Description

This bang bang chicken fried rice is a bold, spicy-sweet skillet meal made with crispy chicken, creamy chili sauce, and savory veggies—all tossed with golden fried rice.

Ingredients

For the chicken:

1½ lbs boneless chicken breasts or thighs, cubed

1 Tbsp vegetable oil

1 tsp paprika

1 tsp garlic powder

1 tsp kosher salt

½ tsp black pepper

For the Bang Bang sauce:

½ cup mayonnaise

½ cup sweet Thai chili sauce

2–3 Tbsp sriracha (to taste)

1 Tbsp lemon juice

For the rice:

4 cups cooked, cooled long-grain rice (jasmine recommended)

2 Tbsp sesame oil, divided

4 large eggs, beaten

1 cup diced carrots and onion

⅓ cup frozen peas

¼ cup chopped green onions (plus more for garnish)

¼ cup unsalted butter, melted

2 Tbsp soy sauce

1 tsp lemon juice

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Instructions

Cook the chicken: Toss chicken with oil, paprika, garlic powder, salt, and pepper. Air fry at 400°F for 11–12 minutes or pan-fry 6–8 minutes until golden and cooked through. Toss with half the Bang Bang sauce.

Make scrambled eggs: Heat 1 Tbsp sesame oil in a skillet. Scramble eggs, remove and set aside.

Sauté vegetables: Add remaining sesame oil and sauté carrots, onion, and green onions for 5 minutes. Add garlic and cook 1 minute more.

Fry the rice: Stir in rice, breaking clumps. Drizzle in butter, soy sauce, lemon juice, and add peas. Cook until heated through.

Combine and serve: Fold in scrambled eggs, top with chicken, drizzle remaining sauce, and garnish with green onions.

Notes

Day-old rice is ideal for texture.

Adjust sriracha for more or less heat.

Add more veggies like bell peppers or broccoli for nutrition.

Substitute mayo with Greek yogurt for a lighter sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired