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Golden chicken bites get tossed in a creamy, sweet-and-spicy bang bang sauce, then piled high on cozy fried rice loaded with scrambled eggs and crisp carrot pieces. I crave this dish whenever I want something tastier and fresher than takeout.
I whipped this up after a stretch of ordering out on hectic weeknights and seriously, it blew every fried rice we’d had before out of the water. Now my son calls it our secret house special.
Mouthwatering Ingredients
- Chicken breast pieces: grab fresh or thawed, chop off any bits of fat for a better bite
- Bang bang sauce: creamy, punchy chili sauce that gives the dish its wow factor—homemade or your favorite store brand works
- Paprika: a touch adds smoky warmth and helps form that tasty chicken crust
- Garlic powder: seasons the chicken with a bold kick but won’t burn while cooking
- Vegetable oil: gets the chicken crispy, especially if you use an air fryer
- Sesame oil: brings out a toasty, nutty note in the rice—use the roasted kind if you can
- Large eggs: make the rice fluffy and rich, go for the yellowest yolks if possible
- Carrots: firm ones give a lovely gentle sweet crunch in every bite
- White onion: packs in flavor and gives a savory base in the pan
- Green onions: brighten things up and make for a fresh topping
- Cooked long grain rice: yesterday’s rice is ideal—chilled rice won’t go sticky
- Unsalted butter: just a bit melts in for a silky finish
- Lemon juice: a quick squeeze lifts all the flavors, fresh really is best
- Soy sauce: gives that signature salty depth; go low sodium if you want less salt
- Frozen peas: add gentle sweetness and pretty pops of green, plus they heat up fast
- Kosher salt and black pepper: rounds out flavors without overpowering anything
Simple Step-by-Step
- Sauce the Chicken and Dish Up:
- Coat your crispy chicken with about half a cup of Bang Bang sauce, layer the fried rice into bowls, top with plenty of chicken, a splash more sauce if you’re all about spice, and a sprinkle of green onions to finish
- Pull It All Together:
- Take your scrambled eggs, dot in the butter, add lemon juice, peas, and a big splash of soy sauce, stir everything in the hot pan for a few more minutes until everything’s warmed up and the rice is luscious
- Fry Up the Rice:
- Toss the cold, cooked rice into the veggie skillet, break up any clumps and sauté for a couple of minutes so it heats and soaks up all the flavors
- Veggie Time:
- Turn the stove down just a bit, add the rest of your sesame oil, then the onions, green onions, and carrot—sauté a few minutes until they’re shiny but still have some crunch, then throw in chopped garlic and let it cook for another minute
- Soft Scramble the Eggs:
- Heat up a drizzle of sesame oil in a big skillet, toss in the eggs and a pinch of salt, and scramble gently until just set, then move eggs out to a plate so they’re not too dry
- Crisp That Chicken:
- Set your air fryer to 400 (or crank a skillet to medium high), lay the chicken out in one layer, and cook about 11-12 min in the air fryer (flip halfway), or 6-8 min in a skillet, turning so each side gets browned and cooked through
- Get the Chicken Ready:
- Mix cut chicken with oil, garlic powder, paprika, salt, and pepper—toss so it gets coated all over for more flavor in every bite
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Good Things to Know
- Makes awesome leftovers—keeps in the fridge three days
- Easy to double—just batch-cook for a group
- Gluten free? Use tamari instead of soy sauce
The homemade Bang Bang sauce is what grabs me here—it's creamy, zippy, and turns even plain rice into something you can't stop eating. After my daughter gave it a shot years ago, she asks for this for her birthday dinner every time.
How to Store It
Pop leftovers in a snug container and they’ll stay good for three days in the fridge. Best trick? Heat up rice and chicken apart so your chicken stays crunchy. If freezing, the rice lasts about a month in a freezer bag. When reheating rice, set a damp paper towel on top to keep it moist and soft.
Swap It Up
Chicken thighs work great instead of breast if you want juicier bites, or use tofu cubes for a no-meat swap. Broccoli or red peppers are tasty replacements for carrots. No Bang Bang sauce handy? Just mix mayo, sriracha, and a spoonful of sugar for a speedy stand-in.
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Serving Ideas
This goes well with crisp sliced cucumbers or a simple miso soup on the side. Making a platter? Spoon rice and chicken onto a big dish with sauce in the middle for easy drizzling. On hot days, it’s perfect with cold cucumber salad.
Background Scoop
That bang bang sauce comes from the fusion of flavors like sriracha mayo found in American-Asian cooking. Fried rice is classic leftover magic in Chinese kitchens—and honestly, anywhere people cook lots of rice. Together, they make an easy, crowd-pleasing dinner that tastes just like something from a cool restaurant.
FAQs About the Recipe
- → What goes into Bang Bang sauce?
Bang Bang sauce usually has mayo, chili sauce, plus a hint of honey or sugar. It’s sweet, creamy, and a little bit spicy—perfect for crispy chicken.
- → Is frying chicken in a pan okay if I don’t have an air fryer?
Absolutely. Heat a big skillet, cook chicken cubes over medium-high until they're nicely golden and cooked through, flipping them a couple of times. Should take 6–8 minutes.
- → Why make fried rice with older rice?
Rice that’s been chilled after cooking is drier and separates more in the pan. Using just-cooked rice often turns out clumpy or gummy.
- → Which veggies taste best in this dish?
Peas, carrots, white and green onions all work great. Bell peppers or snap peas are fun for changing it up or using what you’ve got.
- → Need more heat—how do I boost the spiciness?
Double up on chili sauce in your Bang Bang mix or toss in some chopped chiles with the veggies and rice for more fire.