Description
This Bang Bang Chicken Fried Rice recipe combines crispy fried chicken coated in a spicy, creamy Bang Bang sauce with flavorful stir-fried rice loaded with peas, carrots, and scrambled eggs. Ready in just 30 minutes, this vibrant dish offers a perfect balance of textures and bold flavors, making it an exciting weeknight dinner or a crowd-pleasing meal for gatherings.
Ingredients
Scale
For the Fried 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 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
- Day-old rice works best for fried rice as it helps prevent clumping and excess moisture.
- Adjust the level of spiciness in the Bang Bang sauce by varying the amount of sriracha and garlic chili paste.
- Use a wok or a large deep skillet for even frying and stir-frying to allow for proper heat distribution.
- Ensure the frying oil is at medium heat; too high will burn the coating before the chicken cooks through.
- Leftover Bang Bang chicken can be stored separately and added to rice when reheating to maintain crispiness.
