Bang Bang Chicken Fried Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts, cubed
02 -
½ cup cornstarch
03 -
1 egg, beaten
04 -
Salt and black pepper to taste
05 -
Neutral oil for frying (canola or vegetable)
→ For the Bang Bang Sauce
06 -
½ cup mayonnaise
07 -
2 tablespoons sriracha
08 -
2 tablespoons sweet chili sauce
09 -
1 teaspoon rice vinegar
10 -
Optional: 1 teaspoon sugar or honey (for balance)
→ For the Fried Rice
11 -
3 cups day-old white rice (preferably jasmine)
12 -
2 eggs, lightly beaten
13 -
1 tablespoon sesame oil
14 -
2 tablespoons soy sauce
15 -
1 cup frozen or fresh mixed vegetables (peas, carrots, corn)
16 -
2 green onions, sliced
17 -
Optional: crushed peanuts or sesame seeds for topping
# Instructions:
01 -
In a small bowl, whisk together mayonnaise, sriracha, sweet chili sauce, rice vinegar, and optional sugar or honey. Set aside to allow the flavors to meld.
02 -
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.
03 -
Wipe out the skillet or wok and heat sesame oil over medium-high heat. Add beaten eggs and scramble until just set, then push to the side. Add vegetables and stir-fry until tender (2–3 minutes). Stir in day-old rice and break up clumps with a spatula. Add soy sauce and toss everything together until well coated.
04 -
Add the crispy chicken back into the skillet. Drizzle bang bang sauce over the top and toss gently to coat everything evenly. Cook for 2–3 minutes to let the sauce warm and slightly thicken.
# Notes:
01 -
Use cold, day-old rice to achieve a crisp texture and avoid sogginess.
02 -
Prep all ingredients in advance as stir-frying moves quickly.
03 -
Cook chicken separately to keep it crispy.
04 -
Avoid overcrowding the pan to ensure even cooking.