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Bang Bang Chicken Fried Rice

A spicy, savory, and creamy Bang Bang Chicken Fried Rice that's quick and easy to make, perfect for busy weeknights or impressing guests with minimal fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breasts boneless, skinless, cut into cubes
  • 1 tbsp vegetable oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup Bang Bang sauce divided for coating chicken and drizzling
For the Fried Rice
  • 30 ml sesame oil divided
  • 3 large eggs beaten
  • 1/2 tsp kosher salt for eggs
  • 1/2 cup carrots diced
  • 1/2 cup white onion diced
  • 1/4 cup green onions chopped, plus extra for garnish
  • 2 cloves garlic minced
  • 4 cups cooked long-grain white rice cooled
  • 2 tbsp unsalted butter melted
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp soy sauce
  • 1/2 cup frozen peas

Equipment

  • Air fryer
  • Large Skillet or Wok
  • Mixing bowl
  • Spatula

Method
 

  1. Step 1: Toss chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Preheat air fryer to 204°C (400°F). Arrange chicken in single layer and air fry for 11–12 minutes, flipping halfway, until golden and cooked through. Keep warm covered with foil.
  2. Step 2: Heat 15 ml sesame oil in a large skillet or wok over high heat. Pour in beaten eggs seasoned with kosher salt. Stir gently and cook until soft curds form and eggs are just set. Remove eggs and set aside.
  3. Step 3: Lower heat to medium-high and add remaining 15 ml sesame oil. Add diced carrots, white onion, and green onions. Cook 5 minutes until carrots are tender and onions fragrant. Add minced garlic and sauté 1 minute.
  4. Step 4: Add cooled cooked rice to skillet, breaking up clumps. Stir with veggies for 2–3 minutes until heated through evenly.
  5. Step 5: Return scrambled eggs to skillet. Stir in melted butter, lemon juice, soy sauce, and frozen peas. Cook 2–3 minutes until hot and combined.
  6. Step 6: Toss cooked chicken with half the Bang Bang sauce until coated. Plate fried rice, top with chicken, then drizzle remaining sauce on top. Garnish with extra green onions and serve immediately.

Notes

Use day-old rice for best texture. Substitute shrimp or tofu for chicken if desired. Adjust Bang Bang sauce amount for preferred heat level. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or soy sauce.