Bang Bang Chicken Fried Rice
Crispy Bang Bang Chicken Fried Rice coated in a creamy, spicy sauce piled over savory fried rice makes this meal bold, comforting, and irresistible.
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Servings: 6
Calories: 620kcal
Cost: $15
Equipment
- 1 Wok or large frying pan A wok’s tall sides are ideal for frying and stir-frying, but a wide skillet works as well
- 2 Mixing bowls One bowl is used for coating the chicken and the other for whisking the sauce
- 1 Tongs Useful for flipping and removing the chicken while frying
- 1 Cutting board and sharp knife Needed for dicing the chicken and chopping the vegetables evenly
Ingredients
- 2 ¼ cups cooked white rice fully cooled, preferably day-old for texture
- 1 medium shallot finely diced for even cooking
- 3 cloves garlic minced fresh for aroma
- 1 ¼ teaspoon fresh ginger peeled and finely chopped
- 1 ¼ teaspoon red pepper flakes adjust to preferred heat
- 1 cup frozen peas and carrots kept frozen until cooking
- 2 ½ teaspoon sesame oil toasted variety for deeper flavor
- 5 tablespoon soy sauce low-sodium recommended
- 3 large eggs beaten lightly before adding
- ¾ cup mayonnaise full-fat for creamy consistency
- 2 ½ tablespoon garlic chili paste adds heat and depth
- 2 ½ tablespoon spicy honey balances heat with sweetness
- 2 ½ tablespoon sriracha use more or less to taste
- 1 ¼ teaspoon salt fine sea salt preferred
- 1 ¼ teaspoon black pepper freshly ground
- 2 ½ chicken breasts boneless skinless cut into bite-size pieces
- ⅓ cup all-purpose flour for crisp coating
- ⅓ cup cornstarch creates light crunch
- ¾ teaspoon salt seasoning the chicken
- ¾ teaspoon black pepper even seasoning
- ⅓ cup water added gradually for sticky batter
- ⅔ cup frying oil neutral oil with high smoke point
- ¼ cup green onions thinly sliced for garnish
- Extra sriracha or spicy honey optional finishing drizzle
Instructions
- Combine the chicken pieces with flour, cornstarch, salt, pepper, and water until a tacky coating forms.
- Warm the frying oil in a wok or deep skillet over medium heat until hot.
- Cook the chicken in the oil, turning occasionally, until deeply golden and crisp on all sides.
- Transfer the cooked chicken to a plate and set aside.
- Add a small amount of oil to the same pan if dry, then cook the shallot, garlic, and ginger until aromatic.
- Stir in the frozen peas and carrots, mixing until heated through.
- Add the cooked rice, breaking it apart as it warms in the pan.
- Drizzle in sesame oil and soy sauce, tossing until evenly coated.
- Move the rice aside and pour the eggs into the open space, scrambling until just set.
- Fold the eggs into the rice until evenly distributed.
- Whisk together mayonnaise, chili paste, spicy honey, sriracha, salt, and pepper until smooth.
- Toss the fried chicken with the sauce until fully coated.
- Serve the fried rice topped with saucy chicken and finish with green onions and optional drizzle.
Notes
Crispy edges, creamy heat, and savory rice come together in a way that feels indulgent yet familiar. This is the kind of dinner that disappears fast and gets requested again the next week.
Nutrition
Serving: 420g | Calories: 620kcal | Carbohydrates: 58g | Protein: 34g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Cholesterol: 165mg | Sodium: 980mg | Potassium: 520mg | Fiber: 4g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 15mg