Easy Sheet Pan Bang Bang Chicken with Crispy Rice Recipe
This Easy Sheet Pan Bang Bang Chicken with Crispy Rice is a delicious and simple one-pan meal featuring tender roasted chicken thighs, crispy golden rice, and a creamy, spicy bang bang sauce. Perfect for a weeknight dinner, this recipe combines bold flavors with minimal cleanup, all made in the oven in under an hour.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Chicken
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1½ Tbsp olive oil (21 g)
- 1 Tbsp cornstarch (8 g)
- 1 tsp garlic powder (3 g)
- 1 tsp paprika (2 g)
- ¾ tsp kosher salt (4.5 g)
- ¼ tsp black pepper (0.5 g)
Crispy Rice
- 3 cups cooked jasmine or white rice (450 g), completely cold
- 1½ Tbsp olive oil (21 g)
- ½ tsp kosher salt (3 g)
- ½ tsp garlic powder (1.5 g)
- 1 Tbsp 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 Tbsp sriracha (15–30 g), to taste
- 1 tsp rice vinegar (5 g)
Instructions
- Preheat: Preheat oven to 425°F (220°C) to prepare for roasting the chicken and crisping the rice.
- Roast the Chicken: In a large bowl, toss chicken pieces with olive oil, cornstarch, garlic powder, paprika, kosher salt, and black pepper until evenly coated. Remove the hot sheet pan from the oven carefully and spread the chicken in a single layer on it. Roast the chicken for 18–22 minutes, flipping halfway through, until fully cooked and lightly browned. Transfer the cooked chicken to a plate and do not clean the pan.
- Make the Crispy Rice: Add the cold cooked rice directly to the same hot sheet pan used for the chicken. Toss the rice with olive oil, kosher salt, garlic powder, and soy sauce until well combined. Press the rice into a thin, even layer on the pan. Bake for 20–25 minutes until the rice is golden and crispy on the bottom. Stir once halfway through baking if needed. Optionally, broil briefly at the end for extra crispiness.
- Finish the Rice: Remove the pan from the oven and immediately stir in the thinly sliced green onions to the crispy rice to incorporate fresh flavor.
- Make the Sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha (adjust to taste), and rice vinegar until smooth and combined. This creates the spicy and creamy bang bang sauce.
- Assemble & Serve: Serve the crispy rice on plates topped with the roasted chicken pieces. Drizzle generously with the bang bang sauce and enjoy this flavorful sheet pan dinner.
Notes
- Make sure the rice is completely cold before using to achieve maximum crispiness.
- Adjust the amount of sriracha in the bang bang sauce to suit your preferred spice level.
- Broiling the rice at the end is optional but adds an extra crunchy texture.
- If using skin-on chicken thighs, remove the skin or be aware it will not crisp up the same way.
- This dish can be served with a side of steamed vegetables or a fresh salad for a balanced meal.
