Introduction

Bang Bang Chicken Fried Rice is a flavorful twist on classic fried rice, combining tender air-fried chicken with a spicy, creamy bang bang sauce. This colorful dish is packed with vegetables and a perfect balance of savory and spicy notes, making it a quick and satisfying meal for any night of the week.

A white pan filled with two visible layers: the bottom layer is fried rice with pieces of scrambled yellow eggs, small green peas, and diced orange carrots mixed evenly throughout a light brown rice base; on top, there is a layer of glazed, golden-brown chicken chunks arranged in the center, sprinkled lightly with green onion slices. The pan is placed on a white marbled surface, with small bowls of chopped green onions and a light pink-orange sauce nearby, along with sprigs of green parsley to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: In a large bowl, toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated.

Step 2: Preheat your air fryer to 400°F. Place the chicken in a single layer in the basket. Air fry for 11–12 minutes, flipping halfway through, until golden and cooked through (165°F internal temperature). Tent with foil and set aside to keep warm.

Step 3: Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in beaten eggs sprinkled with ½ teaspoon kosher salt. Gently scramble until just set into soft curds. Remove eggs and set aside.

Step 4: Reduce heat to medium-high. Add the remaining 1 tablespoon sesame oil, diced carrots, diced white onion, and ¼ cup green onions to the skillet. Cook for about 5 minutes until carrots are tender. Stir in minced garlic and cook for 1 more minute.

Step 5: Add the cooled rice to the skillet with the vegetables. Break it up with a spatula and stir to combine. Cook for 2–3 minutes, stirring occasionally, until heated through.

Step 6: Add scrambled eggs, melted butter, lemon juice, soy sauce, and frozen peas to the skillet. Stir well and cook for 2–3 more minutes until everything is hot and evenly coated.

Step 7: Toss the cooked chicken with ½ cup of bang bang sauce just before serving.

Step 8: To serve, top the fried rice with the bang bang chicken. Drizzle with remaining bang bang sauce if desired and garnish with extra green onions.

Tips & Variations

Use day-old cooked rice if possible, as it helps keep the fried rice from becoming mushy.

For extra heat, add a pinch of red pepper flakes to the bang bang sauce before tossing with chicken.

If you don’t have an air fryer, cook the chicken in a hot skillet over medium-high heat until golden and cooked through.

Feel free to swap frozen peas for edamame or chopped bell peppers for added color and texture.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but note that the texture and cooking time may differ slightly. Cooked and cooled brown rice will work best.

Is the bang bang sauce spicy?

Bang bang sauce has a mild to moderate spicy kick, depending on the brand or recipe. You can adjust the amount used or mix in extra hot sauce if you prefer more heat.