Description
This Bang Bang Chicken Fried Rice recipe combines crispy fried chicken coated in a spicy, creamy bang bang sauce with savory stir-fried rice loaded with vegetables and scrambled eggs. Quick and flavorful, it uses day-old rice for perfect texture and is cooked entirely on the stovetop for a satisfying one-pan meal bursting with Asian-inspired flavors.
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
To Garnish
- Green onions, chopped
- Extra sriracha or spicy honey drizzle
Instructions
- Coat and Fry the Chicken: In a bowl, mix diced chicken with 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, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Prepare the Fried Rice Base: In the same pan, add more oil if needed. Sauté chopped shallot, minced garlic, and ginger for 30 seconds to 1 minute until fragrant and softened. Stir in frozen peas and carrots to combine well.
- Stir-Fry the Rice: Add the day-old rice to the pan, breaking up any clumps with a spatula. Pour in sesame oil and soy sauce, mixing thoroughly to coat all the rice evenly. Push rice to one side, crack in the eggs on the cleared side, and scramble until fully cooked. Mix scrambled eggs into the rice evenly.
- Toss Chicken in Bang Bang Sauce: Whisk mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and black pepper in a bowl until smooth. Toss the crispy fried chicken pieces in this sauce until fully coated.
- Assemble and Serve: Plate the fried rice and generously top with the bang bang chicken. Garnish with chopped green onions and optionally drizzle extra sriracha or spicy honey. Serve immediately while hot and enjoy.
Notes
- Using day-old rice prevents sogginess and helps achieve perfect fried rice texture.
- Adjust the amount of spicy honey and sriracha to control the heat level in the bang bang sauce.
- Ensure the frying oil is hot enough to get a crispy chicken crust but not smoking to avoid burning.
- Can substitute chicken breasts with thighs for juicier meat.
- Use a wok or large deep skillet for even cooking and easy stirring.
