Introduction & Overview
Bang Bang Chicken as a concept generally means crispy chicken pieces coated (or drizzled) with a creamy, sweet‑spicy sauce (often mayonnaise + chili/sweet chili + sometimes vinegar or hot sauce). The “Bang Bang” name is catchy and suggests bold flavor. In this dish, we combine that concept with a bed of fried rice to make a full one‑pan or one‑wok style meal.
This version gives you crisp chicken, a luscious sweet‑spicy “Bang Bang” sauce, and a fried rice base with vegetables and eggs. It draws on several web recipes that combine these elements.
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Cooking time is moderate (around 40–50 minutes from start to finish, depending on prep and rice) and it's great for using day‑old rice. Using cold rice helps prevent mushiness in the fried rice.
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Below is the full recipe with step‑by‑step instructions, tips, and optional substitutions.
Ingredients (for ~4–6 servings)
Here are the ingredients you’ll need, divided into sections:
For the Chicken
1½ pounds (≈ 680 g) boneless, skinless chicken breast (or thighs if you prefer) — cut into ~1‑inch (2.5 cm) cubes or bite‑sized pieces
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1 tablespoon vegetable oil (for coating / sautéing)
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon kosher salt (or regular salt)
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½ teaspoon freshly ground black pepper
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For the Bang Bang Sauce (Sweet‑Spicy Creamy Sauce)
You’ll want about 1 cup (240 ml) of sauce total (you may use half to toss the chicken and reserve the rest for drizzling).
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Common ingredients in this sauce include:
½ cup mayonnaise
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¼ cup sweet chili sauce (Thai sweet chili sauce)
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1 tablespoon honey (or sugar)
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1 tablespoon Sriracha (or another hot sauce) — adjust to taste for spiciness
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1 tablespoon rice vinegar (or white vinegar) or lemon juice (a bit of acidity helps balance)
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You may also find alternative versions using gochujang or chili paste for extra heat.
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For the Fried Rice Base
2 tablespoons sesame oil (divided)
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4 large eggs, beaten lightly
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½ teaspoon kosher salt (for the eggs / rice seasoning)
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2 large carrots, diced
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1 large white onion, diced
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¼ cup green onions (scallions), diced (plus extra for garnish)
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1 teaspoon garlic, minced (fresh)
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4 cups long-grain white rice, cooked and cooled (preferably “day-old” rice)
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¼ cup unsalted butter, melted (optional, for richness)
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1 teaspoon lemon juice (or extra acidity)
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2 tablespoons soy sauce
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⅓ cup frozen peas (or thawed)
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Equipment & Prep Tips
Large skillet or wok (for fried rice)
Another skillet or use the same depending on capacity (for cooking chicken)
Mixing bowls (one for chicken seasoning, one for sauce)
Whisk and spatula
Knife and cutting board for chopping vegetables
Measuring spoons / cups
If desired, an air fryer (some recipes cook the chicken in an air fryer)
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Cooling rack or plate for resting cooked chicken
Prep Tips:
Cook the rice in advance, ideally the day before. Chill it so the grains are firmer and won’t clump or get mushy when stir-fried.
Dice all vegetables ahead of time (mise en place) so you can work quickly.
Mix the Bang Bang sauce in advance so it’s ready when the chicken is cooked.
Season the chicken pieces first (paprika, garlic powder, salt, pepper) before cooking.
Step-by-Step Instructions
Here is a detailed process. I’ll break it into phases: prepare sauce, cook chicken, cook fried rice, assemble, and serve.
1. Make the Bang Bang Sauce
In a medium bowl, combine mayonnaise, sweet chili sauce, honey, Sriracha (or hot sauce), and rice vinegar (or lemon juice).
Whisk until smooth and creamy, adjusting heat or sweetness as desired (taste and tweak).
You can divide the sauce (e.g. use half for coating the chicken, reserve half for drizzling over final dish).
Set aside the sauce for later. Having it ready simplifies the later steps.
2. Season & Cook the Chicken
Toss the chicken cubes in a bowl with vegetable oil, paprika, garlic powder, salt, and pepper, mixing until evenly coated.
You have a few options for cooking:
Pan-fry / skillet method: heat some oil in a hot skillet over medium-high heat, then add the chicken pieces in a single layer (do not overcrowd). Cook ~5–7 minutes per side (or until golden, crisp, and cooked through, internal temperature ~165°F / 74°C).
Air-fryer method: if you have an air fryer, you can cook the seasoned chicken cubes in a single layer at ~400 °F (≈ 200 °C) for ~11–12 minutes with flipping halfway, until golden and cooked.
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Once chicken is cooked and golden, place it aside on a rack or plate. Optional: cover loosely with foil to keep warm while finishing the rice.
3. Prepare the Fried Rice Base
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium to medium-high heat.
Add the beaten eggs with a pinch of salt and scramble gently until just set into soft curds, then remove and set aside (you’ll add them back later).
In the same skillet, add the remaining sesame oil. Sauté diced carrots, onion, and green onions for ~4–5 minutes until the carrots begin to soften and the onions become translucent.
Add the minced garlic in the last minute, stirring so it becomes fragrant (don’t burn it).
Add the cold, cooked rice to the skillet. Break up any clumps with a spatula or spoon, and fold into the vegetables. Press portions of the rice onto the hot surface to allow some crisping on contact (this gives you little bits of crisp texture).
Stir occasionally for 2–3 minutes until rice is heated through and starting to take on bits of color.
Return the scrambled eggs to the pan, and then drizzle in the melted butter (if using), lemon juice, soy sauce, and add frozen peas. Mix to combine. Let cook 1–2 more minutes so peas warm through and flavors meld.
4. Combine Chicken and Sauce, and Plate
Toss the cooked chicken pieces with half of the Bang Bang sauce until they’re well coated.
Optionally reserve some sauce (the other half) to drizzle on top after plating.
Plate the fried rice on serving plates or a family-style platter; top with the sauced chicken pieces.
Garnish with extra green onions or scallions for freshness and color.
If you like extra sauce, drizzle the remaining sauce around or over the chicken.
5. Serve & Enjoy
Serve hot. Because the chicken is coated in sauce, it’s best to eat soon so the crispiness isn't lost too much. But the combination of textures and flavors — creamy, sweet, spicy, soft rice, crunchy chicken bits — is what makes this very satisfying.
Tips, Variations & Troubleshooting
Here are many tips and alternate ideas to help you adapt the recipe, troubleshoot issues, or enhance flavor.
Tips for Best Results
Use day‑old rice (chilled) — fresh rice has too much moisture and may clump or turn mushy.
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Don’t overcrowd the skillet when cooking chicken — cook in batches if needed so pieces get crisp.
Adjust the heat of the sauce to your liking — more Sriracha or chili sauce gives more kick; reduce for milder taste.
If the sauce seems too thick, thin it with a small splash of water, milk, or vinegar.
If the sauce is too thin, add a bit more mayonnaise or reduce liquid.
To preserve crispiness, coat the chicken only near the end, and don’t let it sit too long in sauce before serving.
You can partially re-crisp the chicken in a hot oven or skillet just before serving if it softens too much.
To save time, you can cook chicken and rice in parallel (start cooking rice earlier, then while chicken is cooking begin vegetables & eggs in another pan).
Taste and adjust salt / acidity (lemon juice) at the end — sometimes a bit more brightness helps balance the richness.
Variations & Substitutions
Use chicken thighs in place of breast for juicier meat.
Use tofu or tempeh instead of chicken for a vegetarian/vegan version — press and fry them until golden, then coat in sauce.
Swap the sweet chili sauce for red chili sauce + sugar if sweet chili sauce isn’t available.
Add or substitute vegetables: bell peppers, snap peas, corn, mushrooms, broccoli florets, etc.
Use brown rice, jasmine rice, basmati rice, or even cauliflower rice (though texture will differ).
For a gluten-free version, use tamari instead of soy sauce, and check your sauces for gluten content.
To increase protein, you can mix in shrimp, extra egg, or edamame.
For more crunch, top with toasted sesame seeds or chopped peanuts.
To vary flavor, you can incorporate some ginger when cooking the vegetables (fresh grated).
Use garnishes like sliced red chili, cilantro, or lime wedges for brightness.
Common Problems & Fixes
Problem Possible Cause Fix / Remedy
Chicken softens and loses crispness Left too long in sauce or steam from rice Coat just before serving, or re-crisp in oven/skillet
Rice is mushy / clumps Rice was fresh / too moist, or too much liquid Use chilled day-old rice, reduce added liquid
Sauce too thick / hard to pour Too much mayonnaise / little to no thinning Add small splash of water, vinegar, or milk to loosen
Sauce too thin / watery Too much liquid or acidic component Add more mayonnaise or reduce thinning liquid
Chicken undercooked inside Pieces too large / heat too low Cut into uniform size, cook on sufficiently high heat
Sauce too spicy or too sweet Ratio of chili to sweetness not balanced Adjust by adding more honey/sweetness or more chili/sauce
Burnt rice bits / burning rice Heat too high or left unmoved too long Monitor heat, stir more often, or reduce to medium-high
Serving Suggestions
Serve with extra Bang Bang sauce on the side for those who like more sauce.
Accompany with steamed or stir-fried vegetables (bok choy, broccoli, snap peas) to add color and balance.
Add pickled cucumber slices or a small Asian slaw for freshness and acidity.
Serve with lime wedges — a squeeze right before eating can brighten the flavor.
For garnish, sprinkle toasted sesame seeds or chopped cilantro.
You could serve this alongside miso soup, egg drop soup, or a light broth if you want a multi-course meal.
Leftovers can be packed (keep sauce and rice separate if possible) and reheated in a hot skillet or microwave (cover loosely to prevent sogginess).
Approximate Nutritional Estimate (per serving, ~4–6 servings)
These are rough estimates and will depend on portion sizes, how much sauce is used, oil absorption, etc.:
Calories: ~ 500–700 kcal
Protein: ~ 25–35 g
Fat: ~ 20–35 g (depending on amount of oil, butter, and mayonnaise)
Carbohydrates: ~ 50–70 g (mostly from rice)
Fiber: ~ 2–4 g (from vegetables, peas)
Sodium: variable (depending on salt, soy sauce, sauces)
Narrative Walk‑Through & Tips in Context
Here’s how you might experience making this dish in your kitchen, weaving in tips and personal narrative to make it more intuitive:
On a busy evening, I like to plan ahead: cook rice early, let it cool and refrigerate. That way the next steps go smoothly. When I’m ready, I chop the chicken into bite-sized cubes and put them into a bowl. I drizzle in a bit of vegetable oil, sprinkle paprika, garlic powder, salt, and pepper, and toss until everything is evenly coated.
Meanwhile, I have the Bang Bang sauce already whisked together: creamy mayo, sweet chili sauce, honey, a bit of Sriracha, and a splash of vinegar — balanced between sweet, spicy, and tangy. I taste it and adjust (sometimes a tiny extra Sriracha if I want more heat, or a bit more honey if it’s too sharp).
I heat a skillet with oil over medium-high heat. In goes the chicken in a single layer; no crowding. The sizzle is immediate. I let each side cook until golden and crisp, turning carefully so I don’t break the pieces. When done, I transfer to a plate. If I’m worried about losing crispness, I’ll keep the chicken warm in a low oven.
Switching to a large wok or wide skillet, I heat some sesame oil, then gently scramble the beaten eggs (with a pinch of salt) until they form soft curds. I set them aside. In the same pan, I add more sesame oil and stir-fry diced carrots, onion, and green onion for a few minutes until they begin to soften. In the last 30 seconds, I add minced garlic.
Then, I toss in the cold, day-old rice. It’s important that the rice is cold — that ensures the grains don’t stick and clump. I break up clumps with a spatula, pressing rice down so bits contact the hot surface (this gives little crisp edges). After a few minutes, it’s warmed through. I stir back in the scrambled eggs, then drizzle melted butter (for richness), a splash of lemon juice, soy sauce, and let frozen peas warm through.
Now, here’s the satisfying part: tossing the cooked chicken in the Bang Bang sauce. I use half of the sauce to coat the chicken well, reserving the rest to drizzle. I place the fried rice on plates or a platter, top with the sauced chicken, and sprinkle extra green onion. If I want visual flair or more sauce, I drizzle the rest over top.
The first bite is one of contrast: crisp chicken coated in creamy sweet‑spicy sauce sitting on a bed of savory fried rice, with little bits of vegetables, juicy peas, and the richness of egg. The mixture of textures and flavors keeps you going back for more.
If I have leftover rice or chicken, I store them separately. When reheating, I crisp the rice in a hot pan with a touch of oil and reheat or re-crisp the chicken briefly before coating in sauce.
Final Thoughts
This Bang Bang Chicken with Sweet‑Spicy Sauce over Fried Rice is a generous, bold dinner that balances creamy, spicy, savory, and sweet sensations. Its strengths lie in:
Contrasting textures (crisp chicken + soft rice)
A flavorful sauce that brings the “Bang Bang” identity
Flexibility (you can vary protein, vegetables, spice levels)
Use of leftover or day-old rice to avoid waste
If you like, I can format a printable version, or a version adapted to ingredients common in your area (Morocco) with local substitutions. Would you like me to provide that next?
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