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A vibrant bowl of bang bang fried rice, garnished with fresh cilantro and a drizzle of spicy mayo.

Bang Bang Chicken Fried Rice

Discover Bang Bang Chicken Fried Rice! Crispy, spicy-sweet chicken meets flavorful fried rice for a quick, satisfying, and customizable takeout-style meal perfect for weeknights at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Asian, Chinese
Calories: 997
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1 ½ pounds boneless skinless chicken breasts cut into 1-inch cubes
Seasoning
  • 1 tablespoon vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Sauce
  • 1 cup Bang Bang Sauce divided
Fried Rice Base
  • 2 tablespoons sesame oil divided
  • 4 large eggs beaten
  • ½ teaspoon kosher salt
Vegetables
  • 2 large carrots diced
  • 1 large white onion diced
  • ¼ cup green onions diced (plus more for garnish)
  • 1 teaspoon garlic minced
  • ⅓ cup frozen peas
Rice
  • 4 cups long-grain white rice cooked and cooled
Flavor Boosters
  • ¼ cup unsalted butter melted
  • 1 teaspoon lemon juice
  • 2 tablespoons soy sauce

Equipment

  • large mixing bowl
  • Air fryer (or a large skillet for stovetop chicken)
  • Large skillet or wok
  • Spatula
  • Measuring cups and spoons
  • meat thermometer

Method
 

Chicken
  1. In a large mixing bowl, toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Ensure all pieces are evenly coated.
  2. Preheat your air fryer to 400°F (200°C). If using a skillet, heat 1 tablespoon of oil over medium-high heat.
  3. Place the seasoned chicken in a single layer in the air fryer basket. Cook for 11–12 minutes, flipping halfway through.
  4. Continue cooking until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  5. Once cooked, transfer the chicken to a plate and tent it loosely with foil to keep it warm while you prepare the rice.
Fried Rice
  1. Heat 1 tablespoon of sesame oil in a large skillet or wok over high heat.
  2. Pour in the beaten eggs and scramble them gently until they are just set.
  3. Transfer the cooked eggs to a clean plate and set them aside.
  4. Reduce the heat to medium-high. Add the remaining 1 tablespoon of sesame oil to the skillet.
  5. Stir in the diced carrots, diced white onion, and diced green onions. Cook these vegetables for about 5 minutes until they are tender-crisp.
  6. Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
  7. Add the cooked and cooled rice to the skillet. Use your spatula to break up any clumps and stir it into the vegetables.
  8. Cook the rice for 2–3 minutes, stirring occasionally to toast it slightly.
  9. Return the scrambled eggs to the skillet. Stir in the melted butter, lemon juice, soy sauce, and frozen peas.
  10. Continue stirring until all the ingredients are well combined, hot, and evenly coated.
  11. Just before serving, toss the cooked chicken with ½ cup of Bang Bang Sauce.
  12. Top the prepared fried rice with the Bang Bang chicken.
  13. Drizzle with extra Bang Bang Sauce and garnish with additional diced green onions for a vibrant finish.

Nutrition

Calories: 997kcalCarbohydrates: 66gProtein: 57gFat: 54gSaturated Fat: 18gCholesterol: 250mgSodium: 1150mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For best results, use day-old rice to prevent mushiness. Cook chicken to 165°F (74°C), avoiding overcrowding. Adjust Bang Bang Sauce spice as desired. Leftovers store well for 4 days; reheat in skillet or microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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