Ingredients
For the Fried Rice:
- 1 ½ cups cooked white rice (preferably day-old)
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp red pepper flakes
- ¾ cup frozen peas and carrots
- 2 tsp sesame oil
- 4 tbsp soy sauce
- 2 eggs
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp garlic chili paste
- 2 tbsp spicy honey
- 2 tbsp sriracha
- 1 tsp salt
- 1 tsp black pepper
For the Chicken:
- 2 chicken breasts, diced
- ¼ cup flour
- ¼ cup cornstarch
- Salt and pepper to taste
- ¼ cup water (add 1 tbsp at a time if needed)
- ½ cup frying oil
Optional Garnish:
- Green onions, chopped
- Extra sriracha or spicy honey drizzle
Instructions
- Coat and Fry the Chicken: In a bowl, combine diced chicken, flour, cornstarch, salt, pepper, and water until the coating is slightly sticky. Heat ½ cup frying oil in a wok or deep pan over medium heat. Fry the chicken pieces for 10-12 minutes, turning occasionally, until they become golden brown and crispy. Remove the chicken from the pan and set aside to drain any excess oil.
- Prepare the Fried Rice: Using the same pan, add a little more oil if needed. Sauté the chopped shallot, minced garlic, and ginger for 30 seconds to 1 minute until fragrant. Add the frozen peas and carrots and stir thoroughly to combine.
- Stir-Fry the Rice: Add the day-old cooked rice to the pan, breaking up any clumps gently with your spatula. Drizzle sesame oil and soy sauce evenly over the rice, stirring constantly to coat all ingredients. Push the rice to one side of the pan and crack in the eggs. Scramble the eggs in the cleared space until cooked, then mix them fully into the rice for a uniform texture.
- Toss Chicken in Bang Bang Sauce: In a separate bowl, whisk together mayonnaise, garlic chili paste, spicy honey, sriracha, salt, and pepper until smooth and creamy. Add the crispy fried chicken to the sauce and toss until each piece is thoroughly coated with the spicy, flavorful mixture.
- Assemble and Serve: Plate a generous portion of the prepared fried rice, then top with the sauced Bang Bang chicken. Garnish with chopped green onions and optionally drizzle extra sriracha or spicy honey on top for added heat and sweetness. Serve immediately and enjoy the bold fusion flavors.
Notes
- For best texture, use day-old cooked rice which helps prevent sogginess when stir-frying.
- Adjust the amount of red pepper flakes and sriracha to control the spiciness to your preference.
- If you want a crispier chicken coating, let the flour and cornstarch mixture rest on the chicken for 10 minutes before frying.
- You can substitute chicken breasts with thighs for juicier meat if preferred.
- Use a wok or heavy-bottomed skillet for even heat distribution during frying and stir-frying.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Frying
- Cuisine: Asian-inspired, Fusion
