If you’re looking for a fast, flavor-packed dinner that combines crispy chicken with spicy-sweet bang bang sauce and savory fried rice, this Quick Bang Bang Fried Rice is exactly what you need. Tender chicken is air-fried or pan-fried until golden and crispy, then tossed in a creamy, spicy bang bang sauce made with mayo, sweet chili sauce, and sriracha. The chicken sits atop perfectly seasoned fried rice loaded with vegetables, scrambled eggs, and aromatics, creating a complete one-pan meal that’s ready in just 30 minutes. This recipe delivers all the bold flavors of your favorite takeout but made fresh at home with better ingredients and more control over the heat level.
The beauty of this dish is the contrast between the crispy, saucy chicken and the savory, slightly crispy fried rice—every bite is a perfect combination of textures and flavors that keeps you coming back for more.
Complete Ingredient List (Serves 4)
This version is easy to scale up for meal prep or larger families.
For the Bang Bang Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil (for pan-frying) or cooking spray (for air frying)
For the Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1-2 tablespoons honey
- 1 tablespoon lime juice or rice vinegar
For the Fried Rice
- 4 cups cooked white rice (day-old rice works best)
- 2 tablespoons sesame oil, divided
- 1 tablespoon vegetable oil
- 4 large eggs, beaten
- 1 small onion, diced
- 2 carrots, diced
- ¾ cup frozen peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional)
- 2-3 tablespoons soy sauce
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For Serving
- Green onions, sliced
- Sesame seeds
- Extra sriracha or sweet chili sauce
Step-By-Step Instructions
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined. Taste and adjust the heat level by adding more or less sriracha. Set aside.
Prepare and Cook the Chicken
In a large bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper. Toss the cubed chicken in the mixture until evenly coated.
For air frying: Preheat air fryer to 400°F. Spray chicken with cooking spray and place in a single layer in the basket. Air fry for 11-12 minutes, flipping halfway through, until golden and cooked to 165°F internally.
For pan-frying: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through.
Once cooked, toss the hot chicken in about ¾ of the bang bang sauce until well coated. Set aside and keep warm.
Make the Fried Rice
Heat 1 tablespoon sesame oil in a large wok or skillet over high heat. Pour in the beaten eggs and scramble until just set. Remove to a plate.
Add the remaining sesame oil and vegetable oil to the same pan. Add the diced onion and carrots and stir-fry for 3-4 minutes until the carrots are tender. Add the garlic and ginger if using, and cook for 1 minute until fragrant.
Add the frozen peas and cook for 1-2 minutes. Add the day-old rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, letting some of the rice get slightly crispy on the bottom.
Pour in the soy sauce and season with salt and pepper. Stir in the scrambled eggs, mixing everything together. Cook for another 2 minutes until heated through.
Assemble and Serve
Divide the fried rice among serving bowls. Top each bowl with the bang bang chicken. Drizzle with the remaining bang bang sauce and garnish with sliced green onions and sesame seeds. Serve immediately.
Tips for the Best Bang Bang Fried Rice
Use day-old rice that’s been refrigerated—it’s drier and creates better fried rice texture without getting mushy. Cook the rice on high heat and don’t stir it constantly; let it sit for 30 seconds at a time to develop crispy bits. Make the bang bang sauce ahead and store it in the fridge for up to a week. Adjust the spice level by using more or less sriracha in the sauce. Don’t skip the cornstarch coating on the chicken—it creates that signature crispy texture. For meal prep, store the chicken, rice, and sauce separately and assemble just before eating.
Variations and Customizations
Use shrimp instead of chicken for bang bang shrimp fried rice. Add more vegetables like bell peppers, snap peas, or broccoli. Make it spicier with diced jalapeños or extra red pepper flakes. Use cauliflower rice for a low-carb version. Add cashews or peanuts for extra crunch. Make it with ground chicken or turkey for a different texture. Use brown rice or quinoa for a healthier option. Top with a fried egg for extra richness and protein.
Nutrition Snapshot (Per Serving)
This dish provides lean protein from the chicken (about 35-40 grams per serving), complex carbohydrates from the rice, and vitamins from the vegetables. The eggs add extra protein and B vitamins. While the bang bang sauce adds richness, you can lighten it by using less mayo or Greek yogurt instead. It’s a well-balanced meal that’s filling and satisfying.
Why This Works So Well for TikTok and Pinterest
Quick Bang Bang Fried Rice is incredibly photogenic with crispy golden chicken coated in creamy pink-orange sauce sitting atop colorful fried rice with bright vegetables. The moment when the saucy chicken is placed on top of the rice makes for satisfying video content, and the “perfect weeknight dinner” hook resonates with busy viewers. For Pinterest, focus on overhead shots showing the complete bowl with sauce drizzled over, close-ups of the crispy chicken with sauce, or styled shots with chopsticks and all the garnishes. The 30-minute timeline and restaurant-quality flavor make this recipe highly shareable.
Serve this amazing fried rice as a complete meal, or pair it with spring rolls or edamame for a full Asian-inspired dinner. Once you try it, you’ll understand why this spicy-sweet combo has become such a favorite for quick weeknight dinners that beat takeout every time.
