Bang Bang Chicken Rice (Printable Version)
# What You'll Need:
→ Chicken
01 -
1 cup Bang Bang sauce, split up
02 -
1 teaspoon ground black pepper
03 -
1 teaspoon kosher salt
04 -
1 teaspoon garlic powder
05 -
1 tablespoon vegetable oil
06 -
1 ½ pounds pieces of boneless, skinless chicken breast chopped into 1-inch pieces
07 -
1 teaspoon paprika
→ Fried Rice
08 -
⅓ cup frozen peas
09 -
2 tablespoons soy sauce
10 -
1 teaspoon lemon juice, freshly squeezed
11 -
¼ cup unsalted butter, melted
12 -
4 cups cold, cooked long-grain white rice
13 -
1 teaspoon minced garlic
14 -
¼ cup chopped green onions, extra for topping
15 -
1 large white onion, diced
16 -
2 large carrots, finely diced
17 -
0.5 teaspoon kosher salt
18 -
4 large eggs, beaten up
19 -
2 tablespoons sesame oil, split up
# Steps to Follow:
01 -
Pour about 120 ml Bang Bang sauce over your cooked chicken and toss gently. Scoop the fried rice onto plates, pile the sauced chicken on top, splash with any leftover Bang Bang sauce as much as you like, and scatter with some extra green onions.
02 -
Pop the scrambled eggs back in with the rice. Mix in the melted butter, squirt in the lemon juice, add the soy sauce, and toss in the peas. Stir everything together and let it warm up for a couple minutes until it's all nice and hot.
03 -
Dump your cold rice in the pan, breaking it up with a spatula so it mixes with the veggies. Keep stirring so it cooks through and gets steamy, around 2 or 3 minutes.
04 -
Turn down to medium-high. Pour in the last bit of sesame oil. Toss in the carrots, white onion and green onions, stirring for about 5 minutes till carrots are turning soft. Sprinkle in the garlic and cook for one more minute.
05 -
Heat up half the sesame oil in your big skillet or wok on high. Pour in the beaten eggs, add a pinch of salt, and gently scramble until they’re just a little creamy. Move the eggs to a plate for later.
06 -
Toss your chicken pieces with oil, paprika, garlic powder, salt, and pepper in a big bowl. Heat up the air fryer to 204°C (400°F). Lay out chicken in a single layer. Cook for about 11–12 minutes, flip halfway, until it's golden and hits 74°C (165°F). Move it to a bowl and cover loosely with foil to keep it warm.
# Additional Tips:
01 -
Using rice that’s been cooked and chilled works best—it keeps your fried rice fluffy so it doesn’t get soggy.
02 -
Want to cook chicken on the stove instead? Toss it in oil in a hot skillet and cook for 6–8 minutes, turning so it browns up and is cooked through.
03 -
Bang Bang sauce is a spicy, sweet, mayo-based sauce that gives this dish its signature kick.