Bang Bang Chicken Fried Rice (Print Version)

# Ingredients:

→ Chicken

01 - 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
02 - 1 tablespoon vegetable oil
03 - 1 teaspoon paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon kosher salt
06 - 0.5 teaspoon ground black pepper
07 - 1 cup bang bang sauce, divided

→ Fried Rice

08 - 2 tablespoons sesame oil, divided
09 - 4 large eggs, beaten
10 - 0.5 teaspoon kosher salt
11 - 2 large carrots, diced
12 - 1 large white onion, diced
13 - ¼ cup green onions, diced, plus more for garnish
14 - 1 teaspoon garlic, minced
15 - 4 cups cooked long-grain white rice, cooled
16 - ¼ cup unsalted butter, melted
17 - 1 teaspoon freshly squeezed lemon juice
18 - 2 tablespoons soy sauce
19 - ⅓ cup frozen peas

# Instructions:

01 - Combine chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and black pepper in a mixing bowl. Preheat air fryer to 204°C (400°F). Arrange chicken in a single layer and cook for 11–12 minutes, turning halfway through, until golden and cooked through to 74°C (165°F). Transfer to a bowl and cover with foil to keep warm.
02 - Heat 1 tablespoon of sesame oil in a large skillet or wok over high heat. Pour in the beaten eggs, season with kosher salt, and scramble gently until just set into soft curds. Remove eggs to a plate and set aside.
03 - Reduce heat to medium-high. Add remaining sesame oil to the skillet. Add diced carrots, white onion, and green onions, sautéing for 5 minutes until carrots are tender. Stir in minced garlic and cook for 1 additional minute.
04 - Add cooled, cooked long-grain white rice to the skillet. Break up clumps with a spatula, stirring well to incorporate with vegetables. Cook, stirring occasionally, for 2–3 minutes until heated through.
05 - Return scrambled eggs to the pan. Add melted unsalted butter, lemon juice, soy sauce, and frozen peas. Stir thoroughly and cook for 2–3 minutes until ingredients are thoroughly combined and hot.
06 - Coat the cooked chicken with 120 ml Bang Bang sauce. Plate fried rice, top with sauced chicken, drizzle with remaining Bang Bang sauce as desired, and garnish with additional green onions.

# Notes:

01 - Day-old, cooled rice yields the best fried rice texture as freshly cooked rice will become mushy.
02 - For stove-top chicken, sauté chicken cubes in oil over medium-high heat in a skillet for 6–8 minutes, turning occasionally until golden and cooked through.
03 - The Bang Bang sauce is a sweet and spicy mayonnaise-based sauce essential to the flavor profile.

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