Bang Bang Chicken Fried Rice Recipe
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.
- 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
Find it online: https://zestywithzane.com/bang-bang-chicken-fried-rice-recipe/
