Description
A flavorful Bang Bang Chicken Fried Rice recipe featuring crispy coated chicken tossed in a spicy, creamy bang bang sauce served over savory stir-fried rice with peas, carrots, and scrambled eggs. This quick and easy dish balances sweet, spicy, and savory elements for a delicious meal perfect for weeknights.
Ingredients
Scale
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
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 Garnish
- Green onions, chopped
- Extra sriracha or spicy honey drizzle (optional)
Instructions
- Coat and Fry the Chicken: In a bowl, combine the diced chicken with flour, cornstarch, salt, pepper, and water until the coating is sticky. Heat 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 and drain on paper towels.
- Prepare the Fried Rice Base: Using the same pan, add more oil if needed. Sauté shallot, minced garlic, and ginger for 30 seconds to 1 minute until fragrant and softened. Add frozen peas and carrots, stirring to combine.
- Stir-Fry the Rice and Eggs: Add the day-old cooked rice, breaking up clumps with a spatula. Pour in sesame oil and soy sauce, stirring to coat evenly. Push rice to one side, crack the eggs into the cleared side, and scramble until cooked through. Mix scrambled eggs into the rice evenly.
- Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and pepper until smooth and combined. Toss the fried chicken pieces in this sauce, coating fully.
- Assemble and Serve: Plate the fried rice and top generously with bang bang chicken. Garnish with chopped green onions and drizzle extra sriracha or spicy honey if desired. Serve hot immediately and enjoy.
Notes
- Use day-old rice for best texture and to avoid mushy fried rice.
- Adjust the amount of spicy honey and sriracha according to your spice preference.
- You can substitute chicken breasts with thighs for juicier meat.
- Make sure oil is hot enough before frying chicken to ensure crispiness.
- For a gluten-free version, use gluten-free soy sauce and substitute flour with cornstarch or rice flour.
