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Bang Bang Chicken Fried Rice brings together crispy tender chicken coated in a punchy layered sauce and classic egg fried rice brimming with savory flavor. This version packs plenty of veggies and is perfect when you crave something a little spicy and a lot comforting for dinner at home.
When I made this for my family the first time everyone wanted seconds and my son even requested it for his birthday dinner. It has quickly become a regular in our dinner rotation.
Ingredients
- Chicken breast: Juicy and lean. Choose boneless skinless for best texture and cut into even cubes for proper cooking.
- Paprika: Adds mild heat and color. Go for smoked if you like a deeper flavor.
- Garlic powder: Brings rounded savory notes. Fresh garlic is great but powder ensures every piece of chicken gets seasoned.
- Kosher salt: Balances the chicken and the rice. Use a quality brand for cleaner taste.
- Black pepper: Gives a gentle warm finish. Freshly cracked makes a big difference.
- Vegetable oil: For crisping the chicken. Use a neutral high-heat oil.
- Bang Bang sauce: Creamy, spicy, tangy. Look for store-bought or make a homemade version with mayo, sriracha, and a splash of honey.
- Sesame oil: Toasted for nutty depth. The key to authentic fried rice flavor.
- Large eggs: Scrambled for richness and protein. Farm fresh eggs give brighter color.
- Carrot: Sweet crunch and color. Pick firm carrots with a deep orange hue.
- White onion: Earthy sweetness. Finely diced so it softens quickly.
- Green onions: For freshness. Both in the rice and as garnish.
- Garlic: Minced sharpness for the aromatic base.
- Long-grain white rice: Fluffy and perfect for frying. Always use day-old or well-cooled cooked rice so it fries up dry, not mushy.
- Unsalted butter: Stirs in creamy richness. European style is especially flavorful.
- Lemon juice: Brightens everything. Use fresh for pure citrus zing.
- Soy sauce: Salty umami. Use a natural brewed brand for best flavor.
- Frozen peas: Little bursts of sweet green color. Straight from the freezer is perfect.
Step-by-Step Instructions
- Marinate and Cook the Chicken:
- Toss the chicken cubes in a bowl with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated. Let them sit for five minutes so the spices absorb. Preheat the air fryer to four hundred degrees Fahrenheit. Arrange the chicken in a single layer and cook for eleven to twelve minutes, flipping them halfway through. This guarantees crispy golden pieces that stay juicy inside. Once done, cover them with foil to keep warm.
- Soft Scramble the Eggs:
- Pour one tablespoon of sesame oil into a large skillet over high heat. When shimmering, add the beaten eggs with a sprinkle of salt. Let them sit until the edges just set, then gently push and fold to create soft folds. Remove eggs when still slightly runny as the residual heat will finish them. Transfer to a plate and set aside.
- Stir Fry the Vegetables:
- Add the second tablespoon of sesame oil to the same skillet over medium-high heat. Add diced carrot, white onion, and green onion, stirring frequently for five minutes or until the carrot softens and onion is translucent. Stir in minced garlic and cook for one additional minute until fragrant.
- Combine Rice and Veggies:
- Add the cooled cooked rice to the skillet. Use a spatula to break up any clumps and fold it into the vegetables. Let the mixture cook for two to three minutes to heat the rice through and let some grains crisp lightly against the pan.
- Mix in Extras:
- Return scrambled eggs to the skillet with melted butter, lemon juice, soy sauce, and frozen peas. Stir thoroughly for two or three more minutes until peas are bright and everything is hot and evenly mixed. The butter melts throughout the rice and ties all the flavors together.
- Dress the Chicken:
- In a bowl, toss the cooked chicken with half a cup of Bang Bang sauce, ensuring every piece is coated, glossy, and spicy.
- Assemble and Serve:
- Spoon the fried rice into bowls and pile on the saucy chicken. Drizzle with remaining Bang Bang sauce for extra kick if you like and scatter extra green onions on top for a bright finish.
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Whenever I make this recipe, I love watching everyone dive in right away. The chicken always disappears first and the Bang Bang sauce is so good that I spoon extra on my own bowl. It is the sauce that makes this dish special, and I always set some aside for dipping.
Storage Tips
Leftover Bang Bang Chicken Fried Rice holds up beautifully in the fridge for up to three days. Cool it quickly and store it in an airtight container. For best results, reheat in a pan with a touch of oil to refresh the rice and keep everything from getting soggy. You can also freeze portions for another quick meal—just thaw and stir fry again to revive the textures.
Ingredient Substitutions
Swap chicken breast for boneless thigh meat if you like it richer. For a vegetarian version, use firm tofu or even cooked chickpeas in place of the chicken. Any sturdy vegetable like bell pepper, snap peas, or broccoli can go into the fried rice. If you do not have sesame oil, a splash of neutral oil and a sprinkle of toasted sesame seeds at the end gives a similar flair.
Serving Suggestions
Serve it as a main meal on its own or spoon into lettuce cups for a lighter twist. A side of crunchy cucumber salad or quick pickled vegetables adds great contrast. For bigger appetites, pair it with a simple Asian-inspired soup or steamed broccoli. Flakes of red chili or toasted peanuts also make a great garnish if you want more texture or heat.
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This recipe is sure to become a favorite comfort food with bold flavors and satisfying textures—perfect for weeknight meals or special occasions.
Frequently Asked Questions
- → What makes Bang Bang sauce unique in this dish?
Bang Bang sauce adds a creamy, mildly spicy-sweet flavor that coats the chicken, elevating the overall taste with a tangy kick and smooth richness.
- → Can I use leftover rice for the fried component?
Yes, leftover or cooled rice works best for achieving the signature texture, preventing clumping and keeping grains separate during stir-frying.
- → Is it possible to pan-cook the chicken instead of air frying?
Absolutely—searing chicken cubes in a hot skillet with oil provides a similar crispy exterior, just ensure it cooks through and retains juiciness.
- → Which vegetables complement this fried rice best?
Carrots, white onion, green onions, and peas provide crunch and sweetness, balancing the richness of the fried rice and sauce, though other veggies can be added to preference.
- → How do I keep chicken tender when cooking?
Cut chicken into even pieces, coat with oil and seasoning, and avoid overcooking—whether frying or air frying, monitoring temperature is key for juicy meat.