Introduction

Bang Bang Chicken Fried Rice is a delicious fusion dish combining crispy, spicy chicken with savory, flavorful fried rice. It’s a perfect weeknight meal that’s both satisfying and easy to prepare, packed with vibrant textures and tastes.

Bang Bang Chicken Fried Rice Recipe - Recipe Image

Ingredients

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
2 tablespoons sesame oil, divided
4 large eggs, beaten
½ teaspoon kosher salt (for eggs)
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 (preferably day-old)
¼ cup unsalted butter, melted
1 teaspoon fresh lemon juice
2 tablespoons soy sauce
⅓ cup frozen peas

Instructions

Step 1: Preheat your air fryer to 400°F. In a bowl, toss the chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated.
Step 2: Arrange the chicken in a single layer in the air fryer basket. Cook for 11 to 12 minutes, flipping halfway through to ensure even crisping.
Step 3: While the chicken cooks, heat 1 tablespoon of sesame oil in a large skillet over medium heat. Pour in the beaten eggs seasoned with ½ teaspoon kosher salt. Scramble the eggs gently until just set, then remove and set aside.
Step 4: Add the remaining tablespoon of sesame oil to the skillet. Sauté the diced carrots, white onion, and green onions for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Step 5: Add the cooked, cooled rice to the skillet. Break up any clumps and stir-fry for 2 to 3 minutes until the rice starts to get slightly crispy.
Step 6: Stir the scrambled eggs back into the skillet along with the melted butter, fresh lemon juice, soy sauce, and frozen peas. Cook everything together for another 2 to 3 minutes, allowing flavors to meld.
Step 7: Toss the air-fried chicken with ½ cup of bang bang sauce until the pieces are fully coated and flavorful.
Step 8: Serve the fried rice topped with the bang bang chicken. Drizzle extra sauce on top and garnish with additional green onions for a fresh finish.

Tips & Variations

For best texture, use day-old rice so it’s drier and fries better without becoming mushy.
Adjust the amount of bang bang sauce if you prefer milder or spicier flavors.
Swap out chicken for shrimp or tofu to customize the dish.
Add chopped bell peppers or snap peas for extra crunch and color.

Storage

Store leftover fried rice and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to keep the rice moist. The bang bang sauce can be reheated or added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish without an air fryer?

Yes, you can cook the chicken in a skillet over medium-high heat until cooked through and slightly crispy, about 6 to 8 minutes. Make sure to cook in batches to avoid overcrowding.

What is bang bang sauce?

Bang bang sauce is a creamy, spicy sauce typically made from mayonnaise, sweet chili sauce, and Sriracha. It adds a bold, tangy flavor and a bit of heat, complementing fried chicken perfectly.

Bang Bang Chicken Fried Rice Recipe

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★★★★★

4.7 from 145 reviews

This Bang Bang Chicken Fried Rice recipe combines tender, air-fried chicken coated in spicy-sweet bang bang sauce with savory, homemade fried rice. Packed with vegetables, scrambled eggs, and a flavorful soy and sesame oil base, this dish offers a perfect balance of spice, texture, and umami in a quick and easy meal.

Author: Zane
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Air Frying
Cuisine: Asian-American Fusion

Ingredients

Scale

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

Rice and Veggies

2 tablespoons sesame oil, divided
4 large eggs, beaten
½ teaspoon kosher salt (for eggs)
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 (preferably day-old)
⅓ cup frozen peas

Additional Flavorings

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

Instructions

Prepare the Chicken: Preheat your air fryer to 400°F. Toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated. This seasoning blend adds a smoky and savory flavor to the chicken.
Air Fry Chicken: Place the chicken in a single layer inside the air fryer basket. Cook for 11–12 minutes, flipping the pieces halfway through to ensure even cooking and a crispy exterior. The chicken should be cooked through and slightly crispy.
Scramble the Eggs: While the chicken cooks, heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the beaten eggs seasoned with kosher salt and scramble gently until just set. Remove the eggs from the pan and set them aside for later.
Sauté Vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Add diced carrots, white onion, and diced green onions and sauté for about 5 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
Cook the Rice: Add the cooked, cooled white rice to the skillet with the vegetables. Break up any clumps using your spatula and stir-fry the mixture for 2–3 minutes until the rice starts to get slightly crispy and heated through.
Combine Ingredients: Stir the scrambled eggs back into the skillet along with melted butter, fresh lemon juice, soy sauce, and frozen peas. Cook everything together for another 2–3 minutes, allowing the flavors to meld and the peas to thaw and warm.
Coat Chicken with Sauce: Toss the air-fried chicken pieces with ½ cup of the bang bang sauce until each piece is fully coated with the creamy, spicy sauce.
Assemble and Serve: Top the fried rice with the bang bang chicken. Drizzle the remaining bang bang sauce over the top and garnish with additional chopped green onions. Serve immediately for best flavor and texture.

Notes

Day-old rice works best for fried rice to prevent clumping and ensure a better texture.
You can adjust the amount of bang bang sauce based on how spicy or saucy you prefer the dish.
For a lower sodium option, use low-sodium soy sauce and reduce added salt accordingly.
If you don’t have an air fryer, bake the chicken in a preheated 425°F oven for 12-15 minutes, flipping halfway.
This recipe can be easily doubled for meal prep or feeding a larger crowd.

Keywords: bang bang chicken, fried rice, air fryer chicken, quick dinner, spicy chicken, Asian fusion, easy weeknight meal