Bang Bang Chicken Fried Rice
A vibrant, spicy-sweet fried rice with crispy chicken thighs, fluffy rice, and a tangy bang bang sauce. Quick to make in 35 minutes, this halal-friendly dish delivers bold flavors and comforting textures perfect for family meals.
Servings: 4 servings
Calories: 520kcal
Ingredients
- 1.5 lbs boneless chicken thighs, cut into strips
- 2 tbsp cornstarch
- Salt and freshly ground black pepper, to taste
- 1 tbsp neutral oil (such as vegetable or canola oil)
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce
- 1 tsp honey
- 3 cups cooked cold rice (preferably day-old Jasmine or long grain rice)
- 2 tbsp sesame oil, divided
- 4 large eggs, beaten
- 1/2 tsp kosher salt
- 1 cup frozen peas and carrots mix
- 3 green onions, sliced thinly
- 2 tbsp soy sauce (use low sodium if preferred)
- 1 tsp garlic, minced
Instructions
- Toss the Chicken: In a bowl, combine chicken strips with cornstarch, salt, and pepper. Coat evenly.
- Cook the Chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken 5-7 minutes until golden. Set aside.
- Prepare the Bang Bang Sauce: Whisk mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl.
- Scramble the Eggs: Heat 1 tbsp sesame oil in the skillet. Scramble eggs with 1/2 tsp salt. Push eggs to one side.
- Cook the Rice and Vegetables: Add remaining sesame oil, rice, peas, carrots, soy sauce, and garlic. Stir-fry 4-6 minutes until heated through.
- Combine: Return chicken and eggs to the skillet. Toss with sauce and green onions. Serve warm.
Notes
Use day-old rice for better texture
Adjust sriracha for your spice preference
Store leftovers in airtight containers for up to 3 days
Adjust sriracha for your spice preference
Store leftovers in airtight containers for up to 3 days