Bang Bang Chicken Fried Rice

A savory fried rice dish featuring crispy chicken, scrambled eggs, and vegetables, coated in a creamy and spicy Bang Bang sauce.

Equipment

• 1 Large wok or 12-inch heavy-bottom cast-iron skillet
• 1 Small mixing bowl (for the sauce)
• 1 Medium mixing bowl (for chicken marinade)
• Spatula or wok turner
• Measuring spoons and liquid measuring cups

Ingredients

• 1/2 cup Japanese mayonnaise (Kewpie preferred, or regular mayonnaise)
• 3 tablespoons Sweet Thai chili sauce
• 1 tablespoon Sriracha sauce (adjust to taste)
• 1 teaspoon Pure honey
• 1/2 teaspoon Rice vinegar
• 1.25 lbs (560g) Boneless, skinless chicken thighs or breasts, cut into 1/2-inch bite-sized cubes
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Sesame oil
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Black pepper
• 1.5 tablespoons Cornstarch (for getting crisp edges)
• 3 cups Day-old cooked Jasmine rice (chilled in refrigerator)
• 2 tablespoons High-smoke-point oil (Avocado, Peanut, or Vegetable oil), divided
• 2 large Eggs, lightly beaten
• 3 cloves Garlic, finely minced
• 1 teaspoon Fresh ginger, grated
• 1 cup Frozen peas and diced carrots (thawed)
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Oyster sauce
• 3 medium Green onions, thinly sliced (divided for cooking and garnish)

Instructions

1. Whisk together the mayonnaise, sweet Thai chili sauce, Sriracha, honey, and rice vinegar until smooth. Set aside half of the sauce in a small dish for drizzling at the end.
2. In a separate bowl, toss the diced chicken with soy sauce, sesame oil, garlic powder, black pepper, and cornstarch until evenly coated.
3. Heat 1 tablespoon of high-heat oil in your wok or skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, making sure not to overcrowd the pan.
4. Sear undisturbed for 3 minutes to build a golden crust, then flip and toss for another 2 to 3 minutes until fully cooked through (165°F / 74°C internal temperature). Transfer chicken to a clean plate.
5. Reduce the flame slightly to medium heat. Add a tiny splash of oil if the pan looks dry. Pour in the beaten eggs and gently push them across the pan with your spatula until soft curds form.
6. Remove the eggs when they are slightly runny and set them on the plate with the cooked chicken.
7. Turn the heat up to high. Pour in the remaining 1 tablespoon of oil. Add the minced garlic, grated ginger, and the white parts of the sliced green onions. Stir-fry for 30 seconds until fragrant.
8. Add the thawed peas, carrots, and the chilled day-old rice. Break up any rice clumps with your spatula.
9. Pour the soy sauce and oyster sauce around the edges of the pan so it caramelizes before hitting the rice. Stir-fry vigorously for 3 minutes until the grains are hot and evenly coated.
10. Add the cooked chicken and scrambled eggs back into the wok with the rice. Pour in the first reserved half of the Bang Bang sauce.
11. Toss continuously over high heat for 1 to 2 minutes so the sauce warms through and coats every grain of rice without making it soggy.
12. Remove from heat immediately. Divide the hot fried rice into serving bowls.
13. Drizzle generously with the remaining set-aside Bang Bang sauce and top with fresh green onion slices and toasted sesame seeds if desired.

Notes

Always use cold rice to prevent gummy texture. High heat is necessary for wok hei. Keep half of the sauce raw to drizzle on top to maintain creaminess.

Nutrition

Calories: 565 kcal · Total Fat: 26 g · Saturated Fat: 4.5 g · Trans Fat: 0 g · Cholesterol: 175 mg · Sodium: 890 mg · Total Carbohydrate: 52 g · Dietary Fiber: 3.5 g · Sugars: 9 g · Protein: 31 g · Vitamin D: 0.8 mcg · Calcium: 55 mg · Iron: 2.4 mg · Potassium: 480 mg