Sheet Pan Bang Bang Chicken with Crispy Rice is a quick weeknight dinner made with golden brown chicken thighs, crispy white rice, and a creamy, slightly spicy sauce made from Thai sweet chili sauce, olive oil, and the perfect amount of sriracha.
Make extra bang bang sauce. I doubled it the second time because everyone wanted more to drizzle over the crispy rice and chicken. It’s that good.”
- Jo Anna L.
Jump to:
Bailey's Thoughts ...
I made this bang bang chicken on a weeknight when I wanted something satisfying but simple. My family liked it enough that it disappeared quickly, which is usually all the feedback I need. The sauce is the reason. It’s creamy, a little sweet, a little spicy, and pulls the whole pan together.
This is a sheet pan recipe, but done in stages so each part cooks properly. The chicken roasts first, then comes out. The rice goes onto the same pan and gets crispy in all the good drippings. Only after that does the sauce show up.
You can use chicken thighs or chicken breast here. I cut the chicken into roughly one-inch pieces so it cooks quickly and evenly. Make more sauce than you think you’ll need. The recipe is written for a reasonable amount, but in practice, everyone wanted extra. It stores really well, which makes this a good option for lunches during the week.
– Bailey
P.S. If you like the flavor profile of this recipe but want something lighter, try my chicken cauliflower fried rice.
Ingredients + Substitutions
Chicken: Boneless, skinless chicken thighs or breasts both work here. Thighs stay juicier; breasts are leaner. For a vegetarian version, use roasted vegetables or a hearty plant-based protein cooked separately.
Olive Oil: Avocado oil or another neutral, high-heat oil works just as well.
Cornstarch: Arrowroot starch or potato starch can be used in the same amount. This helps with browning and texture.
Garlic Powder: Onion powder can be used if needed, though the flavor will be slightly different. Fresh garlic is not recommended here, as it can burn at this temperature.
Paprika: Smoked paprika adds a deeper flavor. Regular paprika keeps things mild. Either works.
Cooked White or Jasmine Rice: Any plain cooked rice works, including basmati. Avoid freshly cooked rice. Cold rice is important for crisping.
Soy Sauce: Tamari keeps the recipe gluten-free. Coconut aminos work if avoiding soy, though the rice will be slightly sweeter.
Green Onions: Chives or thinly sliced shallots can be used for a similar finish. Add after cooking.You can also omit and it will still be delicious.
Mayonnaise: Plain Greek yogurt works best. Sour cream also works, but the sauce will be richer and slightly thicker.
Sweet Chili Sauce: A mix of honey and a small amount of vinegar can stand in, though the flavor will be less complex. Adjust to taste.
Sriracha: Any chili garlic sauce or hot sauce works.
Rice Vinegar: Lime juice works interchangeably.
Instructions
- Season and roast the chicken. Toss the chicken pieces with oil and seasonings until evenly coated, then spread in a single layer on a preheated baking sheet and roast until cooked through and lightly golden.
- Crisp the rice. Add the cold cooked rice directly to the hot pan with oil, seasonings, and soy sauce or tamari, then toss and press into an even layer so the rice makes full contact with the pan. Return to the oven and cook until deeply golden and crisp on the bottom.
- Make the bang bang sauce. Whisk all of the sauce ingredients together in a small bowl until smooth and fully combined.
- Assemble and serve. Spoon the roasted chicken over the crispy rice, drizzle generously with the bang bang sauce, and finish with green onions before serving.
Skip the parchment paper.
Parchment paper is great, but not when you’re trying to crisp something. For this recipe, the rice goes directly onto the sheet pan. That direct contact is what lets it dry out, brown, and actually get crispy instead of steaming.
Variations
Make Ahead: The sauce can be made up to 3 days in advance and stored covered in the refrigerator.
Reheating: Reheat rice and chicken in a hot skillet or oven to re-crisp slightly, then add the sauce after heating. You can also use the microwave but you will lose some texture.
Gluten-Free: Use tamari instead of soy sauce to keep the recipe gluten-free.
Nut-Free: This recipe is nut-free.
Dairy-Free: The dish itself is dairy-free, but the sauce contains mayonnaise. Choose a dairy-free mayo if needed.
Vegetarian: The rice and sauce work exactly the same. For the protein, roast vegetables separately on the sheet pan before the rice goes in. Broccoli, cauliflower, mushrooms, or a mix of bell peppers and onions all hold up well at this temperature. Cut vegetables into bite-size pieces so they brown instead of steaming, then serve over the crispy rice with the sauce.
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. For the best texture, keep the chicken, crispy rice, and bang bang sauce stored separately.
Freeze: This dish is not ideal for freezing once assembled. The crispy rice softens after thawing, and the mayonnaise-based bang bang sauce can separate. If needed, the cooked chicken can be frozen on its own in a freezer-safe container for up to 2 months.
Reheat: Reheat the chicken and rice in the oven at 350°F or in a skillet over medium heat until warmed through to help bring back some crispness. The microwave works in short intervals, but the rice will soften. Add the bang bang sauce after reheating.
FAQ
Cold, fully cooked rice crisps instead of steaming. Warm or freshly cooked rice will stay soft and can turn mushy.
Yes. Green onions are mixed in at the end, and quick-cooking vegetables like shredded cabbage or thinly sliced bell peppers can be added after baking.
This works well on its own as a rice bowl, or served with a simple side like steamed green beans or a crisp salad.
Related
Looking for other recipes like this? Try these:
- Asian-Style Turkey Burgers with Sriracha Lime Mayo
- Quick Korean Beef Bowls
- Healthy Orange Chicken and Rice Bowls (Easy Recipe)
- Healthy Air Fryer Egg Rolls (with Oven Directions Too!)
- Quick Chicken Fried Cauliflower Rice (Easy Recipe)
- 20-Minute Bourbon Honey Chicken (Easy Recipe)
- Shrimp Egg Roll In A Bowl (Easy 20 Minute Recipe)
- Healthy Chicken Pad Thai (Easy Recipe)
Recipe
Easy Sheet Pan Bang Bang Chicken with Crispy Rice
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Sheet Pan Bang Bang Chicken with Crispy Rice is a quick weeknight dinner made with golden brown chicken thighs, crispy white rice, and a creamy, slightly spicy sauce made from Thai sweet chili sauce, olive oil, and the perfect amount of sriracha.
Ingredients
Chicken
• 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
• 1½ tablespoon olive oil (21 g)
• 1 tablespoon cornstarch (8 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon paprika (2 g)
• ¾ teaspoon kosher salt (4.5 g)
• ¼ teaspoon black pepper (0.5 g)
Crispy Rice
• 3 cups cooked jasmine or white rice (450 g), completely cold
• 1½ tablespoon olive oil (21 g)
• ½ teaspoon kosher salt (3 g)
• ½ teaspoon garlic powder (1.5 g)
• 1 tablespoon soy sauce (15 g)
• 3 - 4 green onions, thinly sliced (about 30 g)
Bang Bang Sauce
• ½ cup mayonnaise (120 g)
• ¼ cup sweet chili sauce (60 g)
• 1–2 tablespoon sriracha (15–30 g), to taste
• 1 teaspoon rice vinegar (5 g)
Instructions
- Heat the oven to 425°F.
- In a large bowl, toss the chicken with olive oil (1½ Tbsp), cornstarch (1 Tbsp), garlic powder (1 tsp), paprika (1 tsp), kosher salt (¾ tsp), and black pepper (¼ tsp) until evenly coated. Carefully remove the hot sheet pan from the oven and spread the chicken in a single layer. Return to the oven and roast until cooked through and lightly browned, flipping once halfway, about 18 to 22 minutes. Transfer the chicken to a plate and set aside. Do not clean the pan.
- Add the cold cooked rice directly to the hot sheet pan along with olive oil (1½ Tbsp), kosher salt (½ tsp), garlic powder (½ tsp), and soy sauce (1 Tbsp). Toss everything together on the pan, then press the rice into a thin, even layer. Return to the oven and bake until the rice is deeply golden and crispy on the bottom, about 20 to 25 minutes. Stir once halfway if needed. For extra crisp edges, broil briefly at the end.
- Remove the rice from the oven and immediately stir in the sliced green onions (3 to 4).
- While the rice cooks, whisk together mayonnaise (½ cup), sweet chili sauce (¼ cup), sriracha (1–2 Tbsp), and rice vinegar (1 tsp) until smooth.
- Serve the crispy rice topped with the roasted chicken and drizzle generously with the bang bang sauce.
Notes
Nutrition information: This is an estimate and does not include bang bang sauce. Values may vary based on specific ingredients and brands used.
Cold Rice Matters: Use rice that is fully chilled. Cold, dry grains crisp instead of steaming, which is what gives you real texture on the pan.
Why No Parchment: Cooking directly on the sheet pan allows the rice to make full contact with the metal, which is how it gets deeply golden and crisp. Parchment will block that.
Don’t Rush the Rice: The rice may look done before it actually is. Let it stay in the oven until you see real golden color on the bottom. That’s where the flavor is.
Sauce Quantity: The recipe is written for a reasonable amount, but in practice most people want more. It keeps well in the fridge and is great on leftovers.
Cut Size: Cutting the chicken into roughly one-inch pieces helps it cook quickly and evenly without drying out.
Make Ahead: The sauce can be made up to 3 days in advance and stored covered in the refrigerator.
Reheating: Reheat rice and chicken in a hot skillet or oven to re-crisp slightly, then add the sauce after heating. You can also use the microwave but you will lose some texture.
Gluten-Free: Use tamari instead of soy sauce to keep the recipe gluten-free.
Nut-Free: This recipe is nut-free.
Dairy-Free: The dish itself is dairy-free, but the sauce contains mayonnaise. Choose a dairy-free mayo if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: ⅙th of pan
- Calories: 233
- Sugar: 0.3 g
- Sodium: 367.2 mg
- Fat: 8.8 g
- Carbohydrates: 28 g
- Protein: 10 g
- Cholesterol: 35 mg
Comments
No Comments