Description
Bang Bang Chicken Fried Rice is a flavorful fusion dish combining crispy battered chicken tossed in a spicy, creamy bang bang sauce with savory, soy-seasoned fried rice. This recipe features tender chicken breasts coated in a crunchy mix of flour and cornstarch, fried to golden perfection, and paired with vibrant peas, carrots, and scrambled eggs in the rice. The bold sauce blends mayonnaise, garlic chili paste, sriracha, and a touch of honey, adding a delicious kick that elevates this comforting, quick meal perfect for lunch or dinner.
Ingredients
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 mixture is 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 on all sides. Remove the chicken from the pan and set aside on a paper towel-lined plate to drain excess oil.
- Prepare the Fried Rice: In the same pan, add a little more oil if needed. Sauté the chopped shallot, minced garlic, and minced ginger for about 30 seconds to 1 minute until fragrant and softened. Add the frozen peas and carrots, stirring well to combine and heat through.
- Stir-Fry the Rice: Add the day-old cooked rice to the pan, breaking up any clumps with a spatula. Drizzle in the sesame oil and soy sauce, stirring to coat the rice and vegetables evenly. Push the rice mixture to one side of the pan to make space, then crack the eggs into the empty side. Scramble the eggs until fully cooked, then mix them thoroughly into the rice and vegetable mixture.
- Toss Chicken in Bang Bang Sauce: In a bowl, whisk together 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 until they are fully coated with the spicy, creamy glaze.
- Assemble and Serve: Plate a generous portion of the fried rice on each serving dish and arrange the bang bang chicken on top. Garnish with chopped green onions for freshness and add an extra drizzle of sriracha or spicy honey if desired. Serve immediately and enjoy the harmonious blend of flavors and textures.
Notes
- Using day-old rice ensures the fried rice has a better texture and prevents it from becoming mushy.
- Adjust the amount of sriracha and spicy honey in the bang bang sauce to control the heat level according to your preference.
- Make sure the frying oil is hot enough before adding chicken to achieve a crispy crust.
- You can substitute chicken breasts with thighs for a juicier texture.
- This recipe can be doubled to serve more people easily.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
