Bang Bang Chicken with Fried Rice (Print version)
Crispy chicken bites tossed in creamy bang bang sauce and served over hot fried rice with egg, vegetables, garlic, and green onions.
# Ingredients:
For the bang bang sauce
01 -
1/2 cup (120 g) mayonnaise
02 -
3 tablespoons sweet chili sauce
03 -
1-2 tablespoons sriracha, to taste
04 -
1 tablespoon honey
05 -
1 teaspoon rice vinegar
06 -
Pinch of kosher salt
For the chicken
07 -
1 1/4 lb (565 g) boneless skinless chicken thighs, cut into bite-size pieces
08 -
1/2 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon garlic powder
11 -
1/3 cup (40 g) cornstarch
12 -
3 tablespoons avocado oil or neutral oil, plus more as needed
For the fried rice
13 -
2 large eggs, beaten
14 -
1 tablespoon neutral oil
15 -
2 cloves garlic, minced
16 -
1 teaspoon grated fresh ginger
17 -
3 cups (480 g) cold cooked jasmine rice
18 -
1 cup (140 g) frozen peas and carrots
19 -
2 tablespoons low-sodium soy sauce
20 -
2 teaspoons toasted sesame oil
21 -
3 green onions, sliced, plus more for serving
# Instructions:
01 -
Whisk mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of salt until smooth. Reserve a few tablespoons for drizzling.
02 -
Pat the chicken pieces dry. Season with salt, pepper, and garlic powder, then toss with cornstarch until lightly coated on all sides.
03 -
Heat 3 tablespoons oil in a large skillet or wok over medium-high heat. Cook chicken in a single layer until golden and cooked through, 5-7 minutes, working in batches if needed. Transfer to a plate.
04 -
In the same skillet, add the beaten eggs and stir until just set. Transfer the eggs to the plate with the chicken.
05 -
Add 1 tablespoon oil to the skillet. Cook garlic and ginger for 30 seconds, then add cold rice and peas and carrots. Stir-fry for 3-4 minutes, letting the rice toast against the pan.
06 -
Stir in soy sauce, sesame oil, scrambled eggs, and green onions. Toss the hot chicken with part of the bang bang sauce. Serve over the fried rice with reserved sauce drizzled on top.
# Good to know:
01 -
Cold day-old rice gives the best fried rice texture.
02 -
Use chicken thighs for the juiciest result, or chicken breasts for a leaner bowl.
03 -
Serve right after saucing the chicken for the crispest coating.