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Get ready for a crave-worthy meal with Bang Bang Chicken Fried Rice that's bold, filling, and packed with layers of deliciousness. Crispy, saucy chicken brings the wow factor, while the fried rice pulls everything together for a top-notch dish you can whip up at home.
Honestly, I only threw this together once when the fridge was empty and no takeout was happening. Now this is our Friday thing. My kids actually argue over who gets the last scoop of that bangin’ sauce!
Tasty Ingredients
- Frozen peas deliver extra color and bursts of sweetness, right from the freezer—don’t bother thawing.
- Soy sauce adds all that savory punch and ties things together—choose low sodium if you like to keep the salt in check.
- Unsalted butter makes every bite richer and helps those crunchy edges show up in your rice.
- Day-old white rice is a must—it stays firm and chewy, not mushy. Don’t use fresh or you’ll get clumps.
- Carrots, green onions, onions give your rice a veggie lift and amazing aroma. Pick the best-looking carrots you can find.
- Large eggs make the rice extra velvety and filling—grab fresh ones for better flavor.
- Toasted sesame oil delivers that nutty, deep flavor you can’t fake—skip that swap for the real thing here.
- Bang Bang sauce is where all the bold and creamy heat comes in—the mayo cools down the spicy kick.
- Paprika, garlic powder, salt, pepper bring your chicken big flavor with an easy shake—blends right in for every bite.
- Vegetable oil gets your chicken golden and crispy, without burning anything.
- Chicken breasts (boneless, skinless) bring mild flavor and soak up all that sauce like a sponge—pick even, chunky pieces for the best texture.
Easy How-To Steps
- Toss Chicken with Seasoning
- Take your chicken chunks, put them in a big bowl and add oil, paprika, garlic powder, salt, and pepper. Give everything a good mix so each bite is coated. This is your flavor starter and soaks up the sauce perfectly.
- Crisp in Air Fryer
- Get your air fryer up to 400°F. Spread the chicken in a single layer so there’s space for them to crisp up—don’t crowd or it’ll just steam. Let them go for about 11 or 12 minutes. Flip them over halfway. By the end, the chicken should be juicy inside and golden outside. You’ll get that crispy feeling without a deep fryer.
- Scramble the Eggs
- Pour a tablespoon of sesame oil in a large hot pan or wok. Add your eggs with a sprinkle of salt. Use your spatula to gently move them around till they’re soft, fluffy curds—don’t let them get rubbery. Take them out while they’re still a little glossy, usually about a minute or two.
- Veggie Sauté Time
- Lower the heat and pour in the last bit of sesame oil. Toss in your carrots, onions, and green onions and give them a stir here and there for around five minutes till they start to soften but still have crunch. Add minced garlic and stir for a minute—don't let your garlic get bitter by cooking too long.
- Get Rice Crispy
- Tip in your cold rice and use your spatula to break up clumps. Press the rice into the hot pan so it gets surface contact. Let it sit (don’t touch!) for half a minute, then stir and repeat. Keep this up a couple minutes till the rice is nice and hot with some crispy parts.
- Mix It All Up
- Now add the eggs, a bit of softened butter, some lemon juice, soy sauce, and the peas. The butter coats everything and the peas will heat up super quick. Stir it all up for a couple minutes till hot and mix thoroughly.
- Add the Bang Bang Finish
- Coat your cooked chicken with half a cup of Bang Bang sauce. Throw the seasoned chicken on top of your fried rice and pour some extra sauce on if you want. Sprinkle green onions to really brighten up the look and add freshness.
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The sauce really steals the show here. I actually tried it at a spot down the street years ago and then just kept making it. Now the family always asks for it at celebrations, saying it beats out any takeout we’ve ever tried.
Fluffy Rice Every Time
Here’s the game changer—day-old and chilled rice. Fresh rice is too sticky and will clump up. Cooking your rice the day before and tossing it in the fridge lets it dry out so you get those chewy, loose grains just like the takeout spots. If you’re in a pinch, lay out just-cooked rice on a baking tray and freeze for fifteen minutes so it dries fast and won’t get mushy in the pan.
Turn Up (Or Down) The Heat
The best thing about Bang Bang sauce is how you make it your way. Want it milder? Cut back the sriracha or chili sauce and stir in more mayo. Need more fire? A little extra sriracha or gochujang does the trick. You can even split the batch so some is mild and the rest is spicy if your crowd has mixed heat tolerance.
Prep Ahead Like a Pro
Want things even easier? Make all your parts ahead of time. You can cook the rice up to three days before—just stash it in the fridge. The chicken can be marinated or even cooked the day before and popped back in the air fryer to crisp up for a couple minutes before saucing. Chop your veggies ahead, keep them in a container, and you’re ready to toss everything together on the day.
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A Few Handy Tricks
Always get your skillet as hot as you can to start. That big sizzle when the rice hits is what makes fried rice taste like the real deal.
Break up rice clumps with your fingers before it hits the pan. It cooks up more evenly and keeps away those sticky bits nobody wants.
If you want to level up flavor, melt your butter until it browns before you pour it in—the nutty taste goes perfectly with the sesame oil.
Common Queries
- → What goes into Bang Bang sauce?
This creamy sauce has a mix of mayo, sweet chili sauce, a touch of hot sauce, and a squeeze of honey or lime to balance it out.
- → How can I prepare the chicken if I don’t use an air fryer?
No air fryer? No worries. Cook the chicken in a hot skillet for 6-8 minutes, flipping occasionally until it’s crisp outside and cooked through.
- → Which kind of rice works best here?
Old cooked, chilled white rice (long-grain especially) works amazing and keeps the dish from getting sticky.
- → Can I switch up the vegetables?
Absolutely. Try tossing in snap peas, bell peppers, corn, or even mushrooms for more texture and taste.
- → How can I tone down the spice level?
If you want something milder, lower how much hot sauce you mix in, or swap it for more sweet chili or even ketchup.
- → Is pre-cooked chicken okay to use here?
Yep! Use already-cooked chicken, toss it in the Bang Bang sauce, and mix it with the rice for that same punchy flavor.