Here is a comprehensive guide to making Bang Bang Chicken Fried Rice, a dish that perfectly marries the creamy, spicy, sweet Bang Bang sauce with the classic comfort of fried rice.
📖 Introduction: A Fusion of Fire and Comfort
Bang Bang Chicken Fried Rice is a relatively modern culinary creation, born from the fusion trend that takes beloved classics and combines them in unexpected ways. It takes the core components of two distinct dishes: Bang Bang Chicken, a popular appetizer known for its creamy, spicy, sweet, and tangy sauce, and Chicken Fried Rice, the quintessential comfort food designed to be a complete, satisfying meal.
The “Bang Bang” sauce, which can be traced back to Chinese-American restaurants, is the true star here. It’s a simple but addictive blend of mayonnaise, sweet chili sauce, and sriracha. When tossed with crispy, pan-fried chicken and stir-fried rice, it creates an explosion of flavor and texture. Every bite offers the creamy heat of the sauce, the juicy tenderness of the chicken, the savory “wok hei” of the rice, and the fresh pop of green onions. This recipe is designed to be your new favorite weeknight indulgence—it’s faster than takeout, deeply satisfying, and guaranteed to disappear from the bowl.
🥢 What is Bang Bang Sauce?
Before we begin, it’s helpful to know the soul of the dish. The name “Bang Bang” is onomatopoeic, referring to the “bang” of flavor you experience. The sauce is a creamy, tangy, and spicy dressing that typically consists of:
· Mayonnaise: Provides the creamy base.
· Sweet Chili Sauce: Adds sweetness, a mild tang, and a slight gel-like thickness.
· Sriracha (or other chili garlic sauce): Brings the heat and a garlicky depth.
🛒 Ingredients
Here is everything you need to create this masterpiece.
For the Bang Bang Sauce:
· ½ cup mayonnaise (full-fat works best for creaminess)
· ¼ cup Thai sweet chili sauce
· 1-2 tablespoons sriracha (adjust to your spice preference)
· 1 teaspoon rice vinegar (for a little extra tang)
For the Chicken:
· 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
· 1 tablespoon vegetable oil
· 1 teaspoon paprika
· ½ teaspoon kosher salt
· ¼ teaspoon black pepper
· 2 tablespoons cornstarch
For the Fried Rice:
· 2 tablespoons sesame oil, divided
· 4 large eggs, beaten
· ½ teaspoon kosher salt (for the eggs)
· 1 tablespoon vegetable oil
· 1 medium yellow or white onion, finely chopped
· 3 cloves garlic, minced
· 1 cup frozen peas and carrots blend (do not thaw)
· 4 cups cooked and chilled white or brown rice (day-old is best!)
· 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
· 1 teaspoon oyster sauce (optional, but adds great depth)
For Garnish:
· 4 green onions, thinly sliced
· 1 tablespoon sesame seeds
🔪 Step-by-Step Instructions
Part 1: Prep Work – The Key to Success
1. Prepare the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar. Set aside.
2. Prepare the Chicken: In a medium bowl, combine the cubed chicken with paprika, ½ teaspoon salt, and pepper. Sprinkle with cornstarch and toss until every piece is evenly coated. This cornstarch coating will give the chicken a light, crispy exterior when fried.
Part 2: Cook the Chicken
1. Pan-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet (like cast iron) over medium-high heat. Once the oil is shimmering, add the chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until golden brown, crispy on the outside, and cooked through. Remove the chicken from the wok and set it aside on a plate.
Part 3: Create the Fried Rice
1. Scramble the Eggs: Reduce the heat to medium. Add 1 tablespoon of sesame oil to the now-empty wok. Pour in the beaten eggs and ½ teaspoon salt. Let them set for about 30 seconds, then scramble them with a spatula until they are fully cooked but still soft. Push the scrambled eggs to one side of the wok.
2. Sauté the Aromatics: Add the remaining 1 tablespoon of sesame oil to the empty side of the wok. Add the chopped onion and cook for 2-3 minutes until it becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add Vegetables and Rice: Toss in the frozen peas and carrots. Stir-fry for about a minute to heat them through. Add the cold, cooked rice. Break up any large clumps with your spatula and toss everything together, ensuring the rice, eggs, and vegetables are evenly distributed.
4. Season the Rice: Drizzle the soy sauce and optional oyster sauce around the edges of the wok (the heat will caramelize it immediately). Toss vigorously to coat all the rice evenly. Stir-fry for another 2-3 minutes, allowing the rice to get slightly crispy in spots.
Part 4: The Grand Finale – Bringing it Together
1. Combine and Coat: Turn the heat to low. Add the cooked crispy chicken back into the wok with the rice. Pour the Bang Bang sauce over the top.
2. Toss to Perfection: Gently but thoroughly toss everything together until the chicken and every grain of rice are beautifully coated in the creamy, spicy sauce.
3. Garnish and Serve: Transfer the Bang Bang Chicken Fried Rice to a large serving platter or individual bowls. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy the “bang”!
🧑🍳 The Method: Why We Do What We Do
· Day-Old Rice: Using leftover, refrigerated rice is the most critical tip for perfect fried rice. Freshly cooked rice is too moist and will result in a mushy, sticky mess. Chilling it dries out the grains, allowing them to fry and separate beautifully.
· High Heat: Fried rice is a stir-fry. You need high heat to quickly cook the ingredients without steaming them, and to create that slightly smoky, charred flavor known as “wok hei.”
· Cornstarch on Chicken: Coating the chicken in cornstarch before frying creates a thin, crisp crust that doesn’t get soggy easily. This texture holds up beautifully when it’s later tossed in the creamy sauce.
· Sauce Last: Adding the sauce at the very end and tossing it over low heat ensures the sauce doesn’t break or become greasy, and it prevents the chicken from losing its crispiness too soon.
📜 History of the Components
· Fried Rice (炒饭 – Chǎofàn): Fried rice has a history stretching back over 1,500 years to the Sui dynasty in China (589–618 AD). It was originally created as a way to use up leftover rice and other ingredients, preventing waste. It remains the ultimate “clean-out-the-fridge” meal.
· Bang Bang Chicken: The original Chinese dish, Bang Bang Ji Si (棒棒鸡丝), is a cold Sichuan appetizer. The name comes from the sound of a mallet “banging” the chicken to tenderize it before it’s shredded. The modern, creamy “Bang Bang Sauce” is a Westernized adaptation that became wildly popular in restaurants and food blogs, ditching the original Sichuan peppercorn and sesame paste for a more universally appealing creamy chili blend.
💪 Health Benefits & Nutritional Info
While this is an indulgent comfort food, it has some redeeming qualities.
· Protein-Packed: Chicken provides lean protein for muscle building and satiety. Eggs add even more high-quality protein.
· Customizable Vegetables: This recipe is a great vehicle for adding more veggies. Feel free to toss in broccoli, bell peppers, or snap peas.
· Balanced Meal: With protein, carbohydrates (rice), and vegetables, it provides a good energy balance.
Approximate Nutritional Information (Per Serving – based on 4 servings):
· Calories: ~650-750
· Protein: ~40g
· Fat: ~35g
· Carbohydrates: ~55g
· Note: This is an estimate and will vary based on specific ingredients and portion sizes.
🍲 Formation: How the Dish Comes Together Visually
The final dish is a vibrant mosaic. The creamy, pale orange sauce coats the rice, giving it a warm hue. Interspersed are the golden-brown chunks of crispy chicken and the fluffy yellow bits of scrambled egg. Bright pops of orange (carrots) and green (peas) peek through, and the final garnish of fresh green onions and white/black sesame seeds adds a final layer of color and texture. It’s a dish that looks as exciting as it tastes.
😋 For the Lovers Of…
This dish is a must-try for anyone who loves:
· Spicy Tuna or California Rolls: That same creamy, sweet, spicy mayo vibe is here.
· General Tso’s Chicken: You love crispy, saucy chicken, but with a creamier twist.
· Spicy Sesame Noodles: You’re a fan of rich, nutty, and spicy noodle dishes.
· Loaded Nachos: You enjoy a dish where everything is mixed together with a delicious, unifying sauce.
· Comfort Food with a Kick: You appreciate classic, cozy meals that have a little bit of heat to wake up your taste buds.
✅ Conclusion
Bang Bang Chicken Fried Rice is more than just a meal; it’s an experience. It takes the familiar and beloved and turns it into something exciting and new. The combination of textures—from the crispy chicken and tender rice to the pop of vegetables—combined with the unforgettable creamy-spicy sauce, makes this a dish that will have everyone at the table asking for seconds. It’s a testament to the beautiful things that can happen when different culinary worlds collide. So, grab your wok, gather your ingredients, and get ready to create a dinner that truly lives up to its name.
