Description
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.
Ingredients
Scale
- 4 cups cooked rice (day-old preferred)
- 2 tbsp 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 tbsp soy sauce
- 1 tsp sesame oil
- 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
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tsp rice vinegar
- 1 tbsp 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.
- 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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 150 mg