Ingredients for Bang Bang Chicken Fried Rice
For the Chicken:
2 boneless, skinless chicken breasts, cubed
½ cup cornstarch
1 egg, beaten
Salt and black pepper to taste
Neutral oil for frying (canola or vegetable)
For the Bang Bang Sauce:
½ cup mayonnaise
2 tablespoons sriracha
2 tablespoons sweet chili sauce
1 teaspoon rice vinegar
Optional: 1 teaspoon sugar or honey (for balance)
For the Fried Rice:
3 cups day-old white rice (preferably jasmine)
2 eggs, lightly beaten
1 tablespoon sesame oil
2 tablespoons soy sauce
1 cup frozen or fresh mixed vegetables (peas, carrots, corn)
2 green onions, sliced
Optional: crushed peanuts or sesame seeds for topping
Step-by-Step Directions
1. Make the Bang Bang Sauce
In a small bowl, whisk together:
½ cup mayonnaise
2 tablespoons sriracha
2 tablespoons sweet chili sauce
1 teaspoon rice vinegar
Optional: 1 teaspoon honey or sugar for added sweetness
Set aside to allow the flavors to meld.
2. Prepare and Cook the Chicken
Season cubed chicken with salt and pepper.
Dredge chicken in cornstarch until evenly coated.
Dip each piece into beaten egg.
Heat oil in a skillet over medium-high heat.
Fry chicken until golden and crisp (about 3–4 minutes per side).
Remove and drain on paper towels or wire rack. Set aside.
3. Fry the Rice
Wipe out the skillet or wok and heat 1 tablespoon sesame oil over medium-high heat.
Add beaten eggs and scramble until just set. Push to the side.
Add vegetables and stir-fry until tender (2–3 minutes).
Stir in day-old rice and break up clumps with spatula.
Add soy sauce and toss everything together until well coated.
4. Combine and Finish
Add the crispy chicken back into the skillet.
Drizzle bang bang sauce over the top.
Toss gently to coat everything evenly.
Cook for 2–3 minutes to let the sauce warm and slightly thicken.
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