Bang Bang Chicken Fried Rice

Sweet, Spicy & Seriously Addictive!

Bang Bang Chicken Fried Rice is a high-flavor, texture-heavy dish that pairs a crispy, fried chicken base with a creamy, spicy-sweet “Bang Bang” sauce. The key is to achieve a deep golden crunch on the chicken so it stands up to the heavy sauce without becoming soggy.

Ingredients

The Chicken

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• ½ cup buttermilk
• 1 cup cornstarch (for a lighter, crispier coating than flour)
• Oil for shallow frying

The Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1 tbsp Sriracha (adjust for heat)
• 1 tsp honey

The Fried Rice

• 3 cups chilled day-old jasmine rice
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 2 cloves garlic, minced

---

Instructions

1. Crisp the Chicken: Toss chicken pieces in buttermilk, then dredge in cornstarch until fully coated. Shallow fry in hot oil until golden brown and cooked through (about 5–6 minutes). Drain on paper towels.
2. Whisk the Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, and honey. Whisk until smooth.
3. Scramble and Sauté: In a large wok or skillet, heat 1 tbsp of oil. Pour in eggs and scramble quickly. Remove eggs and set aside. Add garlic and frozen vegetables to the same pan, sautéing for 2 minutes.
4. Fry the Rice: Increase heat to high. Add the chilled rice, breaking up any clumps. Stir in soy sauce and sesame oil. Cook for 3–4 minutes, letting the rice “toast” slightly on the bottom. Fold the eggs back in.
5. Combine: Toss the crispy chicken in the Bang Bang sauce until thoroughly coated.
6. Serve: Scoop the fried rice into bowls and top with a generous serving of the saucy chicken. Garnish with sliced green onions or sesame seeds.

---

The “Old Rice” Rule: Always use cold, day-old rice. Freshly cooked rice has too much moisture and will turn gummy in the wok. If you must use fresh rice, spread it out on a baking sheet and put it in the freezer for 15 minutes to dry out the surface.