Description
Bang Bang Chicken Fried Rice is a flavorful, quick main-course that combines crispy chicken with savory fried rice and a spicy-creamy bang bang sauce. This recipe is perfect for busy weeknights, blending sweet, spicy, and umami notes for a crowd-pleasing dish. Ready in under 40 minutes, it brings Asian-inspired restaurant flair right to your kitchen table.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts, diced
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
For the Fried Rice:
- 3 cups cooked jasmine or long grain white rice (preferably cold and day-old)
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 1/4 cup soy sauce
- 2 green onions, sliced (plus more for garnish)
- 1 teaspoon toasted sesame oil
- Salt and black pepper, to taste
Instructions
- Prepare the Bang Bang Sauce: Combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl. Whisk until smooth and set aside for later.
- Coat the Chicken: Pat the chicken pieces dry. Toss them with cornstarch, salt, and pepper in a bowl until well coated and no powdery spots remain.
- Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add coated chicken in a single layer (you may need to work in batches), frying for 4-5 minutes until golden brown and cooked through. Transfer to a plate lined with paper towels.
- Cook the Vegetables: In the same skillet, melt the butter. Add onion, garlic, and mixed vegetables. Sauté for 3-4 minutes, stirring frequently, until the onions are translucent and vegetables are tender.
- Scramble the Eggs: Push the vegetables to the side of the skillet. Pour the beaten eggs into the other side. Gently scramble until just cooked, then mix with the veggies.
- Fry the Rice: Add the cold cooked rice to the skillet. Drizzle with soy sauce and toss everything together, making sure the rice is well coated and heated through. Stir in sliced green onions and sesame oil, then season with salt and pepper to taste.
- Assemble and Serve: Pile the fried rice onto a platter or individual plates. Top with crispy chicken pieces and generous drizzles of bang bang sauce. Garnish with additional green onions if desired. Serve hot!
Notes
- Day-old rice works best for fried rice—it stays firm and doesn’t clump.
- For added crunch, toss some chopped roasted peanuts on top before serving.
- Adjust Sriracha in the sauce for more or less heat.
- You can substitute chicken thighs for breasts for juicier results.
- Make it gluten-free by using tamari instead of soy sauce and confirming your sweet chili sauce is GF.
