Blackstone Bang Bang Chicken Fried Rice
Blackstone Bang Bang Chicken Fried Rice is a tasty hibachi style fried rice recipe for the griddle with an easy to make bang bang sauce!
Equipment
- 1 Mixing bowl for making Bang Bang sauce
Ingredients
Main ingredients
- ½ cup mayo you’ll use this in your Bang Bang sauce to add creamy richness that binds flavors.
- ½ cup sweet Thai chili sauce bring that sweet and spicy vibe, sassy and delicious.
- 2 to 3 tablespoons sriracha the fire you wanna tweak to your liking from mild to wild.
- 1 tablespoon lemon juice brightens that sauce, wakes up your taste buds real good.
- Cooking oil of choice something that handles heat well like vegetable, canola, or peanut oil.
- 6 to 8 cups cooked and cooled Jasmine rice cooled rice is a must so it fries without getting mushy.
- 3 eggs adds protein and that soft scrambled texture mixed through your rice.
- 1 pound boneless skinless chicken cut in bite-sized pieces—either thighs or breasts work, your call.
- kosher salt
- pepper
- 6 to 7 garlic cloves minced
- ½ cup soy sauce
- 1 bunch green onions sliced for that fresh crunch at the end
Instructions
Instructions
- Mix mayo, sweet Thai chili sauce, sriracha, and lemon juice in a bowl. That combo is your Bang Bang sauce and it packs a punch, trust me.
- Heat up your cooking oil on med-high in a big skillet or wok. You want it hot enough so onions sizzle when they hit the pan.
- Toss diced onion in and sauté till translucent. You’ll smell that sweet onion aroma filling the kitchen, yum.
- Add your chicken pieces seasoned with salt and pepper. Cook till browned and no pink’s left—means you got tender chicken nuggets ready.
- Push chicken to one side, crack eggs in the other, scramble till fully cooked. This way the eggs stay fluffy and separate from your chicken.
- Pour in cooked Jasmine rice and stir it through chicken and eggs. Every grain should get a little love and not clumped up.
- Finally, pour your Bang Bang sauce over the rice, stir well till everything’s glistening and hot. Serve up immediately and watch family and friends dig in.
Notes
Store your leftovers in airtight containers right after cooling to keep flavors sharp and fresh. Refrigerate up to 4 days and reheat in your non-stick skillet or wok to keep that slight crisp on rice. Freeze portions if you wanna make it way ahead, just thaw overnight in fridge before reheating slowly on stove. For reheating, add a splash of water or broth and use a quick stir to bring back moisture and warmth without drying up your rice or chicken.