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Crispy juicy chicken gets coated in a creamy sweet bang bang sauce and served on a mound of comforting fried rice packed with eggs and crisp carrots. This is a dinner I crave when takeout is tempting but I want something fresher and really satisfying.
I first put this together after a stretch of weeknight takeout and it beat every takeout fried rice we tried. My son now calls it our special house rice.
Ingredients
- Chicken breast cubes: use fresh or thawed chicken and trim off any extra fat for the best texture
- Bang bang sauce: this creamy chili sauce brings the signature flavor try to find a brand you like or make your own
- Paprika: adds mild smoky depth just enough to bring out the coating on the chicken
- Garlic powder: keeps the chicken boldly seasoned without burning
- Vegetable oil: helps crisp up those chicken pieces especially in the air fryer
- Sesame oil: gives the rice that nutty toasted flavor pick a toasted Asian sesame oil for full effect
- Large eggs: help bind the rice and add richness look for bright golden yolks for the fluffiest scramble
- Carrots: choose firm ones for sweet crunch in your fried rice
- White onion: forms the aromatic base making the rice truly savory
- Green onions: add color and a mild bite for garnish and rice
- Cooked long grain rice: use rice cooked and cooled overnight for the perfect not sticky texture
- Unsalted butter: brings just a hint of richness to the whole pan
- Lemon juice: a splash to brighten the flavors try fresh squeezed for best taste
- Soy sauce: savory umami that ties the rice together pick low sodium if you want more control over salt
- Frozen peas: add color and gentle sweetness and thaw fast in the hot rice
- Kosher salt black pepper: keeps flavors balanced without overpowering
Step-by-Step Instructions
- Prep the Chicken:
- Toss chicken cubes in oil paprika garlic powder salt and pepper mix until evenly coated for maximum flavor on every bite
- Cook the Chicken:
- Preheat the air fryer to 400 Fahrenheit spread chicken in a single layer cook 11 to 12 minutes flipping halfway so each piece browns evenly and cooks through to juicy perfection if using a skillet cook about 6 to 8 minutes over medium high heat turning occasionally
- Scramble the Eggs:
- Heat a tablespoon of sesame oil in a large skillet over high pour in beaten eggs with a pinch of salt gently scramble just until soft curds form then transfer eggs to a plate so they do not overcook
- Cook the Vegetables:
- Lower the heat to medium high add the rest of the sesame oil then toss in carrots onion and green onion sauté about 5 minutes until carrots are just tender and onions look glossy add minced garlic and cook another minute to bloom its flavor
- Fry the Rice:
- Drop in the cold cooked rice breaking it up with your spatula stir well into the veggies and let it sizzle for two to three minutes so it heats and absorbs all those flavors
- Mix and Finish:
- Return the scrambled eggs melted butter lemon juice soy sauce and peas to the skillet stir everything together and cook two to three more minutes so the rice gets steamy and evenly coated
- Sauce the Chicken and Serve:
- Toss the crisp chicken with half a cup of Bang Bang sauce mound the fried rice in bowls top with chicken drizzle extra sauce if you love more heat and shower on green onions for a colorful finish
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You Must Know
- Great for meal prep stays fresh in the fridge up to three days
- Easily scales up for a crowd just double everything and cook in batches
- Customizable for gluten free just switch out soy sauce for tamari
My favorite part of this dish is the homemade Bang Bang sauce it brings a creamy tangy kick that transforms even simple rice into something everyone wants seconds of. Once my daughter bravely tried it a few years ago she made it the birthday dinner request every year since.
Storage Tips
Leftovers keep well in a sealed container for up to three days in the fridge. For best results reheat rice and chicken separately so the chicken stays crisp on the edges. Rice can be frozen for one month in a freezer safe bag. Place a damp paper towel on rice when reheating so it stays soft and steamy.
Ingredient Substitutions
You can use chicken thighs for extra juiciness or swap cubed tofu for a meatless version. Broccoli florets or red bell peppers work great in place of carrots. If you do not have Bang Bang sauce mix mayonnaise with sriracha and a dash of sugar for a homemade version.
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Serving Suggestions
Serve with sliced cucumber or a side of simple miso soup to round out the meal. For a party platter arrange rice and chicken on a big tray with extra sauce in the middle so guests can drizzle as they like. This pairs perfectly with a cold crisp cucumber salad on hot days.
A Bit of Context
Bang Bang sauce has roots in American Asian fusion cuisine drawing from creamy spicy sauces like sriracha mayo. Fried rice itself is a classic way to use leftovers in Chinese kitchens and everywhere that rice is daily fare. Putting the two together makes a fun crowd pleaser that brings something restaurant worthy right to your table.
Frequently Asked Questions
- → What is Bang Bang sauce made from?
Bang Bang sauce typically blends mayonnaise, chili sauce, and a touch of honey or sugar, creating a sweet, spicy, and creamy finish that pairs well with crispy chicken.
- → Can I cook the chicken without an air fryer?
Yes, you can use a large skillet. Cook the chicken cubes over medium-high heat for 6–8 minutes, turning occasionally, until golden and fully cooked.
- → Why use day-old rice for fried rice?
Day-old, cooled rice is drier and less sticky, helping the grains stay separate when stir-fried. Freshly cooked rice can make the dish mushy.
- → What are the best vegetables to include?
Carrots, white and green onions, and peas give color and texture, but you can add bell peppers or snap peas for variety or personal preference.
- → How can I make this dish spicier?
Add extra chili sauce to the Bang Bang sauce or toss in chopped fresh chilies while stir-frying the rice and vegetables.