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Sheet pan bang bang chicken with crispy rice, drizzled with creamy bang bang sauce and topped with sliced green onions.

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Easy Sheet Pan Bang Bang Chicken with Crispy Rice

Recipe by Bailey Sissom

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.

  • Total Time50 minutes
  • Yield6 servings 1x

Ingredients

Scale

Chicken​

  • 1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces

  • 1½ tablespoons olive oil

  • 1 tablespoon cornstarch

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • ¾ teaspoon salt

  • ¼ teaspoon black pepper

Crispy Rice

3 cups (450g) cooked jasmine or white rice, completely cold

  • 1½ tablespoons olive oil

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • 1 tablespoon soy sauce

  • 3 to 4 green onions, thinly sliced

Bang Bang Sauce​

  • ½ cup (120g) mayonnaise

  • ¼ cup (60g) sweet chili sauce

  • 1 to 2 tablespoons sriracha

  • 1 teaspoon rice vinegar

Instructions

  1. prepare the rice: If your rice is warm, refrigerate it before starting the recipe. Freshly cooked rice and microwaved frozen rice both work; it just needs to be cold before it goes onto the sheet pan.
  2. heat the pan: Put a large rimmed sheet pan in the oven and heat the oven to 425°F. The pan needs to be hot before anything goes on it.
  3. coat the chicken: In a large bowl, toss the chicken thighs (1½ pounds) with olive oil (1½ tablespoons), cornstarch (1 tablespoon), garlic powder (1 teaspoon), paprika (1 teaspoon), salt (¾ teaspoon), and black pepper (¼ teaspoon) until evenly coated.
  4. roast the chicken: Carefully pull the hot pan from the oven and spread the chicken in a single layer. Roast until cooked through and browned around the edges, flipping once halfway. My roughly ¾-inch pieces took about 16 minutes; larger pieces will take longer. The chicken is done when it reaches 165°F. Immediately transfer to a plate and wrap tightly in two layers of foil to keep warm. Do not clean the sheet pan.
  5. crisp the rice: Add the cold rice (3 cups) directly to the hot, dirty sheet pan along with olive oil (1½ tablespoons), salt (½ teaspoon), garlic powder (½ teaspoon), and soy sauce (1 tablespoon). Toss on the pan and spread into an even layer. Bake 20 to 25 minutes, stirring once about halfway through. The rice will start to clump together and develop a light crust where it touches the pan. You want fluffy rice with crisp, crusty bits, not chewy rice that is deeply browned all over.
  6. make the bang bang sauce: While the rice cooks, whisk together the mayonnaise (½ cup), sweet chili sauce (¼ cup), sriracha (1 to 2 tablespoons), and rice vinegar (1 teaspoon) until smooth.
  7. finish the pan: Remove the rice from the oven and immediately stir in the sliced green onions (3 to 4). Add the warm chicken back to the sheet pan and drizzle generously with the bang bang sauce. Serve with the remaining sauce alongside.

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.

Sauce Quantity: The recipe is written for a reasonable amount, but  most people want more. It keeps well in the fridge and is great on leftovers.

Cut Size: Cutting the chicken into roughly 3/4-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. 

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/6th 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

Find it online: https://www.simplysissom.com/easy-sheet-pan-bang-bang-chicken-with-crispy-rice/