Description
Bang Bang Chicken Fried Rice features tender, seasoned chicken cubes tossed in a sweet and spicy bang bang sauce, served atop flavorful homemade fried rice loaded with vegetables and fluffy scrambled eggs. This vibrant, Asian-inspired dish combines the crispiness of air-fried chicken with the savory, comforting textures of stir-fried rice, making for an easy yet impressive meal perfect for weeknights or entertaining.
Ingredients
Seasoned Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup bang bang sauce, divided
Flavorful Fried Rice
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup green onions, diced, plus extra for garnish
- 1 teaspoon garlic, minced
- 4 cups long-grain white rice, cooked and cooled (preferably day-old)
- ¼ cup unsalted butter, melted
- 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
Instructions
- Season and Air Fry Chicken: Toss cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated. Preheat air fryer to 400°F. Arrange chicken in a single layer and cook for 11-12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F. Transfer to a bowl and cover with foil to keep warm.
- Scramble Eggs: Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in beaten eggs sprinkled with salt and gently scramble until soft, fluffy curds form. Avoid overcooking as eggs will finish cooking later. Remove eggs from skillet and set aside.
- Sauté Vegetables: Reduce heat to medium-high. Add remaining tablespoon of sesame oil to skillet. Add diced carrots, white onion, and green onions, cooking for about 5 minutes until carrots soften and the mixture becomes fragrant. Stir in minced garlic and cook for an additional minute.
- Cook Fried Rice: Add cooled rice to skillet, breaking up clumps with a spatula. Stir into vegetables and cook for 2-3 minutes, stirring occasionally, allowing rice to heat through and develop slight crispiness in spots.
- Combine Ingredients: Return scrambled eggs to skillet along with melted butter, lemon juice, soy sauce, and frozen peas. Stir well and cook for another 2-3 minutes until heated through and flavors meld.
- Toss Chicken with Sauce: In a separate bowl, toss the cooked chicken with ½ cup bang bang sauce until fully coated.
- Serve: Plate the fried rice and top with the sauced chicken. Drizzle with additional bang bang sauce if desired and garnish with extra green onions for freshness and color. Serve immediately.
Notes
- Using day-old cooled rice is key to achieving the perfect fried rice texture without mushiness.
- If you don’t have an air fryer, cook the chicken in a regular skillet over medium-high heat for 6-8 minutes, turning occasionally until golden and thoroughly cooked.
- Bang bang sauce is a sweet and spicy mayo-based sauce that adds incredible flavor—store-bought or homemade both work well.
- This recipe is a great way to use leftover rice and makes a complete, satisfying meal better than takeout.
- Feel free to customize the fried rice with additional vegetables like bell peppers, mushrooms, or snap peas for extra color and flavor.
