Restaurant-Style Bang Bang Chicken Fried Rice

Here is my favorite bang bang chicken fried rice recipe, with crispy seasoned chicken, fluffy scrambled eggs, colorful vegetables, and that creamy, sweet and spicy bang bang sauce that brings everything together.

This fried rice has become our go-to weeknight dinner when we need something quick but satisfying. I always make extra rice the day before so it’s ready to go, and my kids practically lick their plates clean every time.

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What Kind of Rice Should I Use?

For fried rice, day-old rice is really your best friend here. Freshly cooked rice tends to be too moist and sticky, which can turn your fried rice into a mushy mess instead of getting those nice separate grains you’re looking for. If you’re planning ahead, cook your rice the night before and let it chill in the fridge uncovered so it can dry out a bit. Jasmine or long-grain white rice works great for this recipe, though you could also use brown rice if that’s what you have on hand – just know it’ll give you a chewier texture and nuttier flavor. In a pinch, you can use freshly cooked rice if you spread it out on a baking sheet and let it cool completely, but the day-old method really does give you better results.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken: You can use chicken breast, thighs, or even leftover rotisserie chicken. If using pre-cooked chicken, just dice it up and add it toward the end of cooking to warm through.
• Rice: Day-old rice works best for fried rice since it’s drier and won’t get mushy. If you only have fresh rice, spread it on a baking sheet and let it cool completely in the fridge for at least 30 minutes before using.
• Bang bang sauce: If you don’t have store-bought bang bang sauce, you can make a quick version by mixing ½ cup mayo, ¼ cup sweet chili sauce, 2 tablespoons sriracha, and a squeeze of honey.
• Sesame oil: Regular vegetable oil works in a pinch, though you’ll lose that nutty flavor. You could also use peanut oil as a closer substitute.
• Vegetables: Feel free to swap the carrots and peas with whatever you have on hand – bell peppers, broccoli, snap peas, or corn all work great in fried rice.
• Butter: You can replace the butter with more vegetable or sesame oil if needed, though butter does add a nice richness to the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried rice is using freshly cooked rice, which creates a mushy, clumpy dish instead of the light and fluffy texture you want – day-old rice that’s been refrigerated works best because it’s dried out and separates easily in the pan.

Another common error is overcrowding the pan, which steams the ingredients rather than frying them, so make sure your pan is hot enough and consider cooking in batches if needed.

Don’t skip checking your chicken’s internal temperature with a thermometer, as air fryer times can vary and undercooked chicken is a serious food safety issue, while overcooked chicken will be dry and tough.

For the best flavor, add the soy sauce and butter around the edges of the pan rather than directly on the rice, which helps them heat up quickly and distribute more evenly throughout the dish.

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What to Serve With Bang Bang Chicken Fried Rice?

This fried rice is pretty filling on its own, but I love serving it with some crispy egg rolls or spring rolls on the side for extra crunch. A simple cucumber salad with rice vinegar and a pinch of sugar helps balance out the richness of the bang bang sauce and adds a refreshing element to the meal. If you want to keep things easy, some steamed edamame sprinkled with sea salt makes a great appetizer while you’re finishing up the rice. You could also serve it alongside some potstickers or dumplings if you’re feeding a crowd and want to make it feel like takeout night at home.

Storage Instructions

Store: Keep your leftover bang bang chicken fried rice in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so it makes a great meal prep option for the week.

Freeze: This fried rice freezes really well for up to 2 months. Let it cool completely first, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick lunch.

Reheat: Warm it up in a skillet over medium heat with a splash of water or chicken broth to keep it from drying out. You can also microwave it, but add a damp paper towel over the top to help steam it back to life. Give it a good stir halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3850-4100
• Protein: 125-145 g
• Fat: 165-185 g
• Carbohydrates: 450-490 g

Ingredients

For the chicken:

• 1.5 lb chicken (cut into 1-inch bite-sized chunks)
• 1.5 tbsp vegetable oil
• 1.5 tsp paprika
• 1.5 tsp garlic powder
• 1 tsp salt
• 0.75 tsp black pepper

For the fried rice:

• 2.5 tbsp sesame oil (I prefer Kadoya for its deep toasted aroma)
• 4 eggs (beaten until no streaks of white remain)
• 0.75 tsp salt
• 2 carrots (diced into small 1/4-inch cubes)
• 1 onion (finely diced to match the size of the peas)
• 0.33 cup green onions
• 1.5 tsp garlic
• 0.25 tsp ground ginger
• 4 cups rice (chilled day-old rice works best for a firm texture)
• 0.33 cup butter (I like Kerrygold unsalted butter for this)
• 1 tsp lemon juice
• 3 tbsp soy sauce
• 0.33 cup peas

For the finish:

• 1 cup bang bang sauce

Step 1: Season and Cook the Chicken

• 1.5 lb chicken
• 1.5 tbsp vegetable oil
• 1.5 tsp paprika
• 1.5 tsp garlic powder
• 1 tsp salt
• 0.75 tsp black pepper

In a medium bowl, combine the chicken chunks with vegetable oil, paprika, garlic powder, salt, and pepper, tossing until evenly coated.

Transfer to an air fryer basket in a single layer and cook at 400°F for 11-12 minutes, shaking the basket and flipping pieces halfway through, until the internal temperature reaches 165°F.

The chicken will develop a flavorful crust while staying tender inside.

Set aside to cool slightly while you prepare the remaining components.

Step 2: Prepare the Mise en Place

• 2 carrots
• 1 onion
• 0.33 cup green onions
• 1.5 tsp garlic
• 4 cups rice
• 4 eggs
• 0.33 cup butter
• 1 tsp lemon juice
• 3 tbsp soy sauce
• 0.33 cup peas
• 2.5 tbsp sesame oil

While the chicken cooks, prepare all your ingredients for the rice.

Dice the carrots into small 1/4-inch cubes, finely dice the onion to match the size of the peas, slice the green onions, and mince the garlic.

Have your chilled day-old rice broken up into individual grains (it should not be clumpy).

Beat the eggs in a small bowl until no white streaks remain, and have the butter, lemon juice, soy sauce, peas, and sesame oil measured and ready to go.

This prep work ensures smooth, efficient cooking once you start the fried rice.

Step 3: Scramble the Eggs

• 2.5 tbsp sesame oil
• 4 eggs
• 0.75 tsp salt

Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.

Pour in the beaten eggs with a pinch of salt and scramble until just cooked through but still slightly soft, about 2-3 minutes.

Transfer to a plate—the eggs will continue to cook slightly from residual heat.

I prefer slightly underdone eggs here because they’ll finish cooking when combined with the hot rice later, keeping them creamy and tender.

Step 4: Build the Aromatics and Vegetables

• 1.5 tbsp sesame oil
• 2 carrots
• 1 onion
• 1.5 tsp garlic
• 0.25 tsp ground ginger

In the same wok or skillet over medium-high heat, add the remaining sesame oil and sauté the diced carrots and onion for about 3-4 minutes, stirring frequently, until they begin to soften.

Add the minced garlic and ground ginger, cooking for another minute until fragrant.

The vegetables should start to caramelize slightly at the edges, which adds depth to the final dish.

Step 5: Toast the Rice with Vegetables

• 4 cups rice
• sautéed aromatics and vegetables from Step 4

Add the chilled day-old rice to the wok, breaking up any clumps as you stir, and cook for 2-3 minutes over medium-high heat.

The rice should heat through and the grains should separate and move freely.

I like to use day-old rice for this dish because the moisture has evaporated, giving you a firmer texture that doesn’t clump together—fresh rice will often get mushy and stick.

Step 6: Finish the Fried Rice

• scrambled eggs from Step 3
• 0.33 cup butter
• 1 tsp lemon juice
• 3 tbsp soy sauce
• 0.33 cup peas
• 0.33 cup green onions
• toasted rice with vegetables from Step 5

Add the scrambled eggs from Step 3, butter, lemon juice, soy sauce, and peas to the wok.

Toss everything together over medium-high heat for 2-3 minutes until the butter melts, the ingredients are evenly distributed, and the rice is heated through.

Add the green onions in the last 30 seconds, stirring gently to incorporate.

Taste and adjust seasoning as needed—you can add a splash of soy sauce if it needs more saltiness, or a squeeze of lemon if it needs brightness.

Step 7: Toss with Bang Bang Sauce and Serve

• cooked chicken from Step 1
• 1 cup bang bang sauce
• fried rice from Step 6

In a separate bowl, toss the cooked chicken from Step 1 with the bang bang sauce until evenly coated.

Divide the fried rice among serving bowls or plates and top with the bang bang chicken.

The warm rice will heat the sauce slightly while the chicken stays tender and coated with its flavorful glaze.

Serve immediately while the rice is still hot.