Print

Bang Bang Chicken Fried Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

A flavorful and spicy Bang Bang Chicken Fried Rice recipe that combines crispy air-fried chicken tossed in a creamy, tangy Bang Bang sauce with deliciously seasoned fried rice loaded with vegetables and eggs. This quick and easy dish brings the perfect balance of heat and savory flavors for a satisfying meal.

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

  1. Toss chicken with oil and seasonings: In a large bowl, coat the cubed chicken evenly with vegetable oil, paprika, garlic powder, kosher salt, and black pepper.
  2. Preheat air fryer and cook chicken: Set the air fryer to 400°F (204°C). Place chicken in a single layer in the basket. Cook for 11–12 minutes, flipping halfway through, until golden brown and cooked to an internal temperature of 165°F (74°C).
  3. Tent cooked chicken: Transfer the cooked chicken to a medium bowl and cover loosely with aluminum foil to keep warm.
  4. Heat sesame oil and cook eggs: In a large skillet over high heat, add 1 tablespoon sesame oil. Once hot, pour in beaten eggs sprinkled with ½ teaspoon kosher salt. Scramble gently until soft curds form but eggs are just set. Remove eggs to a plate.
  5. Sauté vegetables: Reduce heat to medium-high. Add the remaining 1 tablespoon sesame oil, diced carrots, onion, and green onions to the skillet. Cook for about 5 minutes until carrots are tender. Stir in minced garlic and cook 1 additional minute.
  6. Add rice and combine: Add the cooked, cooled rice to the skillet. Stir well to mix with the vegetables, breaking up any clumps. Cook for 2–3 minutes, stirring occasionally, until heated through.
  7. Add eggs, butter, lemon juice, soy sauce, and peas: Stir in scrambled eggs, melted butter, lemon juice, soy sauce, and frozen peas. Cook for an additional 2–3 minutes to heat evenly and coat all ingredients.
  8. Toss chicken in bang bang sauce: Just before serving, toss the warm air-fried chicken with ½ cup of Bang Bang sauce to coat thoroughly.
  9. Combine and garnish: Add the sauced chicken on top of the fried rice. Drizzle with any remaining Bang Bang sauce if desired, and garnish with extra diced green onions before serving.

Notes

  • Cook chicken in batches if your air fryer basket is small to avoid overcrowding and ensure even cooking.
  • Use day-old rice or rice that has been cooled completely for best texture in fried rice.
  • Adjust the amount of Bang Bang sauce to your preferred level of spiciness and creaminess.
  • For a gluten-free option, use gluten-free soy sauce.
  • Leftover Bang Bang chicken fried rice can be refrigerated in an airtight container for up to 3 days.

Find it online: https://recipeplenty.com/bang-bang-chicken-fried-rice-recipe/