Description

Bang Bang Chicken Fried Rice is a flavorful and vibrant dish combining tender air-fried chicken tossed in spicy bang bang sauce with savory stir-fried vegetables, fluffy scrambled eggs, and perfectly cooked rice. This easy-to-make recipe delivers a delicious balance of sweet, spicy, and savory flavors with a satisfying texture, perfect for a quick weeknight dinner.

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 bang bang sauce, divided

Eggs

4 large eggs, beaten
½ teaspoon kosher salt
2 tablespoons sesame oil, divided

Vegetables & Rice

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
⅓ cup frozen peas

Other Ingredients

¼ cup unsalted butter, melted
1 teaspoon lemon juice
2 tablespoons soy sauce

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Instructions

Season and cook chicken: Toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper to coat evenly. Preheat your air fryer to 400°F. Arrange the chicken in a single layer inside the basket and air fry for 11-12 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F. Remove and set aside covered with foil to keep warm.
Scramble the eggs: Heat 1 tablespoon of sesame oil in a large skillet over high heat. Pour in the beaten eggs, sprinkle with ½ teaspoon kosher salt, and gently scramble, stirring occasionally, until the eggs just set into soft curds. Transfer the eggs to a plate and set aside.
Cook the vegetables: Lower the heat to medium-high and add the remaining 1 tablespoon sesame oil to the skillet. Add diced carrots, onion, and green onions. Sauté for about 5 minutes until the carrots become tender. Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
Add rice and mix: Add the cooled long-grain white rice to the skillet with the vegetables. Break up any clumps using a spatula and stir thoroughly to combine. Cook for 2-3 minutes, stirring occasionally, until the rice is heated through and slightly toasted.
Combine everything: Return the scrambled eggs to the skillet. Pour in the melted butter, lemon juice, soy sauce, and add the frozen peas. Stir everything well and cook for another 2-3 minutes until the peas are heated and the dish is evenly coated and hot.
Finish and serve: Toss the cooked chicken with ½ cup of bang bang sauce until fully coated. Serve the fried rice topped with the sauced chicken. Optionally drizzle the remaining bang bang sauce over the top and garnish with extra diced green onions for freshness and color.

Notes

Ensure the rice is cooked and thoroughly cooled before frying to prevent clumping and achieve the best texture.
You can prepare bang bang sauce from scratch or use your favorite store-bought version for convenience.
Adjust the amount of bang bang sauce depending on desired spiciness and flavor intensity.
For extra flavor, feel free to add chopped bell peppers or snap peas along with the carrots and onions.
If you don't have an air fryer, you can pan-fry the chicken in a skillet over medium-high heat until cooked through and golden.