Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • ½ cup (60g) cornstarch (cornflour)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 large egg, beaten
  • 1/4 cup (60ml) milk
  • Vegetable oil, for frying
  • ½ cup (120ml) mayonnaise (full-fat recommended)
  • ¼ cup (60ml) sweet chili sauce
  • 2 tablespoons sriracha
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 cups cooked rice (day-old is best!)
  • 1 cup frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)

Instructions:

  1. In a bowl, whisk together the cornstarch, salt, and pepper. In another bowl, mix egg and milk. Dredge chicken in the egg mixture and then in the cornstarch mixture, ensuring all pieces are fully coated.
  2. Whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey in a small bowl. Taste and adjust seasonings as needed. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C). Carefully add the chicken in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken with a slotted spoon and place on a wire rack to drain excess oil.
  4. Heat 2 tablespoons of vegetable oil in the same skillet or wok over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
  5. Push the onion, garlic, and ginger to one side of the pan. Pour in the beaten eggs and scramble lightly. Add the cooked rice and frozen peas and carrots to the pan.
  6. Stir-fry the rice, vegetables, and eggs together, breaking up any large clumps of rice. Add the soy sauce and sesame oil and stir well to combine.
  7. Add the fried chicken to the fried rice and toss gently to combine.
  8. Drizzle the Bang Bang sauce over the chicken and rice. Garnish with green onions and sesame seeds (if using). Serve immediately.