Description
This Bang Bang Chicken Fried Rice is a flavorful and satisfying dish that combines crispy, spicy fried chicken pieces coated in a creamy, tangy sauce with savory stir-fried rice loaded with vegetables and scrambled eggs. Perfect for a quick weeknight dinner, this recipe features crispy fried chicken tossed in a bold bang bang sauce served atop fragrant soy and sesame-infused fried rice.
Ingredients
Scale
Chicken and Coating
- 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
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
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
Garnish
- Green onions, chopped
- Extra sriracha or spicy honey drizzle (optional)
Instructions
- Coat and Fry the Chicken: In a bowl, combine the 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 to drain excess oil.
- Prepare the Fried Rice Base: Using the same pan, add more oil if necessary. Sauté the chopped shallot, minced garlic, and fresh ginger for 30 seconds to 1 minute until fragrant and softened. Add the frozen peas and carrots and stir well to combine, cooking until they are heated through.
- Stir-Fry the Rice and Eggs: 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 mixture to one side of the pan, crack in the 2 eggs on the cleared side, and scramble them until fully cooked. Then mix the scrambled eggs into the rice evenly.
- Make the Bang Bang Sauce and Toss Chicken: In a separate 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 this sauce, coating them fully to ensure each piece is flavorful.
- Assemble and Serve: Plate the prepared fried rice and generously top it with the Bang Bang Chicken. Garnish with chopped green onions and an optional drizzle of extra sriracha or spicy honey for added heat and flavor. Serve immediately while hot and enjoy your spicy, comforting meal.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy.
- If you prefer less heat, reduce or omit the red pepper flakes, sriracha, and spicy honey according to taste.
- The chicken coating mixture consistency should be slightly sticky to ensure a crispy crust when fried.
- Use a wok or a deep, heavy skillet for optimal frying and stir-frying results.
- Adjust seasoning as needed after assembling to suit your flavor preference.
