Bang Bang Chicken Fried Rice (Print)
Crispy chicken and fried rice in sweet, spicy Bang Bang sauce with veggies and eggs.
# Ingredients:
→ Chicken
01 -
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
02 -
1 tablespoon vegetable oil
03 -
1 teaspoon paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon kosher salt
06 -
½ teaspoon black pepper
07 -
1 cup Bang Bang sauce, divided
→ Fried Rice
08 -
2 tablespoons sesame oil, divided
09 -
4 large eggs, beaten
10 -
½ teaspoon kosher salt
11 -
2 large carrots, diced
12 -
1 large white onion, diced
13 -
¼ cup green onions, diced, plus more for garnish
14 -
1 teaspoon garlic, minced
15 -
4 cups long-grain white rice, cooked and cooled
16 -
¼ cup unsalted butter, melted
17 -
1 teaspoon lemon juice
18 -
2 tablespoons soy sauce
19 -
⅓ cup frozen peas
# Directions:
01 -
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, until golden and cooked to 165°F. Set aside in a bowl covered with foil to keep warm.
02 -
Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in beaten eggs, sprinkle with kosher salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.
03 -
Reduce heat to medium-high and add the remaining sesame oil. Add diced carrots, white onion, and green onions, cooking for about 5 minutes until carrots are tender. Stir in minced garlic and cook 1 more minute.
04 -
Add the cooled rice to the skillet, breaking it up with a spatula and stirring into the vegetables. Let cook for 2-3 minutes, stirring occasionally, until heated through.
05 -
Stir in melted butter, lemon juice, soy sauce, and frozen peas. Scramble the reserved eggs back into the skillet and gently mix. Garnish with green onions before serving.
06 -
Top the fried rice with the cooked chicken and drizzle with the reserved Bang Bang sauce. Serve hot.