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This filling Bang Bang Chicken Fried Rice turns leftover rice into a bold, delicious dinner that's way better than takeout. Crispy air-fried chicken, soft scrambled eggs, and colorful veggies come together for a dish you won't believe was made at home.
I put this one together when I wanted to wow my partner with something more exciting than our usual takeout order. It's a go-to Friday treat for us now, especially when we want to get cozy at home. That crispy chicken and the can't-stop-eating-it Bang Bang sauce always make folks come back for more.
Flavorful Ingredients
- Chicken breasts (boneless, skinless): Dice these up—they're your tender, juicy protein once they're air fried.
- Vegetable oil: Makes the chicken crispy and tasty in the fryer.
- Paprika: Brings on a pretty color and gentle smoky vibes.
- Garlic powder: Boosts flavor in the chicken without the risk of burning.
- Kosher salt: Brings out all the deliciousness (Diamond Crystal if you can find it).
- Black pepper: Extra bit of heat and depth.
- Bang Bang sauce: Delivers the creamy heat that makes this dish pop.
- Sesame oil: Nutty goodness that makes everything taste more authentic.
- Eggs (large): Fluffy chunks of protein scattered throughout.
- Carrots: Sweet crunch plus splash of color.
- Green onions: Fresh bite and finishes the dish with style.
- White onion: The base for all those savory flavors.
- Fresh garlic: Mince it up for loads of aroma and taste.
- Day-old long grain white rice: Chilled rice keeps things from turning mushy—perfect for fried rice.
- Butter (unsalted): Adds a rich, creamy touch when everything’s mixed.
- Lemon juice: Brightens and livens all the flavors.
- Soy sauce: Salty, umami kick throughout.
- Frozen peas: Sweet pop and pretty color in every bite.
Simple Step-by-Step Directions
- Finish with the Sauce:
- Take your warm chicken and toss with half of your Bang Bang sauce. Top your fried rice with this and, if you're extra saucy, drizzle some more over everything. Sprinkle green onions for that fresh bite and color.
- Toss in Everything Else:
- Mix in your cooked eggs, butter, lemon juice, a dash or two of soy sauce, and dump in those peas (still frozen is fine). Stir around so it all gets warm and mixed, another couple minutes and it’s done.
- Mix in the Rice:
- Bring the cooled, day-old rice into the pan, breaking up chunks as you go. Stir it all with the veggies so the grains get a bit toasty and the veggies snap with heat. Give it about 2 or 3 minutes until the rice is heated and just a little crispy at the edges.
- Sauté Veggies Next:
- Now, lower the heat to medium-high. Pour in the rest of your sesame oil. Toss in your chopped green onion, diced carrot, and white onion. Stir every once in a while and cook around 5 minutes till the carrots soften but still have some crunch. Add in the minced garlic and cook a minute more till you can smell it—don’t let it burn.
- Scramble Up Some Eggs:
- Crank up your skillet (or wok) and warm up half your sesame oil till it shimmers. Pour in the beaten eggs (with a pinch of salt). Let them sit, then gently fold so you end up with soft, chunky eggs. Pull them out just before they're fully dry—nobody likes rubbery eggs.
- Air Fry the Chicken:
- Heat the air fryer to 200°C. Lay your seasoned, oiled chicken in a single layer. Don’t be afraid to batch it if needed. Air fry for 11 or 12 minutes, flip halfway so both sides get golden and crispy. Chicken's ready when it hits 74°C inside. Move to a bowl and cover to keep it hot.
- Season That Chicken:
- Throw chicken cubes in a bowl with oil, paprika, garlic powder, salt, and pepper. Mix it all really well so every chunk is coated. This perks up the meat before the signature sauce goes in later.
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The sauce here really steals the spotlight. I stumbled across this combo when I wanted something new for my family. Even my daughter, who says she hates spicy food, loved it and asked for the details to make back at her college place. That sweet, creamy, slightly spicy sauce could make pretty much anything awesome.
Make-Ahead Friendly Tips
This comes together like a dream if you're planning ahead. Cook and cool each component—chicken, veggies, and rice—up to two days early. Store 'em airtight, chop all your veg, and all you have to do is heat, mix, and hit it with sauce at the end. Honestly, letting the Bang Bang sauce sit in the fridge helps the flavors get even better.
Ultimate Bang Bang Sauce
To throw together your own Bang Bang sauce, just whisk up 120ml mayo, 60ml sweet chili sauce, 15ml sriracha, 5ml rice vinegar, and a small spoonful (5g) honey. Tweak the sriracha if you want more or less kick. This way, you set exactly how tangy, spicy, or sweet you want. Stash in a sealed jar in the fridge for up to 7 days.
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Creative Vegetable Swaps
If you're low on carrots, peas, or onions, just swap in whatever veggies you’ve got kicking around. Bell pepper chunks, snappy snap peas, corn, or chopped broccoli all work great. Just give firmer stuff a longer sauté, and toss in delicate greens like spinach or kale right at the end. This is my go-to clean-out-the-fridge meal—you’ll never make it the same way twice.
Frequently Asked Questions
- → Can I use leftover chicken instead of making fresh?
Absolutely, cooked chicken you already have is perfect. Just coat it with some warmed-up Bang Bang sauce right before you serve and it’ll taste great.
- → What type of rice is best for fried rice?
Chilled, long-grain white rice from yesterday works best. It keeps the fried rice from turning sticky and blends perfectly with the sauce.
- → How can I make this dish vegetarian?
Just switch out the chicken for tofu or any plant-based protein you love. Either skip the Bang Bang sauce or grab a veggie-friendly version.
- → Can I add more vegetables to the fried rice?
Totally! Mix in whatever veggies you have around. Bell peppers, zucchini, even spinach work great for more crunch and flavor.
- → What is the best way to reheat leftovers?
Pop your leftovers in a nonstick skillet on medium heat. Add a tiny bit of oil or water so it doesn’t dry out, and you’re good to go.