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A dark stone bowl filled with savory fried rice, green peas, carrots, and bite-sized crispy fried chicken with a spicy mayo drizzle. (Crispy Bang Bang Chicken Fried Rice)

Crispy Bang Bang Chicken Fried Rice with Creamy Spicy Mayo

This Crispy Bang Bang Chicken Fried Rice features golden-brown breaded chicken piled over a savory fried rice base. Drizzled with a creamy, spicy mayo sauce and topped with sesame seeds for a restaurant-quality meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast Cut into bite-sized chunks
  • 1.5 cups Panko Breadcrumbs For maximum crunch
  • 3 cups Cold Cooked Rice Day-old long grain rice
  • 0.5 cup Green Peas Frozen or fresh
  • 0.5 cup Diced Carrots Sautéed until tender
  • 2 large Eggs Whisked for scrambled bits
  • 0.5 cup Mayonnaise Base for bang bang sauce
  • 2 tbsp Sriracha Adjust for heat level
  • 1 tbsp Sweet Chili Sauce Adds sweetness and shine
  • 1 tsp Black Sesame Seeds Toasted for garnish
  • 3 stalks Green Scallions Finely chopped

Equipment

  • 1 Wok or Large Skillet Carbon steel preferred for high heat.
  • 1 Wire Cooling Rack To keep the chicken crispy after frying.
  • 1 Squeeze Bottle For the zig-zag sauce drizzle.

Method
 

Prepare the Bang Bang Sauce
  1. In a bowl, combine mayonnaise, sriracha, and sweet chili sauce until smooth and orange-pink.
Fry the Crispy Chicken
  1. Dredge chicken chunks in flour, then egg, then Panko, pressing to adhere.
  2. Fry in 350°F (175°C) oil until a textured, golden-brown crust forms. Drain on a wire rack.
Cook the Fried Rice
  1. Stir-fry carrots and peas in a wok over high heat until tender-crisp.
  2. Push veggies aside and scramble eggs into bite-sized bits.
  3. Add cold rice and soy sauce; toss until savory and toasted.
Assembly
  1. Mound rice in bowls, top with chicken, and apply a thick zig-zag drizzle of sauce. Garnish with scallions and sesame seeds.

Notes

Use day-old rice to prevent mushiness.
Ensure the oil is hot before adding chicken for the best crunch.