Description
Discover the Delicious Thrill of Bang Bang Fried Rice. This dish is a delightful fusion of Asian culinary traditions, combining the savory essence of fried rice with the addictive kick of the iconic Bang Bang sauce.
Ingredients
Scale
- 3–4 cup cooked white rice
- 2 tablespoon sesame oil, divided
- 1 tablespoon vegetable oil
- 4 large eggs, beaten
- 1/2 teaspoon salt
- 1 large carrot, diced
- 1 large onion, diced
- 1/4 cup green onions, diced (plus more for garnish)
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/3 cup frozen peas
- 2 tablespoon soy sauce
- 1/4 cup melted butter
- 1 teaspoon lemon juice
- 1–1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup water
- 1/2 cup frying oil
- 1/2 cup mayonnaise
- 1/2 cup sweet Thai chili sauce
- 3 tablespoon Sriracha
- 1 tablespoon lemon juice
- 2 tablespoon garlic chili paste (optional)
- 2 tablespoon honey
Instructions
- Start by whisking together the mayonnaise, sweet chili sauce, Sriracha, lemon juice, garlic chili paste (if using), and honey in a bowl. Set this tantalizing sauce aside while you prepare the other components.
- In a large bowl, toss the chicken cubes with the flour, cornstarch, paprika, garlic powder, salt, pepper, and water until the coating is slightly sticky. Heat the frying oil in a wok over medium heat and fry the chicken for 10 to 12 minutes, flipping occasionally, until golden and crispy. Remove the chicken and set it aside.
- In a large skillet, heat 1 tablespoon of sesame oil over high heat. Pour in the beaten eggs with salt and scramble them until just set. Transfer the fluffy eggs to a plate.
- Reduce the heat to medium-high and add the remaining sesame oil, carrots, onion, and green onions to the skillet. Cook for 5 minutes, or until the carrots are tender. Then, add the garlic and ginger and sauté for 1 minute more.
- Add the cooled rice to the skillet, breaking up any clumps. Cook for 2 to 3 minutes, stirring occasionally. Then, add the scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2 to 3 more minutes.
- In a bowl, toss the crispy chicken with half of the Bang Bang sauce until the pieces are fully coated.
- Plate the delectable Bang Bang Fried Rice and top it with the saucy Bang Bang chicken. Drizzle the remaining sauce over the dish and garnish it with chopped green onions. Serve immediately.
Notes
Using day-old, cooled rice is the secret to achieving the perfect texture in your fried rice. The drier, firmer grains will hold up better to the high heat and prevent the dish from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg