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Bang Bang Chicken Fried Rice Recipe

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This Bang Bang Chicken Fried Rice recipe marries crispy, golden chicken coated in a creamy, spicy Bang Bang sauce with flavorful, toasty fried rice. Perfect for a quick and bold weeknight meal, it combines Asian-inspired flavors with a fun fusion twist, offering a satisfying dish that packs heat and texture in every bite.

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

  1. 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 for 10-12 minutes, turning occasionally, until pieces are golden brown and crispy. Remove the chicken and set aside.
  2. Prepare the Fried Rice: Using the same pan, add a little more oil if necessary. Sauté shallot, garlic, and ginger for 30 seconds to 1 minute until fragrant. Add frozen peas and carrots and stir well to combine.
  3. Stir-Fry the Rice: Add the day-old cooked rice to the pan, breaking up any clumps to ensure even cooking. Pour in sesame oil and soy sauce, stirring thoroughly to coat all ingredients evenly. Push the rice mixture to one side of the pan and crack in the eggs. Scramble the eggs until fully cooked, then mix them into the rice.
  4. Toss Chicken in Bang Bang Sauce: In a separate bowl, whisk together mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and black pepper. Toss the crispy fried chicken thoroughly in the sauce until fully coated.
  5. Assemble and Serve: Plate the fried rice and top it with the Bang Bang Chicken. Garnish with chopped green onions and, if desired, a drizzle of extra sriracha or spicy honey. Serve immediately for best flavor and texture.

Notes

  • Use day-old rice for best texture and to avoid mushy fried rice.
  • Adjust the amount of sriracha and spicy honey in the sauce to control the heat level.
  • Make sure oil is hot enough before frying chicken to ensure crispiness.
  • For a gluten-free version, substitute soy sauce with tamari.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://dishcooks.com/bang-bang-chicken-fried-rice-recipe/