Bang Bang Chicken Fried Rice Recipe
Bang Bang Chicken Fried Rice is a flavorful fusion dish combining crispy air-fried chicken coated in spicy bang bang sauce with savory stir-fried rice loaded with vegetables and scrambled eggs. This recipe balances creamy, zesty, and mildly spicy flavors with a perfect mix of textures, making it an easy and satisfying one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: American Asian Fusion
Ingredients
Scale
Chicken
- 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
Eggs
- 4 large eggs, beaten
- ½ teaspoon kosher salt (for eggs)
Vegetables and Aromatics
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup green onions, diced, plus more for garnish
- 1 teaspoon garlic, minced
- ⅓ cup frozen peas
Rice and Seasoning
- 4 cups long-grain white rice, cooked and cooled (preferably day-old)
- 2 tablespoons sesame oil, divided
- ¼ cup unsalted butter, melted
- 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce
Instructions
- Prepare the chicken: Preheat the air fryer to 400°F. In a bowl, toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated.
- Air fry the chicken: Place the seasoned chicken in a single layer in the air fryer basket. Cook for 11–12 minutes, flipping the pieces halfway through to ensure even cooking and a crispy exterior.
- Scramble the eggs: 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 gently until just set. Remove the eggs from the skillet and set aside.
- Sauté the vegetables: 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 they start to soften. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Cook the rice: Add the cooked and cooled long-grain white rice to the skillet with the vegetables. Break up any clumps and stir-fry for 2–3 minutes until the rice is heated through and develops a slightly crispy texture.
- Combine ingredients: Stir the scrambled eggs back into the skillet, then add the melted butter, fresh lemon juice, soy sauce, and frozen peas. Continue cooking for 2–3 minutes until everything is well combined and the peas are heated through.
- Coat the chicken: Toss the cooked air-fried chicken with ½ cup of the bang bang sauce until each piece is fully coated with the creamy, spicy sauce.
- Serve: Top the fried rice with the sauced bang bang chicken. Drizzle the remaining bang bang sauce over the top and garnish generously with additional chopped green onions before serving.
Notes
- For best texture, use day-old rice to prevent clumping and sogginess.
- If you don’t have an air fryer, you can bake the chicken in a preheated 425°F oven for 15-20 minutes, flipping halfway through.
- Adjust the amount of bang bang sauce according to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Bang Bang Chicken, Fried Rice, Air Fryer Chicken, Stir Fry, Quick Dinner, Easy Recipe, Chicken Fried Rice
Find it online: https://cheframiflavor.com/bang-bang-chicken-fried-rice-recipe/
