love to hear how it turned out! Leave a quick rating below and tell me your favorite part – was it the crispy chicken? That addictive sauce? Your feedback helps me create more recipes you’ll love!

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