Description
Bang Bang Chicken Fried Rice combines crispy chicken tossed in a sweet and spicy mayo-based sauce with classic egg fried rice and vegetables for a bold, comforting, and easy-to-make fusion dish.
Ingredients
- 2 lbs boneless chicken breasts, cubed
- 2 tbsp vegetable oil
- 1 tsp paprika
- 1/2 cup cornstarch
- Salt and pepper to taste
- 3 eggs, lightly beaten
- 4 cups cooked jasmine or long-grain rice (preferably chilled)
- 1 cup frozen peas and carrots mix
- 1/2 cup chopped green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
- 1 tbsp honey
- 1 tsp rice vinegar
Instructions
- In a bowl, toss cubed chicken with paprika, salt, pepper, and cornstarch until fully coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken in batches until golden brown and crispy. Remove and set aside.
- In the same skillet, scramble the beaten eggs until just set.
- Add the chilled rice, peas and carrots, and soy sauce. Cook until heated through.
- Drizzle in sesame oil and stir in green onions.
- In a separate bowl, whisk together all sauce ingredients until smooth.
- Return cooked chicken to the skillet and pour the bang bang sauce over it. Toss to coat evenly.
- Serve the fried rice topped with the saucy chicken.
Notes
- Use chicken thighs for a juicier result.
- Swap rice for cauliflower rice for a low-carb version.
- Add bell peppers or broccoli for more veggies.
- Use tofu or plant-based chicken for a vegetarian option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 10g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 190mg
