Instructions
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Prepare the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey (or maple syrup), rice vinegar, and sesame oil until smooth and well combined. Taste and adjust Sriracha for desired spice level. Set aside.
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Prepare the Chicken:
In a medium bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated. Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 4-6 minutes, turning occasionally, until golden brown and cooked through. Once cooked, remove the chicken from the skillet and transfer to a clean bowl. Pour about half of the prepared Bang Bang sauce over the cooked chicken and toss gently to coat. Set aside.
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Prepare the Fried Rice:
Wipe out the skillet or wok you used for the chicken (or use a clean one) and heat 2 tablespoons of vegetable oil over high heat until shimmering. Add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
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Push the onion and garlic to one side of the pan. Pour the beaten eggs into the empty side and scramble them quickly with a spatula until just set, about 1-2 minutes. Break the scrambled eggs into smaller pieces.
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Add the frozen peas and carrots blend to the skillet and stir-fry for 2-3 minutes until heated through and slightly tender-crisp.
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Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry vigorously for 3-5 minutes, ensuring the rice gets evenly heated and slightly toasted. High heat is crucial here for the best texture.
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Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice. Add black pepper. Continue to stir-fry for another 2-3 minutes, tossing everything together until the rice is well coated and fragrant. Ensure all ingredients are evenly distributed.
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Combine and Serve:
Add the Bang Bang sauced chicken to the fried rice mixture in the skillet. Gently fold the chicken into the rice, ensuring it’s well distributed and heated through, about 1-2 minutes. Avoid over-stirring to keep the chicken pieces intact.
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Remove from heat. Serve immediately, garnished with chopped green onions, toasted sesame seeds, and an extra drizzle of the reserved Bang Bang sauce or a squirt of Sriracha, if desired.
Cooking Tips and Variations
To achieve the best possible Bang Bang Chicken Fried Rice, remember that preparation is key. Using cold, day-old rice is non-negotiable for that perfect, non-sticky texture; freshly cooked rice will clump together and make your fried rice mushy. For the chicken, ensure you don’t overcrowd your pan when frying. Cooking in batches allows the chicken to brown beautifully rather than steam, giving it a superior texture. High heat is your friend when stir-frying the rice—it promotes caramelization and that coveted “wok hei,” or smoky flavor, that makes fried rice so irresistible.
Adjusting the spice level is incredibly easy. For more heat, simply increase the amount of Sriracha in your Bang Bang sauce. If you prefer it milder, start with less and add to taste. For those looking for a vegetarian twist, swap the chicken for extra-firm tofu, pressed and cubed, then tossed in cornstarch and pan-fried until golden. You can also experiment with other vegetables like bell peppers, broccoli florets, or mushrooms. For a richer, more complex flavor, consider adding a dash of fish sauce to your fried rice mixture. Garnishes like chopped peanuts, fresh cilantro, or a squeeze of lime can also add wonderful layers of flavor and texture.
Storage and Reheating
Bang Bang Chicken Fried Rice makes for excellent leftovers, often tasting even better the next day as the flavors meld. To store, allow the fried rice to cool completely to room temperature (within two hours of cooking). Transfer it to an airtight container and refrigerate for up to 3-4 days. It is not recommended to freeze fried rice, as the texture of the rice and vegetables can become mushy upon thawing.
When reheating, the best method to retain texture and flavor is to use a skillet or wok. Heat a small amount of oil (about 1 teaspoon) over medium-high heat. Add the leftover fried rice and stir-fry for 5-7 minutes, breaking up any clumps, until it is thoroughly heated through and slightly crispy again. You can also microwave individual portions, but be aware that the rice may not achieve the same crispy texture. If microwaving, stir halfway through reheating to ensure even heating. Add a splash of water or broth to prevent it from drying out if needed.
Frequently Asked Questions
Can I use brown rice for this recipe?
While white rice is traditionally used for fried rice and provides the best texture, you can certainly use day-old cooked brown rice. Keep in mind that brown rice will result in a chewier texture and a slightly nuttier flavor profile, which can still be delicious. Ensure it’s cold and firm before adding to the pan.
What if I don’t have day-old rice?
If you’re in a pinch and don’t have day-old rice, you can cook fresh rice and then spread it out on a baking sheet. Place it in the refrigerator or freezer for 30 minutes to an hour to cool down and dry out quickly. This helps remove excess moisture, which is crucial for preventing mushy fried rice.
Can I make the Bang Bang sauce ahead of time?
Absolutely! The Bang Bang sauce can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to meld and deepen, making it even more delicious. Give it a good whisk before using.
What other proteins can I use instead of chicken?
This recipe is very versatile! Shrimp, pork, or even beef thinly sliced can be used in place of chicken. For a plant-based option, pressed and pan-fried extra-firm tofu or tempeh works wonderfully. Adjust cooking times according to the protein you choose.