Description
A flavorful and vibrant Bang Bang Chicken Fried Rice recipe that combines tender air-fried chicken coated in spicy bang bang sauce with savory vegetable fried rice. This dish is quick to prepare and perfect for a satisfying weeknight dinner featuring a harmony of Asian-inspired flavors.
Ingredients
Scale
Chicken
- 1 ½ 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 (250 g) bang bang sauce, divided
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 more for garnish
- 1 teaspoon garlic, minced
- 4 cups long-grain white rice, cooked and cooled
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup (45 g) frozen peas
Instructions
- Prepare the Chicken: In a large bowl, toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated. Preheat your air fryer to 400°F (204°C). Place the chicken in a single layer in the air fryer basket. You may need to cook in batches depending on basket size. Air fry for 11–12 minutes, flipping halfway through, until chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken and transfer to a medium bowl, tent with foil to keep warm, and set aside.
- Cook the Eggs: Heat 1 tablespoon of sesame oil in a large skillet over high heat. Once hot, pour in the beaten eggs, sprinkle with kosher salt, and gently scramble until just set into soft curds. Transfer the eggs to a plate and set aside.
- Sauté the Vegetables: Reduce heat to medium-high and add the remaining tablespoon of sesame oil to the skillet. Add diced carrots, diced white onion, and diced green onions. Cook, stirring occasionally, for about 5 minutes or until carrots are tender. Stir in the minced garlic and cook for an additional 1 minute to release aroma.
- Add Rice: Add the cooked and cooled long-grain white rice to the skillet. Break up any clumps with a spatula and stir into the vegetables. Cook for 2–3 minutes, stirring occasionally, until the rice is heated through.
- Combine Ingredients: Add the scrambled eggs back into the skillet along with melted butter, lemon juice, soy sauce, and frozen peas. Stir thoroughly to combine all ingredients evenly and cook for another 2–3 minutes until everything is hot and coated with buttery sauce.
- Toss Chicken with Sauce: Just before serving, take the cooked chicken and toss it with ½ cup of the prepared bang bang sauce in a bowl. Reserve the remaining bang bang sauce for drizzling.
- Serve and Garnish: Spoon the fried rice onto plates and top with the bang bang chicken pieces. Drizzle additional bang bang sauce over the dish if desired. Garnish with extra diced green onions for a fresh, vibrant finish. Enjoy immediately.
Notes
- If you don’t have an air fryer, you can cook the chicken in a skillet: Heat a little oil over medium-high heat, add seasoned chicken in a single layer, cook for 6–8 minutes turning occasionally until golden brown and cooked through to 165°F internal temperature. Toss cooked chicken with half the bang bang sauce and keep warm.
- Make sure the rice is cooked and cooled before frying to prevent clumping and to achieve a better texture.
- Adjust the amount of bang bang sauce according to your preferred spice and flavor level.
- Use day-old rice if possible; fresh steamed rice can be too moist and sticky for ideal fried rice.
- Feel free to add other vegetables like bell peppers or snap peas for added crunch and nutrition.
