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This Bang Bang Chicken Fried Rice brings together juicy chicken, tasty rice and a creamy, bold sauce for a no-fuss meal that really fills you up. It’s loaded with protein, crunchy veggies and a clever sauce that ties everything together. This is just the thing for days when you want a comfy meal with a twist from Asian flavors.
This dish is now our go-to weekend favorite my family always gets excited for it. As soon as it starts smelling good in the kitchen, my kids are already asking for seconds.
Ingredients
- Chicken breast: brings a soft, protein-rich base for best results, use fresh good chicken
- Cooking oil: great for browning and that yummy seared flavor go for light oils like canola or sunflower
- Paprika powder: here for a little warmth and beautiful color Hungarian paprika is especially tasty
- Garlic powder: cranks up the flavor dried garlic is a quick, easy way to marinade
- Kosher salt: bumps up every flavor the big grains make it easy to sprinkle just the right amount
- Black pepper: a classic touch, especially when freshly cracked
- Bang Bang sauce: this is your flavor bomb, storebought or homemade—whatever you’re into
- Sesame oil: adds a toasty note, go with cold-pressed, roasted if you can find it
- Eggs: keep things moist and pack in more protein organic eggs with nice yolks are best
- Carrots: sweet and crisp pick bright, hearty ones for crunch
- White onion: gives depth in the pan use solid, shiny onions
- Green onions: add a pop of freshness and extra color toss some chopped ones on top at the end
- Garlic: fresh, finely chopped for a tasty punch
- Long grain rice: you want it fluffy—yesterday’s cooked rice works best for fried rice
- Unsalted butter: makes everything extra rich and helps the flavors blend
- Lemon juice: a little bit wakes everything up fresh squeezed is the way to go
- Soy sauce: gives loads of umami pick a good brand
- Frozen peas: bring a sweet pop of green, just make sure they’re bright and not mushy
Step-by-step guide
- Finish and serve:
- Mix those cooked eggs, melted butter, lemon juice, soy sauce and peas in your pan with the rice. Give it a strong stir till all the grains get coated and everything comes together. Let it heat up another minute or two.
- Toss in the rice:
- Put your cold, cooked rice into the pan. Gently break it up with a spatula, stir so it gets nice and warm and blended with the veggies. Keep moving it so it doesn’t stick, just two or three minutes.
- Sauté the veggies:
- Now turn the heat to medium-high and pour in the rest of the sesame oil. Add carrots, onion and green onion, stir around till the carrots soften up a bit. Add the chopped garlic and let it cook a minute more, stirring sometimes.
- Scramble the eggs:
- Heat a big pan on high, add some sesame oil, crack in beaten eggs and add a pinch of salt. Cook without flipping too much, just till soft and in big chunks, then shove them onto a plate for now.
- Marinate and cook the chicken:
- Stir chicken pieces in a bowl with oil, paprika, garlic powder, salt, pepper. Preheat your air fryer to 200°C. Lay the chicken in a single layer and cook 11–12 minutes, flip halfway for golden outside and juicy inside. Keep it covered and warm.
- Put it all together:
- Toss the air-fried chicken with Bang Bang sauce. Dish the rice into bowls, top with chicken, drizzle a bit more sauce if you want, throw on some extra green onions and enjoy right away!
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Good stuff to know
This meal’s got it all—eggs, veggies, grains in one bowl.
Perfect for meal prep, keeps well in the fridge for a few days.
Super flexible swap in whatever’s in your fridge.
The Bang Bang sauce is my personal highlight. My sister tried it once and wanted to put it on literally everything after! Now it’s the family’s must-have for fried rice night.
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Storage tips
Bang Bang Chicken Fried Rice holds up in an airtight container in the fridge for around three days. For reheating, toss it in a pan with a splash of water—this fluffs it up and keeps it moist. You can freeze it too, just portion it out so it’s easy to grab for busy days.
Ingredient swaps
Chicken thigh filet works awesome, you get extra juicy pieces that way. If there’s no sesame oil handy, go with a mild cooking oil and sprinkle a bit of toasted sesame on top at the end. Vegetarians can use crispy tofu and extra veggies instead of chicken, and a couple drops of chili oil brings the heat.
Ways to serve it
Top it off with chopped roasted peanuts for crunch or serve with a quick cucumber salad for fresh vibes. Green onions and a squeeze of lime make it brighter, and a dollop of Sriracha will fire it up.
Story behind this dish
Bang Bang Chicken started in Chinese kitchens but went big in American fusion food. The creamy, spicy sauce really jazzes up fried rice and makes the whole meal feel new and fun. It’s the kind of food that brings everyone to the table.
Common Recipe Questions
- → Why's bang bang sauce matter here?
It gives the chicken that creamy, punchy flavor with a bit of heat and a touch of sweet that makes this dish pop.
- → Can I swap chicken for something else?
Sure thing, turkey breast or tofu work great here. You don’t have to change up the marinade at all.
- → How do I keep my stir-fried rice fluffy?
Use cooked rice that’s cooled all the way down. That way, the grains stay separate and the rice doesn't turn mushy.
- → Do I have to use an air fryer for the chicken?
Nope, you can just sear it in a hot skillet until it’s golden and cooked through. Works just as well.
- → Can this meal be made ahead and heated up?
Yep, you can make it in advance. It still tastes great after reheating.