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Close-up handheld smartphone photo of craggy crispy breaded chicken chunks with orange chili sauce. (Bang Bang Chicken Fried Rice)

Bang Bang Chicken Fried Rice with Extra Crispy Chicken

This Bang Bang Chicken Fried Rice features ultra-crispy breaded chicken chunks drizzled with a creamy, spicy orange sauce over savory fried rice with eggs, peas, and carrots. A perfect 40-minute dinner that rivals any takeout.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Components
  • 1.5 lbs Chicken Breast 680g, cut into irregular chunks
  • 2 cups Panko Breadcrumbs 120g
  • 1/2 cup All-Purpose Flour 60g
  • 2 large Eggs beaten
  • 1/2 cup Mayonnaise 115g, preferably Kewpie
  • 1/4 cup Sweet Chili Sauce 60ml
  • 1 tbsp Sriracha 15ml
  • 4 cups Cooked White Rice 600g, day-old preferred
  • 1/2 cup Green Peas 75g
  • 1/2 cup Diced Carrots 75g

Equipment

  • 1 Large Wok or Skillet Heavy-bottomed for even heat distribution.
  • 1 Squeeze Bottle For the perfect sauce zigzag.
  • 1 Wire Cooling Rack Keeps chicken crispy after frying.

Method
 

Chicken Preparation
  1. Coat chicken chunks in seasoned flour, dip in beaten eggs, and press into Panko breadcrumbs.
  2. Heat oil to 350°F (175°C) and fry chicken until a craggy, deep golden-brown crust forms.
Fried Rice Construction
  1. Stir-fry carrots and peas in a wok, then scramble eggs until visible yellow bits appear.
  2. Add rice, soy sauce, and sesame oil; toss over high heat until grains are toasted.
Final Assembly
  1. Place rice in a bowl, top with chicken, and apply sauce in a zigzag motion.

Notes

Ensure chicken is patted dry before breading for the best crust.
Use day-old rice to prevent a mushy texture.