
A quick, flavorful fried rice tossed with crispy diced chicken and a creamy sweet chili bang bang sauce, perfect for weeknight dinners and meal prep.

This bang bang chicken fried rice has become my go to weeknight savior and comfort bowl all in one. I first combined a spicy sweet chili aioli with simple stir fried rice on a rainy evening when the fridge held only day old rice and a single chicken breast. The result was a balanced mix of crunchy, creamy, savory, and slightly spicy notes that had everyone reaching for seconds. The texture of slightly crisped cold rice, tender diced chicken, and softly scrambled egg is what keeps this dish interesting every time.
I discovered how forgiving this preparation is when I had to scale up for guests on short notice. With pantry staples and a couple of fresh vegetables it turned into a crowd pleaser that travels well to potlucks. It reheats without losing its character which makes it ideal for lunches the following day. This version leans on a homemade bang bang dressing made from mayonnaise, sweet chili sauce, and a touch of Sriracha plus rice vinegar for brightness. It is approachable, quick, and endlessly adaptable.
When I first served this to my family they called it playful and addictive. My partner said it tasted like a restaurant bowl but better because it was warm and fresh from home. Over time small tweaks, like cooking the rice a minute longer on high heat to add crisp, became family preferences. It is the recipe I reach for when I want something fast, satisfying, and slightly spicy without fuss.

My favorite aspect of this preparation is how forgiving it is. On nights when vegetables are sparse I have used thinly sliced bell pepper or spinach without altering the overall approach. Family members love the creamy dressing which adds richness that contrasts beautifully with the toasted rice edges. When I serve this at casual gatherings people often ask for the sauce recipe, and I encourage them to try different heat levels depending on their tolerance. The balance between sweet chili and vinegar is the key to that fresh, layered flavor.
Store leftovers in shallow airtight containers to cool quickly and preserve texture. Refrigerate for up to three days. For longer storage freeze in meal sized portions for up to three months. Thaw overnight in the fridge before reheating. Reheat in a skillet on medium heat with a splash of water or oil to revive moisture and crisp the rice slightly. Avoid microwaving from frozen as it tends to steam the rice and soften the crisp edges.
To make the bowl gluten free swap soy sauce with tamari or coconut aminos at a one to one ratio. For an egg free option use an egg free mayonnaise and omit the scrambled eggs or replace with firm tofu crumbles sautéed until golden. Use chicken thighs for more forgiving protein or swap for shrimp with shorter cooking time. If you need less heat reduce Sriracha to one half tablespoon and increase sweet chili sauce to maintain sweetness.
Serve with a wedge of lime and extra sliced green onion for freshness. Pair with a simple cucumber salad dressed with rice vinegar and sesame oil for a crisp side. For family style dinners put the rice in a large shallow bowl and offer the bang bang sauce on the side for guests to add more if they like it spicy. Crushed roasted peanuts or sesame seeds sprinkled on top add texture and a nutty finish.

Stir fried rice dishes have roots across East and Southeast Asian kitchens where using leftover rice and simple proteins is traditional. This version borrows the concept of creamy spicy sauces popular in contemporary fusion cooking. The bang bang flavor echoes Southeast Asian sweet chili condiments and modern American spicy mayonnaise trends, creating a cross cultural comfort bowl that is approachable for home cooks.
In spring swap peas for fresh sugar snap peas and add chopped asparagus tips. In summer use sweet corn off the cob and thinly sliced bell peppers. In autumn add roasted diced squash and a pinch of smoked paprika for warmth. During winter choose frozen vegetables and heartier proteins such as dark meat chicken to add richness.
Prep elements in advance by cooking rice and cooling it in the refrigerator, dicing chicken and vegetables, and mixing the bang bang dressing. Store components in separate containers and assemble quickly on the night of service. Cooked chicken and scrambled eggs keep well refrigerated and can be combined with hot rice for a fast assembly under 10 minutes. Use shallow containers for even cooling and label with dates.
This bowl is a small celebration of resourceful cooking and layered flavors. Make it your own by adjusting heat, swapping proteins, or adding seasonal produce. It is both dependable and playful, a recipe to return to again and again.
Use day old rice for the best texture because it has less moisture and crisps up in the pan.
Spread freshly cooked rice on a tray and chill for 20 minutes if you did not plan ahead.
Pat the chicken dry before searing to encourage browning and avoid steaming.
Cook on high heat to develop slight crisp on the rice without drying out the proteins.
This nourishing bang bang chicken fried rice recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Bang Bang Chicken Fried Rice recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk 1 4 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, and 1 teaspoon rice vinegar in a small bowl until smooth. Taste and adjust heat as needed.
Heat 1 tablespoon oil in a large skillet over medium high heat. Pat the diced chicken dry, season with salt and pepper, and cook until browned and cooked through about 5 to 6 minutes. Remove from pan and set aside.
Lower the heat slightly and scramble beaten eggs until just set. Remove while still moist to avoid overcooking and set aside with the chicken.
Add another drizzle of oil to the pan and sauté diced carrots and minced garlic for 2 to 3 minutes until softened. Stir in green peas and cook for one more minute.
Increase heat to high, add the cold cooked rice, break up clumps with a spatula, and stir fry for 3 to 4 minutes until the rice develops a little crisp.
Return the chicken and eggs to the pan. Add 2 to 3 tablespoons soy sauce and toss to coat evenly. Adjust seasoning.
Pour the bang bang sauce over the rice mixture and stir until everything is evenly coated and heated through for one to two minutes.
Remove from heat, sprinkle sliced green onions on top, and serve hot. Offer extra sauce on the side for guests who like more heat.
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