Description
Bang Bang Chicken Fried Rice is a flavorful and vibrant dish combining tender air-fried chicken tossed in a spicy, creamy Bang Bang sauce with savory, vegetable-packed fried rice. This recipe is perfect for a quick weeknight meal that balances bold flavors and satisfying textures using an air fryer and stovetop cooking methods.
Ingredients
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
- Toss chicken with oil and seasonings: In a large bowl, combine the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Toss until the chicken pieces are evenly coated with the seasoning mixture.
- Preheat air fryer and cook chicken: Set your air fryer to 400°F (200°C). Once preheated, arrange the seasoned chicken cubes in a single layer in the air fryer basket. You may need to cook in batches depending on your air fryer size. Air fry the chicken for 11 to 12 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Tent cooked chicken: Transfer the cooked chicken to a medium bowl and tent it loosely with aluminum foil to keep warm while you prepare the fried rice.
- Scramble eggs: Heat 1 tablespoon of sesame oil in a large skillet over high heat. Once hot, pour in the beaten eggs and sprinkle with ½ teaspoon kosher salt. Scramble gently until the eggs are just set into soft curds. Remove the eggs from the skillet and set aside.
- Sauté vegetables: Reduce the skillet heat to medium-high, add the remaining 1 tablespoon of sesame oil. Add diced carrots, white onions, and green onions, cooking for about 5 minutes until the carrots are tender. Stir in minced garlic and cook for an additional minute until fragrant.
- Add rice and heat through: Add the cooled, cooked rice to the skillet with the sautéed vegetables. Break up any clumps with a spatula and stir to combine. Cook for 2 to 3 minutes, stirring occasionally, until the rice is heated through.
- Add eggs, butter, lemon juice, soy sauce, and peas: Stir the scrambled eggs back into the skillet along with melted butter, lemon juice, soy sauce, and frozen peas. Mix well and cook for 2 to 3 minutes more until everything is hot and evenly coated.
- Toss chicken in Bang Bang sauce: Just before serving, add ½ cup of Bang Bang sauce to the cooked chicken and toss until well coated.
- Add chicken to fried rice and garnish: Top the fried rice with the Bang Bang chicken mixture, drizzle additional sauce over the top if desired, and garnish with extra diced green onions. Serve immediately for best flavor and texture.
Notes
- For best results, use day-old cooked rice that has been chilled to prevent clumping during frying.
- If you do not have an air fryer, you can cook the chicken in a skillet over medium-high heat until cooked through and golden brown.
- Adjust the amount of Bang Bang sauce based on your preferred spice and creaminess level.
- Feel free to substitute frozen mixed vegetables for peas to add more color and nutrients.
- To make this dish gluten-free, use gluten-free soy sauce or tamari.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
