Bang Bang Chicken Fried Rice

This vibrant Bang Bang Chicken Fried Rice combines crispy air-fried chicken and colorful vegetables tossed in a sweet and spicy Bang Bang sauce over fluffy fried rice. It’s a perfect blend of textures and flavors that’s as comforting as it is exciting.

I created this dish when my craving for fried rice met a need to use up leftover vegetables in the fridge. It’s now a family favorite that we make almost every week.

Ingredients

• Chicken
• 1 ½ pounds boneless skinless chicken breasts cut into 1-inch cubes for uniform cooking.
• 1 tablespoon vegetable oil to coat the chicken and help seasonings stick.
• 1 teaspoon paprika for subtle heat and color.
• 1 teaspoon garlic powder for enhancing the chicken’s flavor.
• 1 teaspoon kosher salt to balance seasoning.
• ½ teaspoon black pepper for a touch of spice.
• 1 cup Bang Bang sauce divided for coating chicken while reserving some for drizzling over at the end.

• Fried Rice
• 2 tablespoons sesame oil divided for cooking eggs and vegetables while adding a nutty aroma.
• 4 large eggs beaten to create soft, fluffy layers in the rice.
• ½ teaspoon kosher salt to season the eggs.
• 2 large carrots diced for sweetness and crunch.
• 1 large white onion diced for a flavorful base.
• ¼ cup green onions diced plus more for garnish - adds freshness.
• 1 teaspoon garlic minced to enhance the savory flavor.
• 4 cups long-grain white rice cooked and cooled to prevent clumping while stir-frying.
• ¼ cup unsalted butter melted to add richness to the rice.
• 1 teaspoon lemon juice to brighten flavors.
• 2 tablespoons soy sauce for adding umami depth.
• ⅓ cup frozen peas for a pop of color and sweetness.

How To Make Bang Bang Chicken Fried Rice

Prepare and Cook the Chicken:

Toss the cubed chicken with vegetable oil paprika garlic powder salt and black pepper. Preheat air fryer to 400°F and cook chicken in a single layer for 11-12 minutes flipping halfway through. Ensure it reaches an internal temperature of 165°F while achieving a golden crispy exterior. Set the cooked chicken aside in a bowl covered with foil to keep it warm.

Scramble the Eggs:

Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in the beaten eggs season with kosher salt and scramble gently until just set into soft curds. Remove the eggs from the skillet and set aside on a plate to incorporate later.

Cook the Vegetables:

Reduce the skillet’s heat to medium-high and add the remaining sesame oil. Add diced carrots white onion and green onions into the skillet. Sauté for about 5 minutes until the carrots are tender while stirring occasionally. Stir in the minced garlic and let cook for an additional minute until fragrant.

Stir-Fry the Rice:

Add the cooled rice into the skillet breaking it apart with a spatula while mixing it evenly into the cooked vegetables. Let the rice cook undisturbed for 2-3 minutes then stir occasionally to ensure it heats evenly and outside grains crisp slightly.

Finish with Sauce and Chicken:

Pour in the melted butter soy sauce lemon juice and frozen peas stirring well to coat the rice. Stir in the scrambled eggs and cooked chicken alongside half the reserved Bang Bang sauce to evenly distribute flavor. Drizzle the remaining sauce over the finished dish before serving and garnish with extra green onions for freshness.

The Bang Bang sauce is my favorite part. Its balance of sweet heat and tang brings everything in the dish together. Every time I make this my kids flock to the kitchen drawn by its irresistible aroma.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. To reheat use a skillet over medium heat adding a little sesame oil to revive flavors and texture.

Ingredient Substitutions

For a healthier version swap white rice for brown rice or cauliflower rice. You can also use tofu or shrimp instead of chicken for variety.

Serving Suggestions

Enjoy this dish on its own as a complete meal or pair it with a light Asian cucumber salad to balance the bold flavors. A refreshing iced tea also complements the dish beautifully.

Enjoy this Bang Bang Chicken Fried Rice with friends or family and savor the explosion of sweet and spicy flavors in every bite. It’s a recipe to keep coming back to whenever you crave something special.

Recipe FAQs

→ How do I make the chicken crispy?

To achieve crispy chicken, toss the chicken cubes with oil, paprika, garlic powder, salt, and black pepper. Cook in a preheated air fryer at 400°F in a single layer for 11-12 minutes, flipping halfway through, until golden and crisp.

→ Can I substitute Bang Bang sauce?

Yes, you can substitute Bang Bang sauce with any sweet and spicy sauce, sriracha mayo, or a combination of chili sauce and honey for a similar flavor profile.

→ Can I use leftover rice?

Absolutely! Leftover, cooled rice works best for fried rice as it prevents clumping and makes for a better texture.

→ What vegetables can I add?

In addition to carrots, peas, and onions, you can add diced bell peppers, broccoli, or mushrooms to enhance the dish with extra veggies.

→ How can I adjust the spice level?

To reduce the spice level, use less Bang Bang sauce or choose a milder alternative. Add a pinch of sugar to balance the heat if necessary.