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Bang Bang Chicken Fried Rice

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A flavorful, takeout-style dish featuring crispy bang bang chicken served over veggie-packed fried rice. This recipe combines creamy, spicy-sweet bang bang sauce with fluffy rice, tender chicken, and a hint of citrus for the perfect balance of heat, texture, and comfort.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Air Fried and Stir-Fried
  • Cuisine: Asian-American
  • Diet: Halal

Ingredients

  • For The Chicken:
  • 1.5 lbs 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 (chilled or day-old)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons soy sauce
  • ¾ cup frozen peas

Instructions

  1. In a bowl, toss chicken with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated.
  2. Preheat air fryer to 400°F (200°C). Arrange chicken in a single layer and air fry for 11–12 minutes, flipping halfway, until golden and cooked through. Set aside and keep warm.
  3. Heat 1 tablespoon sesame oil in a large skillet over high heat. Add beaten eggs with a pinch of salt and scramble gently until set. Remove and set aside.
  4. Add remaining sesame oil to the skillet and sauté carrots, white onion, and green onions for 5 minutes until softened. Add minced garlic and cook for 1 more minute.
  5. Stir in cooked rice, breaking up any clumps. Let it sit undisturbed for 1–2 minutes to crisp, then stir and repeat as desired.
  6. Return scrambled eggs to the skillet. Add melted butter, lemon juice, soy sauce, and peas. Stir well and cook 2–3 minutes until heated through.
  7. Toss cooked chicken with half the bang bang sauce until coated.
  8. Serve fried rice topped with sauced chicken. Drizzle with extra sauce and garnish with chopped green onions.

Notes

  • Use day-old rice for the best fried rice texture.
  • To make gluten-free, replace soy sauce with tamari or coconut aminos.
  • Air-fried chicken stays crisp; avoid microwaving to prevent sogginess.
  • Adjust spice by adding more or less sriracha to the bang bang sauce.
  • Substitute shrimp, tofu, or beef for the chicken if desired.

Nutrition

Find it online: https://savorymomskitchen.com/bang-bang-chicken-fried-rice/