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Crunchy, tender chunks of chicken get smothered in a smooth, sweet bang bang sauce and tossed onto a cozy bed of fried rice loaded up with eggs and snappy carrots. It’s my go-to when takeout calls my name but I’m after something homemade and super yummy instead.
This meal came together after a streak of delivery dinners. It quickly left every restaurant’s fried rice in the dust. My kiddo even started calling it our family’s magic rice bowl.
Delicious Ingredients
- Chunks of chicken breast: go for fresh or defrosted pieces, and trim the fat so bites stay smooth
- Creamy bang bang sauce: this saucy chili pick brings all the fun—use store-bought or whip some up homemade
- Paprika: brings a gentle smoky edge, helps the crust show up on chicken
- Powdered garlic: gives bold taste but won’t scorch
- Neutral oil: lets chicken brown up super nicely, even in an air fryer
- Toasted sesame oil: makes your rice all nutty-smelling and rich—pick the dark stuff for a big punch
- Eggs (large): tie everything together with their fluffy yolks for the best texture
- Carrots: grab ones that snap for that natural sweetness in every scoop
- White onion: the must-have for that classic fried rice base
- Green onions: sprinkle on top or into the rice for a fresh finish
- Cold cooked long grain rice: always best chilled from the night before—never mushy
- Unsalted butter: just a dab gives a soft, rich taste
- Fresh lemon juice: adds a little zing at the end—fresh makes it pop
- Soy sauce: holds it all together with those classic salty flavors—low salt is good if you like things less salty
- Frozen peas: bring sweetness, color, and warm up fast in your skillet
- Kosher salt and black pepper: this simple duo keeps flavors lined up perfectly
Easy Steps
- Sauce and Serve:
- Toss hot, crispy chicken pieces with half a cup of bang bang sauce, heap your fried rice into bowls, add some chicken on top, spoon on more sauce if you like spicy, and throw some green onions over the whole thing
- Combine and Finish Up:
- Add in your eggs, butter, lemon juice, peas, and soy sauce to the pan, stir till everything’s heated through and looking glossy for about two or three minutes
- Fry that Rice:
- Break up your cold leftover rice and dump it into the pan—scramble it with your veggies, let it cook so it gets nice and toasty, two to three minutes
- Cook the Veggies:
- On medium-high, add the last of the sesame oil, toss in diced carrots, both white and green onion—cook five minutes till the carrots are soft and everything’s shiny—stir in chopped garlic at the end for just a minute so it wakes up
- Scramble the Eggs:
- Pour a splash of sesame oil into your biggest skillet, crank the heat, beat the eggs with a little salt, scramble gently until just set then scoop ’em out before they dry
- Air Fry the Chicken:
- Preheat your air fryer to 400 F, spread out the chicken cubes in one layer, cook for 11-12 minutes flipping halfway—if using a pan, fry on medium-high for about 6-8 minutes, giving them a toss until golden
- Prep the Chicken:
- Mix chicken with oil, paprika, garlic powder, pepper, and salt—stir until every cube is coated and flavorful
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Things to Remember
- Meal preppers, this meal’s great in the fridge for up to three days
- Easy to make more by doubling what you toss in the pan and cooking in separate rounds
- Just swap tamari for soy sauce if you want gluten-free
The best part for me is blending up the bang bang sauce—creamy, zingy, and adds a bright kick. Even my youngest made it her birthday dinner pick every year after taking her first bite.
Save and Reheat
Leftovers stay tasty in a sealed bowl for three days chilled. Heat the rice and chicken by themselves so the chicken keeps its crunchy edges. You can freeze the rice for a month; use a bag that’s freezer safe. Add a damp piece of paper towel on top of rice before microwaving so it comes out fluffy.
Swap Outs
Use juicy chicken thighs if you like, or grab tofu cubes for a meat-free swap. Red peppers or broccoli can stand in for carrots. No bang bang sauce? Just mix mayo, sriracha, and a pinch of sugar for a speedy substitute.
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Tasty Pairings
Try it with cool cucumber slices or a warm bowl of miso soup for something extra. Serving guests? Lay out the rice and chicken on one big platter with a bowl of sauce in the center for dipping and drizzling. A chilled cucumber salad is a great side, especially when it’s hot out.
Backstory
Bang bang sauce got its start with Asian-American eats—think spicy mayo with some creaminess. Fried rice is an old standby made for using up leftovers wherever folks cook rice every day. Mix ’em up, and you’ve got a party dish that brings the fun and flavor of eating out to your kitchen table.
Common Recipe Questions
- → What's in Bang Bang sauce?
This sauce blends mayo, a bit of honey or sugar, and chili sauce. It's creamy, sweet, and has a kick that'll wake up those crispy chicken bites.
- → Is it possible to cook the chicken another way besides an air fryer?
You sure can! Just pop the chicken into a big skillet over medium-high heat. Stir now and then until it turns golden and cooked through, maybe 6 to 8 minutes.
- → Why bother using day-old rice for fried rice?
Chilled rice from the day before is kind of dry, so it keeps its shape and doesn't get mushy when stir-frying. Fresh rice tends to clump and go soggy.
- → Which veggies work best?
Peas, carrots, both white and green onions add great crunch and color, but feel free to throw in bell peppers or snap peas, too, if that's what you've got on hand.
- → How do I turn up the heat in this dish?
Stir more chili sauce into your Bang Bang blend or toss some chopped chilies right in with the stir-fried veggies and rice.