Description
Bang Bang Chicken Fried Rice is a flavorful and spicy twist on classic fried rice, featuring crispy fried chicken tossed in a creamy, spicy Bang Bang sauce. This dish combines tender chicken coated in a crunchy batter, fragrant stir-fried rice with peas and carrots, and a bold, creamy sauce that brings everything together. Perfect for a quick weeknight dinner or meal prep, it’s bursting with layers of texture and heat.
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 the 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
- Use day-old rice for best texture, as fresh rice can be too sticky and mushy for frying.
- Adjust the spiciness of the Bang Bang sauce by varying the amount of sriracha and garlic chili paste to taste.
- For extra crispiness, ensure the oil is hot enough before frying the chicken, around 350°F (175°C).
- If you prefer a less spicy dish, reduce or omit red pepper flakes and sriracha.
- Use a wok or a large deep skillet for best results in stir-frying.
- Leftover fried rice and chicken can be stored separately in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 9 g
- Sodium: 940 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg
