Bang Bang Chicken Fried Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
680 grams boneless, skinless chicken breasts, cut into 2.5 cm pieces
02 -
15 ml vegetable oil
03 -
5 ml paprika
04 -
5 ml garlic powder
05 -
5 ml kosher salt
06 -
2.5 ml black pepper
→ For the Bang Bang Sauce
07 -
120 ml mayonnaise
08 -
60 ml Thai sweet chili sauce
09 -
15 ml sriracha (adjust to preference)
10 -
15 ml honey or maple syrup
11 -
2.5 ml lime juice (optional)
→ For the Fried Rice Base
12 -
30 ml sesame oil, divided
13 -
4 large eggs, beaten
14 -
2.5 ml kosher salt
15 -
2 large carrots, peeled and finely diced
16 -
1 white onion, diced
17 -
60 ml green onions, chopped (plus extra for garnish)
18 -
5 ml minced garlic
19 -
960 ml cold, cooked long-grain white rice (preferably day-old)
20 -
60 ml unsalted butter, melted
21 -
5 ml lemon juice
22 -
30 ml soy sauce
23 -
80 ml frozen peas
# Instructions:
01 -
In a small mixing bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, honey or maple syrup, and optional lime juice. Whisk thoroughly until smooth and emulsified. Reserve 120 ml of the sauce for later drizzling and set aside the remaining 120 ml for coating the chicken.
02 -
In a large bowl, toss the chicken pieces with vegetable oil, paprika, garlic powder, 5 ml kosher salt, and black pepper. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked (internal temperature 74°C). Transfer the cooked chicken to a clean bowl and toss with 120 ml of the prepared Bang Bang sauce. Cover and keep warm.
03 -
Preheat an air fryer to 200°C. Place the seasoned chicken in a single layer in the air fryer basket. Cook for 11–12 minutes, shaking the basket halfway through, until crispy and thoroughly cooked. Toss with 120 ml of the prepared Bang Bang sauce and keep warm.
04 -
In a large skillet or wok over high heat, add 15 ml of sesame oil. Pour in the beaten eggs and season with 2.5 ml kosher salt. Gently stir to scramble the eggs into soft curds. Remove the eggs from the skillet and set aside.
05 -
Add the remaining 15 ml of sesame oil to the skillet. Introduce the diced carrots and onions, sautéing for 4–5 minutes until tender. Stir in the minced garlic and 60 ml of green onions, cooking for an additional minute.
06 -
Add the cold, cooked rice to the skillet, using a spatula to break apart any clumps. Fry for 2–3 minutes, stirring frequently to ensure even heating.
07 -
Stir in the scrambled eggs, melted butter, lemon juice, soy sauce, and frozen peas. Cook for another 3–4 minutes, ensuring all ingredients are evenly distributed and heated through.
08 -
Add the sauced chicken to the fried rice and gently fold everything together. Drizzle the reserved 120 ml of Bang Bang sauce over the top. Garnish with extra green onions before serving hot.
# Notes:
01 -
For optimal fried rice texture, utilize cold, day-old rice.
02 -
Adjust the amount of sriracha to control the desired heat level; consider adding chili flakes for an extra kick.
03 -
Enhance texture with a satisfying crunch by incorporating chopped peanuts or cashews.
04 -
Customize with additional vegetables such as bell peppers, corn, edamame, or shredded cabbage.
05 -
To ensure even cooking, avoid overcrowding the skillet or wok when frying ingredients, working in batches if necessary.