Bang Bang Chicken Fried Rice
A delicious and easy meal combining crispy chicken and tasty fried rice, perfect for busy weeknights.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stove until warmed through. Cool the rice before adding to prevent stickiness. Adjust Bang Bang sauce for spice preference.