Go Back
Close-up of golden fried rice mixed with scrambled egg and peas, topped with crispy chicken and bang bang sauce in a white ceramic bowl. (Bang Bang Chicken Fried Rice)

Bang Bang Chicken Fried Rice: Crispy, Creamy, and Better Than Takeout

This Bang Bang Chicken Fried Rice features crispy breaded chicken drizzled in a creamy orange bang bang sauce over golden fried rice with peas and carrots. A high-protein, flavor-packed dinner that's better than takeout!
Print Recipe Pin for Later
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Chicken Breast 450g, diced into bite-sized pieces
  • 1.5 cups Panko Breadcrumbs 90g
  • 0.25 cup Cornstarch 30g
  • 2 large Eggs beaten for egg wash
  • 3 cups Cooked White Rice 450g, chilled/day-old preferred
  • 0.5 cup Diced Carrots 75g
  • 0.5 cup Green Peas 75g
  • 2 large Eggs for scrambling into rice
  • 0.5 cup Mayonnaise 120ml
  • 0.25 cup Thai Sweet Chili Sauce 60ml
  • 1 tbsp Sriracha 15ml

Equipment

  • 1 Large Skillet or Wok For frying the rice and chicken
  • 3 Breading Bowls For the flour, egg, and panko station

Method
 

Preparation
  1. Whisk mayonnaise, sweet chili sauce, and sriracha until smooth and pale-orange. Refrigerate until ready to use.
  2. Dredge diced chicken in cornstarch, dip in beaten eggs, then coat thoroughly in Panko breadcrumbs.
  3. Fry breaded chicken in oil over medium-high heat until golden-brown and crispy. Drain on a wire rack.
  4. Sauté carrots and peas, scramble 2 eggs into bits, then toss in chilled rice with soy sauce until golden and toasted.
  5. Bowl the rice, top with crispy chicken, drizzle with bang bang sauce, and garnish with scallions and sesame seeds.

Notes

Always use cold, day-old rice to prevent a mushy texture.
Reheat chicken in an air fryer to maintain the crispy crust.