Description
This Bang Bang Chicken Fried Rice combines tender, crispy air-fried chicken tossed in a spicy, creamy bang bang sauce with flavorful fried rice made from sautéed vegetables, eggs, and perfectly seasoned rice. A perfect fusion of crispy protein and savory rice, this dish offers a quick, delicious meal with bold flavors and vibrant textures.
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
- 2 tablespoons sesame oil, divided
Fried Rice
- 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 the Air Fryer: Set your air fryer to 400°F to heat while you prepare the chicken for cooking.
- Air Fry the Chicken: Place the seasoned chicken pieces in a single layer in the air fryer basket. You may need to cook in batches depending on air fryer size. Air fry for 11–12 minutes, flipping halfway through, until chicken is golden and reaches an internal temperature of 165°F.
- Keep Chicken Warm: Transfer cooked chicken to a medium bowl and tent with aluminum foil to retain heat, then set aside.
- Scramble the Eggs: Heat 1 tablespoon sesame oil in a large skillet over high heat. Add the beaten eggs and sprinkle with kosher salt. Scramble gently until just set in soft curds, then transfer eggs to a plate and set aside.
- Sauté Vegetables: Reduce heat to medium-high. Add remaining 1 tablespoon sesame oil to the skillet along with diced carrots, onion, and green onions. Cook for about 5 minutes or until carrots are tender. Add minced garlic and cook for an additional 1 minute.
- Add Rice to Vegetables: Stir in the cooled rice, breaking up any clumps with a spatula. Cook for 2–3 minutes, stirring occasionally, until rice is heated through and well combined with vegetables.
- Incorporate Eggs and Seasonings: Add the scrambled eggs back into the skillet along with melted butter, lemon juice, soy sauce, and frozen peas. Stir well and cook for another 2–3 minutes until everything is hot and evenly coated.
- Toss Chicken with Bang Bang Sauce: Just before serving, toss the cooked chicken with ½ cup of the bang bang sauce, saving the rest for drizzling on top.
- Combine and Serve: Add the sauced chicken on top of the fried rice. Drizzle with the remaining bang bang sauce if desired and garnish with extra diced green onions for a fresh finish.
Notes
- Ensure the rice is cooled and preferably a day old; freshly cooked hot rice can cause sogginess in fried rice.
- To check chicken doneness, use a meat thermometer to confirm it reaches 165°F internally.
- You can substitute boneless skinless chicken thighs for juicier meat, adjusting cooking time accordingly.
- Adjust the amount of bang bang sauce according to your spice and creaminess preference.
- For a lower sodium option, use reduced sodium soy sauce.
- If you do not have an air fryer, you can cook the chicken in a hot skillet or bake it in the oven at 425°F for 15–20 minutes, turning halfway through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
Keywords: Bang Bang Chicken, Fried Rice, Air Fryer Chicken, Asian Dinner, Spicy Chicken, Quick Fried Rice Recipe
