Bang Bang Chicken Fried Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

→ Chicken
680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
15 ml vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
0.5 teaspoon ground black pepper
240 ml Bang Bang sauce, divided
→ Fried Rice
30 ml sesame oil, divided
4 large eggs, beaten
0.5 teaspoon kosher salt
2 large carrots, diced
1 large white onion, diced
60 ml green onions, diced, plus more for garnish
1 teaspoon garlic, minced
800 g cooked long-grain white rice, cooled
60 ml unsalted butter, melted
1 teaspoon freshly squeezed lemon juice
30 ml soy sauce
55 g frozen peas

Instructions

Combine chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and ground black pepper in a mixing bowl. Preheat the air fryer to 204°C. Arrange chicken in a single layer and cook for 11–12 minutes, turning halfway, until golden and internal temperature reaches 74°C. Transfer chicken to a bowl and cover with foil to keep warm.
Heat 15 ml sesame oil in a large skillet or wok over high heat. Pour in beaten eggs, season with kosher salt, and scramble gently until just set into soft curds. Remove eggs to a plate and set aside.
Reduce heat to medium-high. Add remaining sesame oil to the skillet. Add diced carrots, white onion, and green onions. Sauté for 5 minutes until carrots are tender. Stir in minced garlic and cook for 1 minute.
Add cooled, cooked rice to the skillet. Break up clumps with a spatula, mixing well with vegetables. Cook, stirring occasionally, for 2–3 minutes until evenly heated.
Return scrambled eggs to the pan. Add melted butter, lemon juice, soy sauce, and frozen peas. Stir thoroughly and cook for 2–3 minutes until all ingredients are hot and fully combined
Toss cooked chicken with 120 ml Bang Bang sauce until well coated. Plate fried rice, top with sauced chicken, drizzle with remaining Bang Bang sauce as desired, and garnish with additional diced green onions.