Ingredients

1½ 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 bang bang sauce, divided

2 tablespoons sesame oil, divided

4 large eggs, beaten

½ teaspoon kosher salt (for eggs)

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 (preferably day-old)

¼ cup unsalted butter, melted

1 teaspoon fresh lemon juice

2 tablespoons soy sauce

⅓ cup frozen peas

Instructions

Step 1: Preheat your air fryer to 400°F. In a bowl, toss the chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated.

Step 2: Arrange the chicken in a single layer in the air fryer basket. Cook for 11 to 12 minutes, flipping the pieces halfway through to ensure even cooking.

Step 3: While the chicken cooks, heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the beaten eggs seasoned with ½ teaspoon kosher salt and scramble them until just set. Remove the eggs from the skillet and set aside.

Step 4: In the same skillet, add the remaining tablespoon of sesame oil. Sauté the diced carrots, white onion, and diced green onions for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Step 5: Add the cooked, cooled rice to the skillet. Break apart any clumps and stir-fry the rice with the vegetables for 2 to 3 minutes until it starts to get slightly crispy.

Step 6: Stir the scrambled eggs back into the skillet along with the melted butter, fresh lemon juice, soy sauce, and frozen peas. Continue cooking for 2 to 3 more minutes until everything is heated through.

Step 7: In a bowl, toss the cooked chicken with ½ cup of the bang bang sauce until fully coated and flavorful.

Step 8: Serve the fried rice topped with the bang bang chicken. Drizzle extra bang bang sauce over the top and garnish with additional green onions to finish.

Tips & Variations

Use day-old rice to achieve the best texture; fresh rice can be too moist and clump together.

Substitute chicken thighs for more juicy, flavorful meat if preferred.

Add other vegetables like bell peppers or snap peas for extra color and crunch.

If you don’t have an air fryer, bake the chicken at 425°F on a sheet pan until cooked through, about 15-18 minutes.

For a milder dish, reduce the amount of bang bang sauce or serve it on the side.

FAQs

Can I make this recipe without an air fryer?

Yes, you can bake the chicken in the oven at 425°F for about 15 to 18 minutes until cooked through. Turn the pieces halfway for even cooking.

Is day-old rice really necessary?

Day-old rice works best as it is drier and prevents the fried rice from becoming mushy. If using freshly cooked rice, spread it out on a tray to cool and dry before cooking.