Bang Bang Chicken Fried Rice (Mediterranean Fusion)
🧺 Ingredients (Serves 4)
Crispy Chicken
-
400 g (14 oz) chicken breast, bite-size pieces
-
1 tsp paprika
-
½ tsp garlic powder
-
Salt & black pepper
-
2 tbsp cornstarch
-
2 tbsp olive oil
Fried Rice
-
3 cups cold cooked rice (jasmine or basmati)
-
2 tbsp olive oil
-
2 eggs, beaten
-
3 cloves garlic, minced
-
½ cup green onions, sliced
-
½ cup red bell pepper, diced
-
½ cup peas (optional)
-
1 tbsp soy sauce
-
1 tbsp lemon juice
-
1 tsp sesame oil (optional)
Bang Bang Sauce (Mediterranean-Style)
-
¼ cup Greek yogurt
-
2 tbsp mayonnaise
-
1–2 tbsp sweet chili sauce
-
1 tsp sriracha or harissa (to taste)
-
1 tsp honey
-
1 tsp lemon juice
-
Pinch salt
Garnish
-
Fresh parsley or cilantro
-
Sesame seeds or chili flakes
🔥 Instructions
1. Make the Bang Bang Sauce
Whisk all sauce ingredients until smooth. Chill while cooking.
2. Cook the Chicken
Season chicken with paprika, garlic powder, salt, and pepper.
Toss with cornstarch.
Heat olive oil in a skillet over medium-high.
Cook chicken 5–6 minutes, turning until golden and crispy.
Remove and toss with half the bang bang sauce.
3. Prepare the Fried Rice
Heat olive oil in a large pan or wok.
Add eggs and scramble quickly. Push to the side.
Add garlic, peppers, peas, and green onions. Sauté 1–2 minutes.
Stir in rice, breaking up clumps.
4. Season
Drizzle soy sauce, lemon juice, and sesame oil over rice.
Stir-fry 3–4 minutes until hot and lightly crisped.
5. Combine & Finish
Fold crispy bang bang chicken into the rice.
Taste and adjust seasoning.
Drizzle remaining sauce over top or serve on the side.
🫒 Mediterranean Touch Ideas
-
Add sun-dried tomatoes (finely chopped)
-
Swap peas for zucchini or spinach
-
Finish with lemon zest and fresh herbs
-
Serve with a cucumber–yogurt salad
💡 Pro Tips
-
Day-old rice = best texture
-
Don’t overcrowd the pan for crispy chicken
-
For smoky heat, use harissa instead of sriracha
