Bang Bang Fried Rice Chicken (Printable Version)
Crunchy chicken and bright vegetables in creamy-spicy Bang Bang sauce on top of savory fried rice and soft scrambled eggs.
# What You'll Need:
→ Chicken
01 -
1 cup bang bang sauce, keep some aside for serving
02 -
0.5 teaspoon ground black pepper
03 -
1 teaspoon kosher salt
04 -
1 teaspoon garlic powder
05 -
1 tablespoon vegetable oil
06 -
1 teaspoon paprika
07 -
1 ½ pounds chicken breasts, boneless and skinless, chopped into bite-sized pieces
→ Fried Rice
08 -
⅓ cup frozen peas
09 -
2 tablespoons soy sauce
10 -
1 teaspoon lemon juice, freshly squeezed
11 -
¼ cup melted unsalted butter
12 -
4 cups cooked long-grain white rice, chilled in the fridge
13 -
1 teaspoon garlic, minced up
14 -
¼ cup green onions, chopped, with a bit extra for the top
15 -
1 large white onion, diced
16 -
2 large carrots, chopped small
17 -
0.5 teaspoon kosher salt
18 -
4 large eggs, whisked up
19 -
2 tablespoons sesame oil, split up
# Step-by-Step Guide:
01 -
Pour around half a cup of bang bang sauce over the cooked chicken and coat it well. Spoon the fried rice onto plates, pile the saucy chicken on top, drizzle with the leftover sauce if you want, and sprinkle more chopped green onions for a pop of color.
02 -
Drop in the scrambled eggs, then splash in the melted butter, lemon juice, soy sauce, and frozen peas. Mix everything up and let it heat for a couple more minutes, stirring every so often, until it’s steamy and peppy.
03 -
Toss in the cold rice and start breaking it up using a spatula. Stir it through the veggies so it mixes in well. Let it cook for two or three minutes, giving it a good stir every now and then, until everything’s hot.
04 -
Pop the heat down a bit. Pour in that last tablespoon of sesame oil. Add carrots, onions, and the green onions too, then cook for about 5 minutes so the carrots start getting soft. Toss in your minced garlic and cook one more minute for good measure.
05 -
Start by heating up a big skillet or wok with one tablespoon of sesame oil on high. Drop in the eggs and sprinkle with salt. Gently stir them until they’re just cooked into soft pieces. Move them to a plate for now.
06 -
In a big bowl, toss the chicken cubes with oil, paprika, garlic powder, salt, and pepper. Heat your air fryer to 400°F (204°C). Lay the chicken in a single layer and air fry for 11 to 12 minutes, flipping once around halfway. You're looking for a golden outside and 165°F (74°C) inside. Keep it warm under foil while you work on the rice.
# Additional Notes:
01 -
Rice that’s been chilling in the fridge (leftover style) makes your fried rice fluffy and not mushy.
02 -
If you’d rather cook the chicken on the stove, just fry the pieces in a skillet with oil over medium-high, stirring now and then, for about 6 to 8 minutes until they’re golden and all the way cooked.
03 -
Bang Bang sauce is a creamy, sweet-spicy mix with mayo. It really makes the dish pop.