If you like the creamy heat of bang bang sauce and the comfort of a big bowl of fried rice, this Bang Bang Chicken Fried Rice brings both together in one pan. It is simple, filling, and uses everyday ingredients you can actually find. The chicken stays tender, the rice turns out fluffy instead of sticky, and that sweet‑spicy bang bang sauce ties everything together without feeling over the top.

This is the kind of meal you throw together on a weeknight when you want something a bit more fun than plain chicken and rice, but you still need it on the table quickly. Leftover rice from the night before, a bag of frozen mixed vegetables, and some pantry sauces are really all you need to get started.

Ingredients for this Bang Bang Chicken Fried Rice

Before you start cooking, it helps to have everything measured and ready to go. Fried rice cooks fast once the pan is hot, so a little prep makes the whole thing feel easy and relaxed.

Cooked and chilled jasmine rice (2 cups) – Cold rice is key. When the grains are chilled and a bit firm, they fry up nicely instead of turning mushy. If you can, cook the rice earlier in the day or the night before.
Boneless skinless chicken breast (1 lb) – Cut into small bite-size pieces so they cook quickly and stay tender. You want pieces that fit nicely on a fork with the rice.
Cornstarch (2 tablespoons) – Lightly coats the chicken so it browns better and keeps a soft, velvety texture.
Fine salt (1/2 teaspoon) and ground black pepper (1/4 teaspoon) – Simple seasoning for the chicken so it does not taste bland inside.
Neutral oil for frying (3 tablespoons) – Something like canola or vegetable oil that will not compete with the flavor of the sauce.
Unsalted butter (2 tablespoons) – Adds a gentle richness to the eggs and vegetables and helps the rice taste a bit more indulgent.
Large eggs (2), lightly beaten – Scrambled right in the pan for extra protein and that classic fried rice feel.
Green onions (3), thinly sliced – Use both the white and green parts; the whites go in early for flavor, the greens at the end for freshness.
Frozen mixed vegetables (1 cup), thawed – A simple mix like peas, carrots, and corn works well. Thawing them first helps them heat evenly.
Low sodium soy sauce (2 tablespoons) – Seasons the rice without making it overly salty.
Rice vinegar (1 tablespoon) – A small splash brightens the whole pan and keeps the flavors from feeling heavy.
Garlic powder (1/2 teaspoon) and onion powder (1/2 teaspoon) – Quick seasoning that blends easily into the rice without needing to chop anything.
Smoked paprika (1/2 teaspoon) – Adds a gentle smokiness and a deeper color to the rice.
Mayonnaise (1/2 cup) – The base of the bang bang sauce, making it creamy and smooth.
Sweet chili sauce (3 tablespoons) – Brings sweetness and a mild, pleasant heat to the sauce.
Sriracha or other hot chili sauce (1 tablespoon) – For that extra kick. You can adjust this up or down depending on how spicy you like things.
Honey (1 tablespoon) – Balances the heat and adds a soft sweetness to the bang bang sauce.

Instructions

Take a moment to read through the steps first. Once you start, the recipe moves along at a comfortable pace, and it is easier when you know what is coming next.

Chill the rice. If you have not already, cook the jasmine rice according to the package directions. Spread it out on a tray or large plate to cool, then chill it so the grains firm up. This step makes a big difference in how your fried rice turns out, so it is worth planning ahead a bit.
Coat the chicken. Add the bite-size pieces of boneless skinless chicken breast to a bowl. Sprinkle in the cornstarch, fine salt, and ground black pepper. Toss with your hands or a spoon until every piece is lightly coated and there is no loose cornstarch sitting at the bottom. The chicken should look slightly powdery but not clumpy.
Mix the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha or other hot chili sauce, and honey. Keep whisking until the mixture is smooth and even in color. Set this bang bang sauce aside; you will add it near the end so it stays creamy.
Stir together the seasoning mixture. In another small bowl, combine the low sodium soy sauce, rice vinegar, garlic powder, onion powder, and smoked paprika. Stir until the powders dissolve into the liquid. This will season the rice and help it pick up color and flavor quickly in the pan.
Cook the chicken. Heat a large nonstick skillet or wok over medium-high heat. Add 2 tablespoons of the neutral oil for frying and swirl to coat the surface. Add the coated chicken pieces in a single layer. Let them cook, stirring occasionally, until they are lightly golden on the outside and cooked through in the center. This usually takes several minutes, depending on the size of your pieces. Transfer the cooked chicken to a plate and set aside for now.
Scramble the eggs. Reduce the heat to medium. Add the remaining 1 tablespoon of neutral oil to the same skillet. Pour in the lightly beaten eggs and gently stir, pushing them around the pan as they set. You are aiming for soft curds, not dry chunks, so take your time and pull the pan off the heat for a moment if they are cooking too fast.
Add butter and green onion whites. When the eggs are just set but still a little glossy, add the unsalted butter and the sliced white parts of the green onions. Stir until the butter melts and the green onion softens slightly in the warm eggs. The pan will smell cozy and savory at this point.
Stir in the mixed vegetables. Add the thawed frozen mixed vegetables to the skillet. Cook for a couple of minutes, stirring often, until the vegetables are heated through and lightly coated in the buttery egg mixture. They should look bright and feel warm but not mushy.
Fry the rice. Turn the heat back up to medium-high. Add the chilled jasmine rice to the skillet, breaking up any clumps with a spatula. Toss the rice with the eggs and vegetables until everything is evenly mixed. Give it a minute or two to heat up, letting some of the grains get a bit toasty on the bottom.
Season the rice. Pour the soy sauce, rice vinegar, garlic powder, onion powder, and smoked paprika seasoning mixture over the rice. Stir and toss continuously so the rice absorbs the liquid evenly. You should see the color deepen slightly as the seasoning coats the grains.
Return the chicken. Add the cooked chicken and any juices from the plate back into the skillet. Fold it gently into the seasoned rice so the pieces are spread throughout. Let everything cook together for another minute or two, just until the chicken is hot again.
Add the bang bang sauce. Drizzle most of the prepared bang bang sauce over the chicken fried rice. Toss well so the rice and chicken are lightly but evenly coated in the creamy sweet and spicy sauce. You do not need to use every last drop right away; it is nice to keep a little back in case someone wants extra at the table.
Finish with green onion greens and serve. Sprinkle the sliced green parts of the green onions over the top. Give the rice one final gentle toss. Taste a small spoonful and decide if you want to add a bit more of the remaining bang bang sauce. When it tastes balanced to you, take the pan off the heat and serve warm.

Cook and Prep Times

Prep time: 20 minutes (including cutting the chicken and mixing the sauces)
Cook time: 20 minutes
Total time: About 40 minutes
Servings: 4 generous portions

Nutritional information

The following is an approximate nutrition breakdown for one serving of Bang Bang Chicken Fried Rice when the recipe is divided into four portions. Actual values can vary, but this will give you a reasonable idea of what you are eating.

Calories: 620 kcal
Carbohydrates: 55 g
Protein: 32 g
Fat: 28 g
Saturated fat: 6 g
Sodium: 980 mg
Fiber: 3 g
Sugar: 13 g

It is a fairly hearty bowl, so you can always pair a smaller portion with a simple side salad or some extra steamed vegetables if you want to lighten things up a bit.

Frequently asked questions

Can I use freshly cooked rice instead of chilled rice?

You can, but it will not give quite the same texture. Freshly cooked rice tends to be softer and more moist, so it can clump and turn a bit sticky in the pan. If you are in a hurry, spread the hot rice on a tray and let it cool for as long as you can, then pop it into the fridge or freezer for a short time. Even 20–30 minutes of cooling helps the grains firm up and makes your Bang Bang Chicken Fried Rice come out closer to takeout style.

How spicy is this Bang Bang Chicken Fried Rice?

The heat mainly comes from the sriracha in the bang bang sauce. At the amount used here, it has a gentle kick but is not fiery. If you are cooking for people who are sensitive to spice, you can cut the sriracha in half or leave it out and let everyone add a little at the table. On the flip side, if you like things hotter, add an extra drizzle of sriracha when you mix the sauce or over your own serving.

Can I make this recipe ahead of time?

Yes, this Bang Bang Chicken Fried Rice keeps quite well. Cook the recipe as written, let it cool, then store it in an airtight container in the fridge. It is best eaten within 3 days. To reheat, warm it in a skillet over medium heat, stirring often, until hot. If it seems a little dry, you can add a small spoonful of water or an extra drizzle of the bang bang sauce while it warms. The rice will not be exactly the same as when it is freshly made, but it still makes a very satisfying next-day lunch or quick dinner.