Pin
Bang Bang Chicken Fried Rice is my solution for cravings when I want something that feels like takeout but is packed with more vegetables and homemade comfort. Tender golden chicken tossed in creamy spicy sauce gets layered over fragrant fried rice, dotted with vibrant carrots, sweet peas, and gentle onion. It is the meal my family cheers for on busy nights with leftovers disappearing faster than I expect.
I remember hustling through a week of late meetings and making this with only what I had left in my crisper drawer. To my surprise everyone said it was even better the next day and now I double the recipe for planned leftovers.
Ingredients
- Boneless skinless chicken breasts: diced small to keep chicken juicy and tender when cooked always use fresh if you can for the best texture
- Vegetable oil: ensures each bite gets evenly seasoned pick a neutral oil with a high smoke point like canola or grapeseed
- Paprika: gives subtle warmth and color go for smoked paprika if you like a hint of earthiness
- Garlic powder: brings that classic savory kick without peeling or chopping
- Kosher salt: boosts flavor and seasons all layers of the dish the larger crystals season more gently
- Ground black pepper: a small amount deepens flavor if possible use freshly cracked for extra zip
- Bang Bang sauce: the signature creamy spicy drizzle look for your favorite store blend or whip up your own
- Sesame oil: a splash in both eggs and rice for rich nutty aroma always use toasted sesame oil for best results
- Large eggs: provide fluffy richness and tie the rice together go for farm-fresh for color and richness
- Carrots and white onion: diced small so they cook quickly fresh is key for crunch and sweet finish
- Green onions: for brightness and crunch especially piled fresh on top at the end
- Garlic: minced fresh helps build that deep base flavor
- Long-grain white rice: use day-old chilled rice for separated non-mushy grains
- Unsalted butter: a touch of creamy silkiness I prefer European style butter if available
- Fresh lemon juice: lifts all the richness with tartness and freshness
- Soy sauce: classic umami use low sodium for seasoning control
- Frozen peas: petite peas blend in quickly offering color and gentle sweetness
Step-by-Step Instructions
- Prep and Air Fry the Chicken:
- Mix diced chicken with vegetable oil paprika garlic powder kosher salt and black pepper in a large bowl until every piece is evenly coated. Preheat the air fryer to two hundred four degrees Celsius. Spread chicken out in a single layer so it cooks evenly and air circulates well. Cook for about eleven minutes turning once until golden and fully cooked. Check for an internal temperature of seventy four degrees Celsius before removing. Keep chicken warm in a covered bowl or with foil over top.
- Scramble the Eggs:
- Heat one tablespoon of sesame oil in a big nonstick skillet or wok over high heat. Beat the eggs with a pinch of kosher salt until smooth and fluffy. Pour into the hot skillet and stir gently from the edges toward the center creating big soft curds. As soon as the eggs are just barely set and shiny slide them onto a plate and set aside so they do not overcook.
- Sauté the Vegetables:
- Lower heat under the skillet to medium high. Add the other tablespoon of sesame oil. Stir in diced carrots white onion and green onion and cook for about five minutes until the carrots are soft and the onions turn glossy. When almost tender add the fresh minced garlic and stir for a minute so nothing burns but all the aroma comes out.
- Fry the Rice:
- Add the cold long grain white rice straight from the fridge into the pan with the vegetables. Use a wide spatula to break up any clumps. Press the rice into the pan in an even layer for even heating. Stir often for about two to three minutes until the rice is hot and starts to caramelize lightly on the edges.
- Combine and Season Everything:
- Slide the scrambled eggs back into the pan with the rice and vegetables. Pour in melted butter lemon juice soy sauce and frozen peas. Fold gently to mix so every bite gets a little of everything. Cook a minute or two more until the peas are bright green and the rice is evenly coated and steamy hot.
- Sauce and Serve:
- Quickly toss your warm cooked chicken cubes with half the Bang Bang sauce. To serve scoop rice into bowls or plates first then pile saucy chicken right on top. Drizzle more Bang Bang sauce and scatter extra green onions all over for a fresh finish.
Pin
The green onions sprinkled at the end really bring it all together. They cut through the richness and add a burst of color that makes each plate pop. My son loves the chicken best and always angles for any extra sauce at the bottom of the bowl. Those are the best bites and truly make this a family staple for us.
Storage Tips
Store leftovers separately if possible keeping the chicken and rice apart so the crispy coating does not soften. Everything will keep up to four days in a well sealed container in the refrigerator. Reheat the rice in a skillet with a little splash of water for best results or microwave until fully hot. Chicken can be crisped again in an air fryer for a minute if you want.
Ingredient Substitutions
Chicken thighs are juicier than breast and just as easy here. Tofu is great for a vegetarian switch just press out extra moisture first. No Bang Bang sauce on hand Use mayonnaise with sriracha a bit of honey and a splash of rice vinegar in a pinch. You can add bell peppers zucchini or corn depending on what you have. Brown rice is an easy swap for white with a stronger flavor.
Serving Suggestions
This fried rice stands on its own but a side salad of cucumber or pickled veggies really brightens the meal. Roll leftovers up in lettuce leaves for a crunchy wrap style lunch. Pair this with miso soup or steamed edamame for a full takeout night at home.
Pin
Cultural Context
Bang Bang sauce originally comes from a Sichuan style chicken where a sweet spicy drizzle coats crispy chicken. Here it blends Asian inspiration with the all American comfort of fried rice resulting in a weeknight dinner that is just as nostalgic as it is modern.
This recipe always surprises people with how easy and satisfying it is. Every time I serve it leftovers disappear and everyone asks for the recipe printout.
Recipe FAQs
- → How do I keep chicken juicy for this dish?
Use boneless skinless chicken breast cut into cubes and avoid overcooking. Air fry or sauté until just cooked through to retain moisture and tenderness.
- → Why should the rice be cooled before frying?
Cooled rice prevents sticking and allows the grains to stay separate and fluffy during frying, avoiding a mushy texture. Day-old rice is ideal.
- → What is bang bang sauce made of?
Bang bang sauce combines mayonnaise, sweet chili sauce, hot sauce, and a touch of honey or sugar, creating a creamy, tangy, and spicy finish.
- → Can I use other vegetables in the fried rice?
Yes! Consider adding bell peppers, corn, zucchini, or broccoli florets to customize the vegetable mix to your preference.
- → Can I substitute chicken with another protein?
Shrimp, tofu, or leftover steak are great alternatives. Adjust cooking times to ensure each protein is perfectly cooked.
- → How do you get fluffy scrambled eggs for fried rice?
Cook beaten eggs gently in sesame oil over high heat, stirring just until soft curds form and the eggs are set but not dry. Remove promptly to avoid overcooking.