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Bang Bang Chicken Fried Rice Recipe

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This Bang Bang Chicken Fried Rice recipe combines crispy air-fried chicken tossed in spicy-sweet Bang Bang sauce with savory, vegetable-packed fried rice. Perfect for a quick yet flavorful weeknight meal, it balances tender chicken with fluffy rice, fresh vegetables, and a tangy sauce drizzle for an irresistible dish.

Ingredients

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

  1. Prepare Chicken: In a large bowl, toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated.
  2. Preheat Air Fryer and Cook Chicken: Preheat your air fryer to 400°F. Place the seasoned chicken in a single layer in the air fryer basket. Depending on your air fryer size, cook in batches if necessary. Air fry for 11–12 minutes, flipping halfway through, until chicken is golden and reaches an internal temperature of 165°F.
  3. Tent and 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.
  4. Scramble Eggs: Heat 1 tablespoon of sesame oil in a large skillet over high heat. Once hot, pour in beaten eggs sprinkled with ½ teaspoon kosher salt. Gently scramble the eggs until just set into soft curds. Transfer eggs to a plate and set aside.
  5. Sauté Vegetables: Reduce heat to medium-high. Add remaining 1 tablespoon sesame oil to the skillet along with diced carrots, onion, and green onions. Cook for about 5 minutes until carrots are tender. Stir in minced garlic and cook for an additional minute.
  6. Add Rice to Vegetables: Add cooled white rice to the skillet, breaking up clumps with a spatula. Stir the rice into the vegetables and cook for 2–3 minutes, stirring occasionally, until heated through.
  7. Combine Eggs and Seasonings: Stir in scrambled eggs, melted butter, lemon juice, soy sauce, and frozen peas into the rice mixture. Cook for another 2–3 minutes, ensuring everything is hot and evenly coated.
  8. Toss Chicken with Bang Bang Sauce: Just before serving, toss the air-fried chicken with ½ cup of the Bang Bang sauce. Reserve the remaining sauce for drizzling.
  9. Serve: Top the fried rice with the sauced chicken. Drizzle more Bang Bang sauce on top if desired and garnish with additional diced green onions for a fresh finish.

Notes

  • Make sure to use cooked and properly cooled rice for best fried rice texture—day-old rice works best.
  • If you don’t have an air fryer, you can bake the chicken at 400°F on a baking sheet for about 15-20 minutes, flipping halfway.
  • Adjust the amount of Bang Bang sauce to your preferred spice and sweetness level.
  • For gluten-free version, use tamari instead of soy sauce.

Find it online: https://yumntasty.com/bang-bang-chicken-fried-rice-recipe/