Bang Bang Chicken Fried Rice
Why Make This Recipe
Bang Bang Chicken Fried Rice is a delicious and easy meal that combines the flavors of crispy chicken with tasty fried rice. It’s perfect for busy weeknights or any time you want something quick and satisfying. Using the air fryer makes the chicken crispy without all the extra oil, while the combination of veggies and savory flavors in the fried rice is sure to please everyone at the table.
How to Make Bang Bang Chicken Fried Rice
Ingredients
- 680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
- 15 ml vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 240 ml Bang Bang sauce, divided
- 30 ml sesame oil, divided
- 4 large eggs, beaten
- 0.5 teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- 60 ml green onions, diced, plus more for garnish
- 1 teaspoon garlic, minced
- 800 g cooked long-grain white rice, cooled
- 60 ml unsalted butter, melted
- 1 teaspoon freshly squeezed lemon juice
- 30 ml soy sauce
- 55 g frozen peas
Directions
- Combine chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and ground black pepper in a mixing bowl.
- Preheat the air fryer to 204°C. Arrange chicken in a single layer and cook for 11–12 minutes, turning halfway, until golden and internal temperature reaches 74°C. Transfer chicken to a bowl and cover with foil to keep warm.
- Heat 15 ml sesame oil in a large skillet or wok over high heat. Pour in beaten eggs, season with kosher salt, and scramble gently until just set into soft curds. Remove eggs to a plate and set aside.
- Reduce heat to medium-high. Add remaining sesame oil to the skillet. Add diced carrots, white onion, and green onions. Sauté for 5 minutes until carrots are tender. Stir in minced garlic and cook for 1 minute.
- Add cooled, cooked rice to the skillet. Break up clumps with a spatula, mixing well with vegetables. Cook, stirring occasionally, for 2–3 minutes until evenly heated.
- Return scrambled eggs to the pan. Add melted butter, lemon juice, soy sauce, and frozen peas. Stir thoroughly and cook for 2–3 minutes until all ingredients are hot and fully combined.
- Toss cooked chicken with 120 ml Bang Bang sauce until well coated. Plate fried rice, top with sauced chicken, drizzle with remaining Bang Bang sauce as desired, and garnish with additional diced green onions.
How to Serve Bang Bang Chicken Fried Rice
Serve Bang Bang Chicken Fried Rice hot from the skillet. It’s perfect on its own or as a side dish. You can add extra green onions on top for a fresh crunch and drizzle more Bang Bang sauce if you like it spicy.
How to Store Bang Bang Chicken Fried Rice
Store any leftovers in an airtight container in the refrigerator. It can last for about 3-4 days. When you’re ready to eat, simply reheat it in the microwave or on the stove until it’s warmed through.
Tips to Make Bang Bang Chicken Fried Rice
- Make sure to cool your rice before adding it to the skillet. Freshly cooked rice can be too sticky.
- Feel free to adjust the amount of Bang Bang sauce to match your spice preference.
- You can also add other veggies like bell peppers or snap peas for more variety.
Variation
You can make a vegetarian version by replacing chicken with tofu. Just follow the same marinating and cooking steps, and it will still taste great!
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cutting and marinating.
What if I don’t have an air fryer?
If you don’t have an air fryer, you can cook the chicken in a skillet over medium-high heat until it’s fully cooked and golden brown.
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice. Just keep in mind that it may require a longer cooking time for even heat distribution.
Bang Bang Chicken Fried Rice
Ingredients
For the chicken
- 680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
- 15 ml vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 240 ml Bang Bang sauce, divided
- 30 ml sesame oil, divided
For the rice
- 4 large eggs, beaten
- 0.5 teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- 60 ml green onions, diced, plus more for garnish
- 1 teaspoon garlic, minced
- 800 g cooked long-grain white rice, cooled
- 60 ml unsalted butter, melted
- 1 teaspoon freshly squeezed lemon juice
- 30 ml soy sauce
- 55 g frozen peas
Instructions
Preparation
- Combine chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and ground black pepper in a mixing bowl.
- Preheat the air fryer to 204°C.
- Arrange chicken in a single layer and cook for 11–12 minutes, turning halfway, until golden and internal temperature reaches 74°C.
- Transfer chicken to a bowl and cover with foil to keep warm.
Cooking the eggs and vegetables
- Heat 15 ml sesame oil in a large skillet or wok over high heat.
- Pour in beaten eggs, season with kosher salt, and scramble gently until just set into soft curds.
- Remove eggs to a plate and set aside.
- Reduce heat to medium-high and add remaining sesame oil to the skillet.
- Add diced carrots, white onion, and green onions, sauté for 5 minutes until carrots are tender.
- Stir in minced garlic and cook for 1 minute.
Combining everything
- Add cooled, cooked rice to the skillet, break up clumps with a spatula, mixing well with vegetables.
- Cook, stirring occasionally, for 2–3 minutes until evenly heated.
- Return scrambled eggs to the pan, add melted butter, lemon juice, soy sauce, and frozen peas.
- Stir thoroughly and cook for 2–3 minutes until all ingredients are hot and fully combined.
- Toss cooked chicken with 120 ml Bang Bang sauce until well coated.
- Plate fried rice, top with sauced chicken, drizzle with remaining Bang Bang sauce as desired, and garnish with additional diced green onions.
