Description
Bang Bang Chicken Fried Rice combines crispy, spicy chicken with savory soy-glazed fried rice for a deliciously satisfying meal. The chicken is coated and fried to golden perfection, then tossed in a creamy, spicy bang bang sauce. Mixed with aromatics, peas, carrots, and scrambled eggs, this dish offers a vibrant blend of textures and flavors that’s perfect for a quick dinner or lunch.
Ingredients
Scale
For the Fried Rice:
- 1 ½ cups cooked white rice (preferably day-old)
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp red pepper flakes
- ¾ cup frozen peas and carrots
- 2 tsp sesame oil
- 4 tbsp soy sauce
- 2 eggs
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp garlic chili paste
- 2 tbsp spicy honey
- 2 tbsp sriracha
- 1 tsp salt
- 1 tsp black pepper
For the Chicken:
- 2 chicken breasts, diced
- ¼ cup flour
- ¼ cup cornstarch
- Salt and pepper to taste
- ¼ cup water (add 1 tbsp at a time if needed)
- ½ cup frying oil
Optional Garnish:
- Green onions, chopped
- Extra sriracha or spicy honey drizzle
Instructions
- Coat and Fry the Chicken: In a bowl, mix diced chicken, flour, cornstarch, salt, pepper, and water until the coating is slightly sticky. Heat ½ cup frying oil in a wok or deep pan over medium heat. Fry the chicken for 10-12 minutes, flipping occasionally, until golden brown and crispy. Remove from the pan and set aside.
- Prepare the Fried Rice: In the same pan, add a little more oil if needed. Sauté shallot, garlic, and ginger for 30 seconds to 1 minute until fragrant. Add the frozen peas and carrots and stir well.
- Stir-Fry the Rice: Add day-old cooked rice to the pan, breaking up any clumps. Pour in sesame oil and soy sauce, stirring to coat everything evenly. Push the rice to one side of the pan and crack in 2 eggs. Scramble the eggs until cooked, then mix them into the rice.
- Toss Chicken in Bang Bang Sauce: In a bowl, whisk together mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and pepper. Toss the crispy chicken in the sauce until fully coated.
- Assemble and Serve: Plate the fried rice and top with the Bang Bang Chicken. Garnish with chopped green onions and an optional drizzle of extra sriracha or spicy honey. Serve immediately and enjoy.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy.
- Adjust the spiciness of the bang bang sauce by reducing or increasing sriracha and chili paste according to taste.
- Make sure the chicken is fully coated and the oil is hot enough to get a crispy texture.
- You can substitute chicken breasts with thighs for a juicier option.
- Leftover fried rice can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (approximately 1 cup fried rice with chicken)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
