Bang Bang Chicken Fried Rice

This Bang Bang Chicken Fried Rice takes weeknight fried rice to epic new heights with juicy air-fried chicken, creamy sweet-spicy Bang Bang sauce, and a base of buttery, veggie-packed rice. Every bowl bursts with crunchy carrots, pops of green peas, and the absolute comfort of eggs and sesame. If you ever wanted takeout flavors with a big homemade payoff, let this be the recipe.

I whipped this up for a Friday movie night and my family devoured it before we got through the opening credits. Now it is our top-requested “better than takeout” meal whenever we crave something different.

Ingredients

• Boneless skinless chicken breasts: ensure tender bites be sure to trim well and cut evenly for even cooking
• Paprika: brings warmth and a smoky edge use good quality sweet paprika
• Garlic powder and minced garlic: for double layers of garlicky flavor fresh garlic gives the punch
• Kosher salt: essential for seasoning every layer
• Ground black pepper: freshly ground gives the best bite
• Bang Bang sauce: coats the chicken in creamy tangy spice grab a premade version or whip up a homemade one with mayo sriracha honey and vinegar
• Vegetable oil: helps seasonings stick to the chicken
• Sesame oil: adds depth and that classic fried rice flavor pick toasted for richer taste
• Large eggs: bring classic richness to the rice free range eggs make a difference if you can get them
• Carrots and white onion: lend sweetness and crunch choose firm carrots and a fresh crisp onion
• Green onions: add sharpness and color
• Cooked long-grain white rice: best if day old and chilled so the grains stay fluffy
• Unsalted butter: for luxurious richness
• Lemon juice: brightens everything up freshly squeezed makes a big impact
• Soy sauce: is the all-important umami pull use low sodium if you want less salt
• Frozen peas: for a pop of green and natural sweetness go for sweet baby peas

Instructions

Prep and Season the Chicken:

Cut chicken into even cubes about two and a half centimeters for fast even cooking. Toss in a bowl with vegetable oil paprika garlic powder kosher salt and ground black pepper rubbing everything in so each piece is coated.

Air Fry the Chicken:

Preheat the air fryer to two hundred four degrees Celsius. Arrange the chicken in a single layer in the basket. Cook for eleven to twelve minutes turning halfway so every edge gets crisp and golden. Check a piece for doneness the internal temperature must reach seventy four degrees Celsius. Move the finished chicken to a bowl and cover with foil to keep it juicy.

Scramble the Eggs:

Pour fifteen milliliters of sesame oil into a large skillet or wok over high heat. Pour in the beaten eggs and season with a pinch of kosher salt. Gently scramble without overworking until set into soft curds then remove to a plate so they stay tender.

Sauté the Vegetables:

Add the rest of the sesame oil to the pan and drop in diced carrots white onion and green onions. Stir and let everything get glossy and fragrant cooking for five minutes until carrots are bite tender and onions translucent. Toss in minced garlic and let it bloom for just one minute.

Stir Fry the Rice:

Add your cooled cooked rice to the skillet. Use a spatula or spoon to break apart clumps and evenly mix with the veggies. Keep the pan on medium high and stir for two to three minutes so it heats through and starts to toast.

Finish the Fried Rice:

Slide the scrambled eggs back into the pan. Pour in melted butter lemon juice soy sauce and frozen peas. Toss everything together thoroughly making sure the butter coats every grain and the peas go bright green. Continue cooking for two to three more minutes until piping hot.

Sauce and Serve:

Toss the cooked chicken with one hundred twenty milliliters of Bang Bang sauce in its bowl until well coated. Spoon the fried rice into bowls or onto a big serving platter. Top generously with the saucy chicken and drizzle with extra Bang Bang sauce for a bold finish. Sprinkle more green onions on top for freshness.

My favorite component is the way buttery rice catches the sauce and turns every bite into a little flavor bomb. The first time I made this I caught my youngest scraping the pan for more crispy bits the sign of a real winner in our house.

Storage Tips

Let the fried rice cool completely then transfer to airtight containers. It will stay fresh in the fridge for up to four days. For freezer storage divide portions into freezer safe bags press flat and freeze for up to two months. To reheat use the stove with a splash of water or microwave in short bursts stirring often.

Swaps to Fit Your Pantry

No chicken breasts try boneless thighs for extra juiciness. If you run out of fresh carrots frozen work great add them with peas. Missing Bang Bang sauce a spicy mayo mixed with a little honey and a dash of rice vinegar works for a quick fix.

How to Serve

Scoop into bowls for easy weeknight dinners or pile onto a platter with extra green onions for a big family meal. Add a side of cucumber salad or pickled vegetables for crunch and freshness. This fried rice is satisfying all on its own or as part of an Asian-inspired feast.

A Bit of Backstory

Bang Bang sauce originally became famous with shrimp but it works wonders with chicken bringing sweet heat and tang that turns any rice dish into something special. This version nods to classic takeout fried rice but takes things up a notch in both taste and texture.

Adapting for the Seasons

Roast extra root vegetables in winter and toss them in for more heft. Add snow peas and asparagus in spring for bright green freshness. When tomatoes are ripe toss in diced fresh tomatoes for summery juiciness.

Success Stories

A good friend made this recipe and served it at a picnic the cold leftovers vanished just as fast as the warm batch. Another reader swapped in brown rice and raved about the nutty flavor. This recipe stands up to bold changes and always comes through.

Freezer Friendly

Split the fried rice and chicken into meal size portions. Wrap tightly and freeze keeping the Bang Bang sauce separate if possible. Thaw overnight and reheat with a drizzle of fresh sauce for a just made meal.

Every bite is a flavor-packed comfort, perfect for busy nights or casual gatherings. Make it your own with easy swaps and enjoy unbeatable takeout taste at home.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs provide extra juiciness and work well. Adjust cooking times as needed for doneness.

→ How do I keep fried rice from getting soggy?

Use cooled, previously cooked rice. Freshly cooked rice tends to be too moist and will not fry up properly.

→ Is Bang Bang sauce spicy?

Bang Bang sauce is creamy with a touch of heat. Adjust spice levels by modifying sauce ingredients as desired.

→ Can I make this dish vegetarian?

For a vegetarian version, substitute the chicken with tofu or plant-based protein alternatives.

→ What's the best way to reheat leftovers?

Reheat in a skillet over medium heat for best texture. Add a splash of water or broth if rice seems dry.