Bang Bang Chicken Fried Rice (Printable Version)
Tender chicken in tangy bang bang sauce served over fluffy fried rice with vegetables and scrambled eggs.
# Ingredients:
→ Protein
01 -
450g boneless skinless chicken breasts, diced into bite-sized pieces
→ Seasonings
02 -
15ml vegetable oil
03 -
5g paprika
04 -
5g garlic powder
05 -
5g kosher salt
06 -
3g ground black pepper
→ Sauce
07 -
120ml Bang Bang sauce
08 -
30ml soy sauce, low sodium
09 -
15ml freshly squeezed lemon juice
→ Rice and Oils
10 -
300g long-grain white rice, cooked and chilled
11 -
30ml toasted sesame oil, divided
12 -
15g unsalted butter
→ Vegetables
13 -
100g carrots, diced small
14 -
100g white onion, diced
15 -
40g green onions, chopped (reserve extra for garnish)
16 -
60g frozen peas
17 -
5g garlic, minced
→ Eggs
18 -
3 large eggs
19 -
5g kosher salt (for eggs)
# Steps:
01 -
In a large bowl, combine diced chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Preheat the air fryer to 204°C. Arrange chicken in a single layer in the air fryer basket and cook for 11 to 12 minutes, flipping halfway through, until golden and reaching an internal temperature of 74°C. Transfer cooked chicken to a bowl and cover to keep warm.
02 -
Heat 15ml of toasted sesame oil in a large skillet or wok over high heat. Beat eggs with 5g kosher salt and pour into the hot oil. Stir gently until soft, fluffy curds form and eggs are just set. Remove eggs from the skillet and set aside.
03 -
Reduce heat to medium-high and add the remaining 15ml toasted sesame oil to the skillet. Add diced carrots, white onion, and chopped green onions. Cook for about 5 minutes, stirring frequently, until carrots are tender and onions fragrant. Stir in minced garlic and cook for an additional 1 minute.
04 -
Add chilled cooked rice to the skillet, breaking up any clumps with a spatula. Stir continuously for 2 to 3 minutes until the rice is heated through and well combined with the vegetables.
05 -
Return scrambled eggs to the skillet. Add unsalted butter, freshly squeezed lemon juice, soy sauce, and frozen peas. Gently fold ingredients together and cook over medium heat for 2 to 3 minutes until heated through and uniformly flavored.
06 -
Toss cooked chicken cubes with half of the Bang Bang sauce until thoroughly coated. Plate the fried rice first, then top with the sauced chicken. Drizzle remaining sauce over the dish and garnish with reserved green onions.
# Notes:
01 -
Use chilled, day-old rice to prevent mushiness and ensure separated grains during frying.
02 -
Adjust soy sauce quantity to taste before serving, as saltiness can vary by brand.
03 -
Garnish generously with fresh green onions to enhance flavor and presentation.