Bang Bang Chicken Fried Rice (Print Version)
Bang Bang Fried Rice with savory chicken and colorful vegetables, tossed in a bold and tangy sauce.
# Ingredients:
→ Chicken Preparation
01 -
680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
02 -
15 ml vegetable oil
03 -
5 g paprika
04 -
3 g garlic powder
05 -
6 g kosher salt
06 -
1.5 g ground black pepper
07 -
240 ml Bang Bang sauce, divided
→ Fried Rice Components
08 -
30 ml sesame oil, divided
09 -
4 large eggs, beaten
10 -
2.5 g kosher salt
11 -
2 large carrots, diced
12 -
1 large white onion, diced
13 -
60 ml green onions, diced, plus extra for garnish
14 -
5 g garlic, minced
15 -
700 g long-grain white rice, cooked and cooled
16 -
60 ml unsalted butter, melted
17 -
5 ml lemon juice
18 -
30 ml soy sauce
19 -
53 g frozen peas
# Instructions:
01 -
Combine chicken cubes with vegetable oil, paprika, garlic powder, salt, and black pepper. Preheat the air fryer to 200°C. Arrange chicken in a single layer and air fry for 11–12 minutes, turning halfway, until golden and cooked through to 74°C. Transfer to a bowl and cover with foil to keep warm.
02 -
Heat 15 ml sesame oil in a large skillet over high heat. Add the beaten eggs, sprinkle with salt, and gently scramble until just set into large soft curds. Remove to a plate and set aside.
03 -
Lower heat to medium-high. Add remaining sesame oil to the skillet, then sauté carrots, white onion, and green onions for about 5 minutes until carrots become tender. Add minced garlic and continue cooking 1 minute.
04 -
Add the cooled rice to the skillet, breaking up any clumps with a spatula. Stir rice into the vegetables and cook for 2–3 minutes, stirring occasionally, until thoroughly heated.
05 -
Mix in scrambled eggs, melted butter, lemon juice, soy sauce, and frozen peas. Stir thoroughly and cook for a further 2–3 minutes until mixture is hot and well combined.
06 -
Toss cooked chicken with 120 ml Bang Bang sauce. Serve fried rice topped with the sauced chicken. Drizzle with remaining Bang Bang sauce as desired and garnish with additional green onions.
# Notes:
01 -
Use day-old rice for optimal fried rice texture and prevent clumping.