Description
Bang Bang Chicken Fried Rice is a flavorful and colorful dish combining crispy fried chicken tossed in a spicy, sweet, and tangy bang bang sauce with fragrant stir-fried rice loaded with vegetables and scrambled eggs. This recipe uses day-old rice for perfect texture and incorporates bold Asian-inspired flavors, making it a delicious and satisfying meal for any day of the week.
Ingredients
Scale
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 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
Optional Garnish:
- Green onions, chopped
- Extra sriracha or spicy honey drizzle
Instructions
- Coat and Fry the Chicken: In a bowl, combine diced chicken, flour, cornstarch, salt, pepper, and water, mixing until the coating becomes slightly sticky. Heat ½ cup frying oil in a wok or deep pan over medium heat. Fry the chicken pieces for 10-12 minutes, turning occasionally until they are golden brown and crispy. Remove the fried chicken from the pan and set aside.
- Prepare the Fried Rice: Using the same pan, add a little more oil if necessary. Sauté the chopped shallot, minced garlic, and ginger for 30 seconds to 1 minute until fragrant. Add the frozen peas and carrots and stir thoroughly to combine.
- Stir-Fry the Rice: Add the day-old cooked white rice to the pan, breaking up any clumps with your spatula. Pour in the sesame oil and soy sauce, stirring to evenly coat all the ingredients. Push the rice to one side of the pan, crack in the two eggs on the empty side, and scramble them until fully cooked. Then mix the scrambled eggs into the rice mixture.
- Toss Chicken in Bang Bang Sauce: In a separate bowl, whisk together mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and black pepper to create the bang bang sauce. Toss the crispy fried chicken thoroughly in this sauce until well coated.
- Assemble and Serve: Plate the prepared fried rice and 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 sweetness. Serve immediately while hot and enjoy your vibrant, flavorful meal.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy and ensures better texture.
- Adjust the amount of sriracha and spicy honey in the bang bang sauce to control the heat level to your preference.
- Make sure to fry the chicken in batches if your pan is small to avoid overcrowding and ensure crispiness.
- For a gluten-free version, use tamari or gluten-free soy sauce and substitute cornstarch and flour with gluten-free alternatives.
- Leftover fried rice tastes great; store separately from the chicken to preserve crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 180 mg
