Crispy fried chicken tossed in creamy, spicy-sweet bang bang sauce, served over rice. Made with gochujang, mayo, chili sauce & honey.
The first time I tried Bang Bang Chicken Fried Rice wasn’t at some hip fusion place downtown. Nope. It was in a tiny college apartment kitchen, with smoke alarms blaring and me fanning the air with a towel in one hand, and a spatula in the other. Classic.
I had just watched one of those “easy weeknight dinner” reels (you know, the ones where they make everything in 45 seconds?), and I thought—sure, I can do that. Spoiler: I couldn’t… not exactly. I burnt the first batch of chicken, used way too much gochujang, and forgot the rice entirely. But oh man, even the slightly charred version was addictive. I’ve tweaked it ever since, and now—years later—it’s become a weird sort of comfort dish. You know, the kind you make when you’re tired but still want something that feels like you tried.
Anyway, I figured it’s about time I shared my not-so-perfect-but-definitely-delicious version. So here it is—straight from my slightly stained notebook to your screen.
Why You’ll Love This Bang Bang Chicken Fried Rice Recipe?
Let’s be real. We’ve all had chicken and rice, right? It’s a Tuesday night staple. But Bang Bang Chicken Fried Rice? That’s a whole other story. This version brings the crispy goodness of fried chicken (twice-fried for that extra crunch because, well, YOLO), and coats it in this silky, spicy, sweet-and-savory sauce that clings to every bite like it was born to be there. Think creamy mayo meets sweet chili with a little Korean heat thrown in for flair. It’s the kind of meal you crave at midnight, and weirdly, the kind that feels just as good reheated the next day. Plus—bonus—it makes you feel like a kitchen rockstar without having to own a wok the size of a satellite dish.
Ingredient Notes:
Before you start, let’s chat ingredients. Because yes, details matter—but not everything has to be perfect. Substitutions? Totally cool. Here’s what I use and why:
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Milk + Egg: Basic marinade. It’s like a sticky base for the flour to cling to. Think of it as edible glue.
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Potato starch & All-purpose flour: This duo makes the crispiest coating. Potato starch = that magical, light crunch. Flour adds structure.
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Shichimi togarashi: Japanese chili blend. Slightly citrusy, slightly spicy. If you don’t have it, no biggie. Use cayenne or skip it altogether.
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Boneless chicken breast: I like cubes for even frying. Thighs work too if you want something juicier.
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Oil: Enough to deep fry. I know—it’s a lot. But it’s worth it for that golden crispiness.
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Sauce (aka the hero): Mayo (yes, trust me), honey, sweet chili sauce, and gochujang. Together, it’s creamy, spicy, sweet, and weirdly addictive.
How To Make Bang Bang Chicken Fried Rice?
Step 1: Marinade madness
Whisk your milk and egg. Toss in the chicken. Let it sit for 15 minutes. Go scroll TikTok or sip some tea. It just needs time to soak in.
Step 2: Shake it like you mean it
Mix the starch, flour, salt, pepper, and shichimi in a bowl—or honestly, dump it in a zip bag. Drain the chicken and shake it all around. Like, really shake it. You want every cube to get that perfect coating.
Step 3: First fry (it’s quick)
Heat your oil to 325°F. Fry the chicken in small batches—don’t crowd the pan! Just 90 seconds. That’s it. You’ll think it looks pale and sad. That’s okay.
Step 4: Second fry = golden glory
Now bump the oil to 350°F and refry those pieces. They’ll go from meh to magnificent. Super crispy, slightly puffed, golden little nuggets. Set ’em aside on paper towels.
Step 5: The Sauce
Mix mayo, honey, sweet chili, and gochujang in a bowl. Taste it. Adjust it. Too spicy? Add more mayo. Too tame? Gochujang it up. You do you.
Step 6: Sauce + Chicken = Magic
Toss the hot chicken into the sauce while it’s still warm. Watch it get all glossy and irresistible. Then spoon it over hot rice and breathe in the happiness.
Storage Options:
Okay, confession time—I rarely have leftovers. But if you do, keep the chicken separate from the rice or sauce to avoid soggy sadness. Store everything in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer (microwave is fine too, just not as crisp). Then re-toss in sauce or serve it on the side for dipping.
Want To Save This Recipe?
Variations and Substitutions:
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No potato starch? Use cornstarch.
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No gochujang? Sriracha or sambal oelek will get you close.
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Want it gluten-free? Use GF flour and double-check your sauces.
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Veggie twist? Try tofu or even crispy cauliflower.
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More veggies? Stir-fried bell peppers, peas, or scallions go great tossed in with the rice.
What to Serve with Bang Bang Chicken Fried Rice?
This dish is pretty bold on its own, but if you wanna go full dinner party mode, here’s what works:
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Cold cucumber salad – something crunchy and cool
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Kimchi – that fermented funk balances the richness
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Iced green tea or beer – pick your vibe
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Toasted sesame broccoli – for when you feel like being a little healthy
Frequently Asked Questions:
Can I air fry the chicken instead?
Yep. Spray it with oil and give it a go. You’ll lose a little crisp but gain some peace of mind.
Is this crazy spicy?
Not really! It’s got a little kick. Tone it down by cutting the gochujang or sweeten it up with more honey.
Can I make the sauce ahead of time?
Heck yes. It gets even better after sitting in the fridge for a day. Just give it a good stir before serving.
And that’s it—my Bang Bang Chicken Fried Rice recipe, messy fingerprints and all. It’s not the most traditional, not the most refined, but dang, it’s real. And comforting. And kinda addictive. If you try it, let me know what you think. Or if you make a totally wild version with crushed Hot Cheetos or something—I wanna hear all about it.
Cooking should be fun. Let’s not overthink it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bang Bang Chicken Fried Rice
Ingredients
- ⅓ cup whole milk
- 1 large egg
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- ¼ cup potato starch
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp shichimi togarashi Japanese red pepper blend
- 2 cups neutral oil such as canola or vegetable, or as needed for frying
For the Bang Bang Sauce:
- ¼ cup mayonnaise
- 2 tbsp honey
- 2 tbsp sweet chili sauce
- 1 tsp gochujang Korean chili paste
Instructions
Marinate the Chicken
- In a large mixing bowl, whisk together the milk and egg until well combined. Add the cubed chicken, ensuring all pieces are evenly coated. Allow the chicken to marinate for approximately 15 minutes at room temperature. After marinating, drain and discard the excess liquid.
Prepare the Coating
- In a separate medium bowl, mix the potato starch, all-purpose flour, salt, black pepper, and shichimi togarashi. Transfer the mixture into a large resealable plastic bag. Add the drained chicken, seal the bag, and shake vigorously until all chicken pieces are thoroughly coated.
Initial Frying
- In a deep saucepan, heat approximately 2 inches of oil to 325°F (165°C). Working in small batches (5–8 pieces), fry the chicken for 90 seconds. Do not overcrowd the pan. Once cooked, transfer the chicken to a paper towel-lined plate and keep each batch separate.
Second Frying for Crispiness
- Increase the oil temperature to 350°F (175°C). Once the oil reaches temperature and is actively bubbling, reintroduce the first batch of chicken. Fry for an additional 90 seconds, or until golden brown and fully cooked. Repeat this process with the remaining batches.
Prepare the Sauce
- In a large bowl, whisk together the mayonnaise, honey, sweet chili sauce, and gochujang until the mixture is smooth and well incorporated. Adjust sweetness or spice according to preference.
Combine and Serve
- Toss the freshly fried chicken into the sauce, ensuring every piece is evenly coated. Serve hot, ideally over steamed rice, and garnish as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
