This Bang Bang Chicken Fried Rice is the ultimate combination of comfort food and bold flavor. Tender, crispy chicken is coated in a creamy, sweet-spicy bang bang sauce and served over fluffy, veggie-loaded fried rice. It’s the kind of meal that feels like takeout but tastes even better because I get to control every ingredient and spice level. Whether I’m making it for a quick weeknight dinner or meal prepping for the week, it always hits the spot.
Why You’ll Love This Recipe
I love this dish because it brings restaurant-quality flavor to my kitchen without being complicated or time-consuming. The air-fried chicken stays crispy while soaking in that irresistible bang bang sauce, and the fried rice is hearty, flavorful, and perfectly balanced with vegetables and savory seasoning. It’s also incredibly versatile and works great with substitutions or additions depending on what I have on hand. Plus, it’s filling, satisfying, and makes excellent leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For The Chicken
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon black pepper
½ cup bang bang sauce, divided (or to taste)
For The Fried Rice
2 tablespoons sesame oil, divided
2 large eggs, beaten
¼ teaspoon kosher salt
1 cup carrots, finely diced
½ cup white onion, finely diced
⅓ cup green onions, chopped (plus extra for garnish)
2 garlic cloves, minced
4 cups cooked long-grain white rice (preferably chilled or day-old)
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
2 tablespoons soy sauce
¾ cup frozen peas
Directions
In a large mixing bowl, toss the chicken cubes with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated.
Preheat the air fryer to 400°F. Place the chicken pieces in a single layer in the air fryer basket and cook for 11–12 minutes, flipping halfway through. The chicken should be golden brown and cooked through. Set aside and keep warm.
Heat 1 tablespoon of sesame oil in a large nonstick skillet over high heat. Add the beaten eggs with a pinch of salt and scramble gently until just set. Remove the eggs from the skillet and set aside.
Add the remaining tablespoon of sesame oil to the skillet. Sauté the carrots, white onion, and green onions over medium-high heat for about 5 minutes, until the vegetables begin to soften. Add the minced garlic in the last minute and stir constantly to prevent burning.
Stir in the cooked rice, breaking up any clumps. Let it sit undisturbed for a couple of minutes to crisp slightly, then stir. Repeat once or twice to develop a bit of texture.
Return the scrambled eggs to the skillet. Add the melted butter, lemon juice, soy sauce, and frozen peas. Stir well and cook for 2–3 more minutes until the rice is heated through and the peas are tender.
Toss the cooked chicken with half of the bang bang sauce until coated. Serve the fried rice topped with the sauced chicken and drizzle with extra sauce if desired. Garnish with chopped green onions.
Servings And Timing
Servings: 6
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Variations
Replace chicken with shrimp, tofu, or even thin strips of beef for a different protein base.
Add extra vegetables such as bell peppers, zucchini, mushrooms, or snap peas to make the rice even more nutritious.
Use brown rice or cauliflower rice if I’m looking for a lower-carb or whole-grain option.
Make it spicier by adding extra sriracha or crushed red pepper flakes to the bang bang sauce.
Swap soy sauce with tamari or coconut aminos for a gluten-free version.
Storage/Reheating
I store the fried rice and chicken separately to preserve the chicken’s crispiness. The rice can be refrigerated in an airtight container for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water to loosen it up. The chicken can be reheated in the air fryer or oven at 375°F for a few minutes to restore its crisp texture. I try to avoid microwaving the chicken, as it tends to get soggy.
FAQs
What Is Bang Bang Sauce Made Of?
Bang bang sauce is typically a creamy blend of mayonnaise, sweet chili sauce, and sriracha. It’s sweet, spicy, and tangy all at once. I sometimes tweak it with a splash of rice vinegar or a bit of honey for more balance.
Can I Use Fresh Rice Instead Of Day-Old Rice?
Yes, but I prefer day-old rice because it’s drier and fries better without becoming mushy. If I’m using fresh rice, I let it cool completely and spread it on a baking sheet to dry slightly before cooking.
How Can I Make This Without An Air Fryer?
I cook the seasoned chicken in a skillet over medium-high heat with a little oil for about 6–8 minutes, turning occasionally until it’s golden and cooked through. It still tastes great, though it may not be quite as crispy as air-fried.
Can I Make This Recipe Vegetarian?
Absolutely. I skip the chicken and add tofu, tempeh, or extra vegetables. I also use a plant-based mayo in the bang bang sauce and leave out the eggs or replace them with scrambled tofu if I want a fully vegan version.
Is This Recipe Very Spicy?
It’s mildly spicy as written, which works well for most palates. I adjust the heat level by adding more or less sriracha to the bang bang sauce. Sometimes I keep the sauce milder and serve extra on the side for those who want more kick.
Conclusion
This Bang Bang Chicken Fried Rice is one of those dishes I keep coming back to because it’s full of flavor, texture, and comfort. It’s easy enough for a weeknight but impressive enough to serve to guests. I like how adaptable it is with different proteins or vegetables, and it always leaves me satisfied. Once I tried it, it instantly earned a spot in my regular dinner rotation.
