Bang Bang Chicken Fried Rice
Bang Bang Chicken Fried Rice with crispy panko chicken tossed in sweet-spicy bang bang sauce over fluffy day-old fried rice. Fast, craveable, and perfect for weeknight takeout vibes at home.
Pin Share Print Servings: 5 bowls
Calories: 690kcal
Cost: $18
Equipment
- Large skillet or wok
- Medium saucepan or deep skillet
- Mixing bowls
- Whisk
- Tongs
- Paper towel-lined plate
Ingredients
Fried Rice
- 4 cups cooked rice - day-old preferred
- 2 tablespoon vegetable oil
- 2 large eggs - beaten
- 1 cup frozen peas and carrots
- 3 green onions - sliced (plus more for garnish if desired)
- 3 cloves garlic - minced
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
Bang Bang Chicken
- 1.5 lbs chicken breast - cut into bite-size pieces
- 1 cup all-purpose flour - for coating
- 2 large eggs - beaten (for coating)
- 1 cup panko breadcrumbs
- as needed oil - for frying
- to taste salt
- to taste black pepper
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoon honey
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
Optional Garnish
- 1 tablespoon sesame seeds - optional
- as needed extra green onions - optional
- as needed extra bang bang sauce - for drizzle
Instructions
- Cook rice ahead and chill (day-old works best). Break up any clumps.
- Whisk mayo, sweet chili sauce, honey, sriracha, and rice vinegar until smooth. Set aside.
- Season chicken with salt and pepper. Dredge in flour, dip in beaten eggs, then coat in panko.
- Heat frying oil and cook chicken until golden and cooked through. Drain on paper towels.
- Eggs In a hot skillet/wok with a little oil, scramble eggs, then remove to a plate.
- Add vegetable oil, sauté garlic 20–30 seconds, then stir-fry rice 3–4 minutes until hot.
- Add peas/carrots, green onions, soy sauce, and sesame oil. Toss well, then fold eggs back in.
- Toss fried chicken with bang bang sauce until fully coated.
- Spoon fried rice into bowls, top with bang bang chicken, add sesame seeds/green onions, and drizzle extra sauce if wanted.
Notes
Shortcut tip: Use leftover rotisserie chicken or air fry breaded chicken tenders for a faster version. Bang bang sauce can be made ahead and stored in the fridge for up to 1 week.
Nutrition
Serving: 1bowl | Calories: 690kcal (35%) | Carbohydrates: 74g (25%) | Protein: 36g (72%) | Fat: 28g (43%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Cholesterol: 190mg (63%) | Sodium: 980mg (43%) | Potassium: 560mg (16%) | Fiber: 3g (13%) | Sugar: 14g (16%) | Vitamin A: 2200IU (44%) | Vitamin C: 8mg (10%) | Calcium: 90mg (9%) | Iron: 3.5mg (19%)