Description
Bang Bang Chicken Fried Rice is a flavorful and vibrant dish combining tender air-fried chicken tossed in spicy, creamy bang bang sauce with classic fried rice loaded with scrambled eggs, vegetables, and savory seasonings. This recipe uses an air fryer for juicy chicken and a skillet for perfectly cooked fried rice, offering a delicious fusion of textures and bold flavors in a quick, hearty meal.
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
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
- 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 air fryer and cook chicken: Preheat the air fryer to 400°F (204°C). Spread the chicken in a single layer in the air fryer basket, working in batches if needed. Air fry for 11–12 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F.
- Keep chicken warm: Transfer the cooked chicken to a medium bowl and tent with aluminum foil to keep warm while you prepare the fried rice.
- Cook scrambled eggs: Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in the beaten eggs sprinkled with ½ teaspoon kosher salt and scramble gently until soft curds form. Transfer eggs to a plate and set aside.
- Sauté vegetables: Reduce heat to medium-high and add remaining 1 tablespoon sesame oil to the skillet. Add diced carrots, onions, and green onions, cooking for about 5 minutes until the carrots are tender. Stir in the minced garlic and cook for an additional minute.
- Add rice to vegetables: Add the cooled cooked rice to the skillet. Break up any clumps with a spatula and stir the rice into the sautéed vegetables. Cook for 2–3 minutes, stirring occasionally, until heated through.
- Combine eggs and seasonings: Stir the scrambled eggs back into the skillet along with melted butter, lemon juice, soy sauce, and frozen peas. Mix well and cook for another 2–3 minutes until everything is hot and evenly combined.
- Toss chicken with bang bang sauce: Just before serving, toss the warm cooked chicken with ½ cup of the bang bang sauce. Reserve the remaining sauce for drizzling.
- Assemble and serve: Add the sauced chicken to the fried rice mixture. Drizzle with additional bang bang sauce if desired and garnish generously with extra diced green onions. Serve immediately.
Notes
- For best results, use chilled, day-old rice to prevent the fried rice from becoming mushy.
- Adjust the amount of bang bang sauce to your preferred spice level.
- If you do not have an air fryer, you can cook the chicken in a skillet over medium-high heat until golden and cooked through.
- Feel free to add other vegetables like bell peppers or snap peas for extra color and texture.
- Leftover fried rice reheats well in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Asian Fusion
Keywords: Bang Bang Chicken, Fried Rice, Air Fryer Chicken, Asian Fried Rice, Quick Dinner, Spicy Chicken, Easy Weeknight Meal
