Irresistible Bang Bang Chicken Fried Rice

This Bang Bang Chicken Fried Rice mixes up fluffy long-grain rice, juicy chicken, and a creamy spicy sauce for a fuss-free, super satisfying weeknight meal. You get a solid hit of protein, crunchy veggies, and a next-level sauce that brings it all together. Makes a great choice if you want comforting Asian-inspired food with a twist.

This has turned into a go-to weekend meal at our place because everyone's obsessed. As soon as that smell hits the kitchen, my kids are in line for seconds every single time.

Ingredients

• Chicken breast: gives you juicy protein—best to grab fresh, good stuff
• Vegetable oil: helps brown everything up well—go for sunflower or canola if you can
• Paprika: adds a mild kick and red color—Hungarian tastes awesome here
• Garlic powder: pumped-up garlicky flavor—super for quick soaking in
• Kosher salt: makes every flavor pop—bigger grains so it's easy to toss in the right amount
• Black pepper: gives you a solid base flavor—fresh grind is best
• Bang Bang sauce: that classic punchy taste—pick store-bought or whip up your own
• Sesame oil: nutty boost for the rice—grab the toasted cold-pressed kind if possible
• Eggs: keep things moist and add extra protein—try to use nice free-range ones
• Carrots: add some sweetness and snap—look for bright and firm ones
• White onion: boosts savory depth—choose tight, shiny onions
• Green onions: freshen everything up—a few extra rings up top look great
• Garlic: more bite—best if it's fresh and chopped up
• Long-grain rice: base for everything—yesterday's works best so it doesn't turn mushy
• Unsalted butter: brings a creamy finish and helps pull everything together
• Lemon juice: fresh little zing—squeeze it yourself for max flavor
• Soy sauce: adds a hit of umami—try to use good quality stuff
• Frozen peas: pop in some green and a touch of sweet—look for tender ones that aren't starchy

Step-by-step instructions

Serve it up:

Mix the cooked chicken with plenty of Bang Bang sauce. Scoop the rice into bowls, pile the chicken on top, splash over more sauce if you feel like it, and top it all with extra sliced green onions. Eat right away.

Last touches:

Now take those scrambled eggs, stir in your melted butter, lemon juice, soy, and chuck in the peas. Give everything a good toss so the grains are loose and saucy. Heat for a few more minutes to mix it all together.

Add the rice:

Tip in your cold, pre-cooked rice. Loosen it up with a spatula and get it all cozy with the veggies. Keep things moving for two or three minutes until it's fluffy and warmed through.

Veggies next:

Drop the heat to medium-high, add the rest of your sesame oil, then toss in carrots, onion, and green onions. Fry everything around until carrots start to soften up. Sprinkle in that chopped garlic, cook just a bit longer, always stirring.

Eggs:

Heat a big pan over high and throw in a splash of sesame oil. Pour in whisked eggs, salt them, then gently scramble so they turn into nice soft pieces. Barely move them. When they're just set, remove to a plate till later.

Marinate and cook chicken:

Mix your chicken pieces with oil, paprika, garlic powder, salt, and pepper in a bowl. While that's soaking in flavor, heat the air fryer to 200°C. Lay the chicken out in a single layer and cook for 11–12 minutes, flipping halfway. The outside gets golden, inside's still juicy. Keep it warm under cover until you're ready for it.

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Need to know

This is a balanced meal—it's got protein, carbs, and lots of veg. Makes awesome leftovers and stays fresh in the fridge for a few days. Easy to change up depending on what you've got. For me, the Bang Bang sauce is the absolute best part—huge flavor. I still remember my sister's face the first time she tried it. Now it's the family's must-have any time I make fried rice at home.

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Storage tips

Bang Bang Chicken Fried Rice keeps fine in a sealed container in the fridge for up to three days. For reheating, toss it in a pan with a splash of water so it fluffs up again. Freeze in portions if you want—makes life easy when things get busy.

Ingredient swaps

Chicken thighs work too—they'll stay really juicy. If you don't have sesame oil, normal veggie oil does the job, just finish with a sprinkle of toasted sesame seeds. For a no-meat version, fry up some crispy tofu and throw in extra veggies. Want it hot? Drizzle over a little chili oil to spice things up.

Serving ideas

Toss on roasted chopped peanuts for crunch, or add a simple cucumber salad for freshness. A handful of extra green onions and a squeeze of lime add sparkle, and a blob of Sriracha turns the heat way up.

Dish background

Bang Bang Chicken started out in Chinese kitchens but turned viral in the States thanks to fusion cooking. That creamy spicy sauce brings a modern upgrade to classic fried rice, so you end up with something both familiar and new. It's the kind of food that gets everyone around the table.

Common Recipe Questions

→ Why is Bang Bang Sauce important?

It makes the chicken creamy and tasty, bringing that classic sweet-but-spicy kick you’ll crave.

→ Can I swap the chicken for another protein?

You bet. Turkey breast or tofu work perfectly and you don’t need to change the marinade.

→ How do I keep fried rice from turning sticky or soggy?

Use cooked rice that’s fully cooled. That way it separates better in the pan and stays fluffy.

→ Any other way to cook the chicken besides the air fryer?

Sure, just sear the chicken in a pan on high until it’s golden and cooked through.

→ Is it okay to make this ahead and reheat it?

Absolutely, you can prep it before and it’ll still taste awesome when you warm it up later.