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Bang bang chicken fried rice topped with crispy chicken, creamy sauce, peas, and green onions.

Bang Bang Chicken Fried Rice

5 from 1 vote
Crispy Bang Bang Chicken Fried Rice coated in a creamy, spicy sauce piled over savory fried rice makes this meal bold, comforting, and irresistible.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ¼ cups cooked white rice fully cooled, preferably day-old for texture
  • 1 medium shallot finely diced for even cooking
  • 3 cloves garlic minced fresh for aroma
  • 1 ¼ teaspoon fresh ginger peeled and finely chopped
  • 1 ¼ teaspoon red pepper flakes adjust to preferred heat
  • 1 cup frozen peas and carrots kept frozen until cooking
  • 2 ½ teaspoon sesame oil toasted variety for deeper flavor
  • 5 tablespoon soy sauce low-sodium recommended
  • 3 large eggs beaten lightly before adding
  • ¾ cup mayonnaise full-fat for creamy consistency
  • 2 ½ tablespoon garlic chili paste adds heat and depth
  • 2 ½ tablespoon spicy honey balances heat with sweetness
  • 2 ½ tablespoon sriracha use more or less to taste
  • 1 ¼ teaspoon salt fine sea salt preferred
  • 1 ¼ teaspoon black pepper freshly ground
  • 2 ½ chicken breasts boneless skinless cut into bite-size pieces
  • ⅓ cup all-purpose flour for crisp coating
  • ⅓ cup cornstarch creates light crunch
  • ¾ teaspoon salt seasoning the chicken
  • ¾ teaspoon black pepper even seasoning
  • ⅓ cup water added gradually for sticky batter
  • ⅔ cup frying oil neutral oil with high smoke point
  • ¼ cup green onions thinly sliced for garnish
  • Extra sriracha or spicy honey optional finishing drizzle

Equipment

  • 1 Wok or large frying pan A wok’s tall sides are ideal for frying and stir-frying, but a wide skillet works as well
  • 2 Mixing bowls One bowl is used for coating the chicken and the other for whisking the sauce
  • 1 Tongs Useful for flipping and removing the chicken while frying
  • 1 Cutting board and sharp knife Needed for dicing the chicken and chopping the vegetables evenly

Method
 

  1. Combine the chicken pieces with flour, cornstarch, salt, pepper, and water until a tacky coating forms.
  2. Warm the frying oil in a wok or deep skillet over medium heat until hot.
  3. Cook the chicken in the oil, turning occasionally, until deeply golden and crisp on all sides.
  4. Transfer the cooked chicken to a plate and set aside.
  5. Add a small amount of oil to the same pan if dry, then cook the shallot, garlic, and ginger until aromatic.
  6. Stir in the frozen peas and carrots, mixing until heated through.
  7. Add the cooked rice, breaking it apart as it warms in the pan.
  8. Drizzle in sesame oil and soy sauce, tossing until evenly coated.
  9. Move the rice aside and pour the eggs into the open space, scrambling until just set.
  10. Fold the eggs into the rice until evenly distributed.
  11. Whisk together mayonnaise, chili paste, spicy honey, sriracha, salt, and pepper until smooth.
  12. Toss the fried chicken with the sauce until fully coated.
  13. Serve the fried rice topped with saucy chicken and finish with green onions and optional drizzle.

Nutrition

Serving: 420gCalories: 620kcalCarbohydrates: 58gProtein: 34gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gCholesterol: 165mgSodium: 980mgPotassium: 520mgFiber: 4gSugar: 9gVitamin A: 35IUVitamin C: 18mgCalcium: 6mgIron: 15mg

Notes

Crispy edges, creamy heat, and savory rice come together in a way that feels indulgent yet familiar. This is the kind of dinner that disappears fast and gets requested again the next week.

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