Description
This Bang Bang Chicken Fried Rice recipe combines crispy, spicy chicken tossed in a flavorful homemade Bang Bang sauce with savory fried rice. Using day-old rice for the best texture, this dish features sautéed shallots, garlic, ginger, peas, and carrots, scrambled eggs, and a perfect balance of heat and sweetness from the sauce. It’s a delicious fusion of crispy fried chicken and stir-fried rice, perfect for an easy weeknight meal or sharing with family and friends.
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, combine diced chicken, flour, cornstarch, salt, pepper, and water, mixing 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, turning occasionally, until golden brown and crispy. Remove the chicken and set aside on a paper towel-lined plate.
- Prepare the Fried Rice: Using the same pan, add more oil if necessary. Sauté the chopped shallot, minced garlic, and ginger for 30 seconds to 1 minute until fragrant and softened. Add the frozen peas and carrots and stir well to combine.
- Stir-Fry the Rice: Add the day-old cooked rice to the pan, breaking up any clumps with your spatula. Pour in the sesame oil and soy sauce, stirring thoroughly to coat all the rice evenly. Push the rice to one side of the pan, crack in 2 eggs on the cleared side, and scramble them until cooked through. Then mix the scrambled eggs into the rice evenly.
- Toss Chicken in Bang Bang Sauce: In a bowl, whisk together the mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and black pepper until smooth and well combined. Toss the crispy fried chicken pieces in the sauce, coating them fully.
- Assemble and Serve: Plate the fried rice and generously top with the Bang Bang Chicken. Garnish with chopped green onions and an optional drizzle of extra sriracha or spicy honey. Serve immediately while hot and enjoy.
Notes
- Use day-old rice for the best fried rice texture to prevent sogginess.
- Adjust the amount of sriracha and spicy honey in the Bang Bang sauce to suit your preferred spice level.
- Make sure the frying oil is hot enough before adding the chicken to achieve a crispy coating.
- Feel free to swap chicken breasts with thighs for juicier meat.
- Store leftover fried rice and chicken separately in airtight containers for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 145 mg
