why make this recipe
Bang Bang Chicken Fried Rice is a delicious and satisfying meal that combines the bold flavors of Bang Bang sauce with tender chicken and colorful vegetables. This dish is perfect for busy weeknights, as it uses leftover rice and can be made in one pan. The crispy chicken and fluffy fried rice come together quickly, making it a great choice for families or anyone looking for a tasty meal with minimal fuss.
how to make Bang Bang Chicken Fried Rice
Ingredients
- 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 Bang Bang sauce, divided
- 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 cooked and cooled long-grain white rice
- ¼ cup unsalted butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
Directions
Prepare the Chicken: In a bowl, toss the chicken cubes with vegetable oil, paprika, garlic powder, salt, and black pepper. Preheat the air fryer to 400°F. Cook the chicken in a single layer for 11–12 minutes, flipping halfway through, until golden and cooked through (internal temp 165°F). Set aside and keep warm.
Scramble the Eggs: In a large skillet over high heat, heat 1 tablespoon of sesame oil. Add the beaten eggs with a pinch of salt. Gently scramble until just set and then transfer to a plate.
Sauté the Veggies: Reduce heat to medium-high. Add the remaining sesame oil, diced carrots, diced onion, and green onions. Cook for about 5 minutes until the carrots soften. Stir in the minced garlic and cook for 1 more minute.
Add the Rice: Stir in the cooled rice, breaking up clumps. Let it cook for 2–3 minutes until heated through.
Combine Ingredients: Add the scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir everything together and cook for another 2–3 minutes.
Assemble: Toss the cooked chicken with ½ cup of Bang Bang sauce. Top the fried rice with the sauced chicken. Drizzle with more sauce if desired and garnish with extra green onions.
how to serve Bang Bang Chicken Fried Rice
Serve the Bang Bang Chicken Fried Rice hot, straight from the skillet. This dish is great on its own, but you can also pair it with a side of steamed vegetables or a light salad for a complete meal.
how to store Bang Bang Chicken Fried Rice
Store any leftover Bang Bang Chicken Fried Rice in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply place it in the microwave or skillet until warmed through.
tips to make Bang Bang Chicken Fried Rice
- Use Leftover Rice: For the best texture, use cold, day-old rice. This helps prevent the fried rice from becoming mushy.
- Adjust the Spice: If you prefer less heat, reduce the amount of Bang Bang sauce you use for mixing.
- Add More Veggies: Feel free to add any vegetables you like, such as bell peppers or broccoli, for extra color and nutrition.
variation
To mix it up, you can use shrimp or tofu instead of chicken for a different protein option. You can also switch the Bang Bang sauce for a sweet chili sauce if you want a milder flavor.
FAQs
1. Can I make this dish without an air fryer?
Yes! You can pan-fry the chicken in a skillet over medium-high heat until cooked through.
2. Is Bang Bang sauce spicy?
Yes, Bang Bang sauce usually has a bit of heat. You can adjust the amount you use according to your spice preference.
3. Can I freeze Bang Bang Chicken Fried Rice?
Yes, you can freeze this dish. Just ensure it’s in an airtight container and consumed within a month for the best quality. Reheat thoroughly before eating.
Bang Bang Chicken Fried Rice
Ingredients
For the Chicken
- 1.5 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
- 0.5 teaspoon black pepper
- 1 cup Bang Bang sauce, divided
For the Fried Rice
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- 0.5 teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- 0.25 cup green onions, diced (plus more for garnish)
- 1 teaspoon garlic, minced
- 4 cups cooked and cooled long-grain white rice
- 0.25 cup unsalted butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- 0.33 cup frozen peas
Instructions
Prepare the Chicken
- In a bowl, toss the chicken cubes with vegetable oil, paprika, garlic powder, salt, and black pepper.
- Preheat the air fryer to 400°F.
- Cook the chicken in a single layer for 11–12 minutes, flipping halfway through, until golden and cooked through (internal temp 165°F).
- Set aside and keep warm.
Scramble the Eggs
- In a large skillet over high heat, heat 1 tablespoon of sesame oil.
- Add the beaten eggs with a pinch of salt.
- Gently scramble until just set and then transfer to a plate.
Sauté the Veggies
- Reduce heat to medium-high.
- Add the remaining sesame oil, diced carrots, diced onion, and green onions.
- Cook for about 5 minutes until the carrots soften.
- Stir in the minced garlic and cook for 1 more minute.
Add the Rice
- Stir in the cooled rice, breaking up clumps.
- Let it cook for 2–3 minutes until heated through.
Combine Ingredients
- Add the scrambled eggs, melted butter, lemon juice, soy sauce, and peas.
- Stir everything together and cook for another 2–3 minutes.
Assemble
- Toss the cooked chicken with ½ cup of Bang Bang sauce.
- Top the fried rice with the sauced chicken.
- Drizzle with more sauce if desired and garnish with extra green onions.