Bang Bang Fried Rice Recipe (Crispy Chicken in 30 Minutes)
Bang Bang Fried Rice delivers crispy chicken coated in addictive sweet-spicy sauce over fluffy fried rice loaded with eggs and veggies. This easy recipe outperforms takeout with air fryer or skillet options, vegan twists, and full nutrition details.
- Prep Time: PT10M
- Cook Time: PT20M
- Total Time: PT30M
- Yield: 4
- Category: Main Course
- Method: Air Fryer, Stovetop
- Cuisine: Asian Fusion
Ingredients
Bang Bang Chicken: – 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes – 1 tbsp vegetable oil – 1 tsp paprika – 1 tsp garlic powder – 1 tsp kosher salt – 1/2 tsp black pepper Homemade Bang Bang Sauce (Makes 1 cup): – 1/2 cup mayonnaise – 1/4 cup sweet Thai chili sauce – 2 tbsp sriracha (adjust for heat) – 1 tbsp rice vinegar – 1 tsp honey (optional for extra sweet) Fried Rice Base: – 4 cups cooked and cooled jasmine rice (day-old best) – 2 tbsp sesame oil, divided – 3 large eggs, beaten – 1/2 tsp kosher salt – 2 carrots, diced – 1 onion, diced – 1/4 cup green onions, diced (plus extra for garnish) – 1 tsp minced garlic – 2 tbsp soy sauce (low-sodium option) – 1/3 cup frozen peas – 2 tbsp unsalted butter, melted – 1 tsp lemon juice
Instructions
1. 1. Make Bang Bang Sauce: Whisk mayo, sweet chili sauce, sriracha, rice vinegar, and honey in a bowl until smooth. Divide: 1/2 cup for tossing chicken, rest for drizzling. Set aside. 2. Cook Chicken (Air Fryer Method): Toss chicken cubes with oil, paprika, garlic powder, salt, and pepper. Preheat air fryer to 400°F. Air fry in single layer 11-12 minutes, flipping halfway, until 165°F internal and golden. (Skillet alt: Medium-high heat, 6-8 mins per side.) Toss hot chicken in 1/2 cup sauce. 3. Scramble Eggs: Heat 1 tbsp sesame oil in large skillet over high heat. Add beaten eggs and salt; scramble to soft curds (1-2 mins). Remove to plate. 4. Sauté Veggies: Reduce to medium-high. Add remaining sesame oil, carrots, onion, green onions. Cook 5 mins until tender. Stir in garlic 1 min. 5. Fry Rice: Add cooled rice; break clumps and stir 2-3 mins to crisp edges. Mix in eggs, butter, lemon juice, soy sauce, peas. Cook 2 mins until hot. 6. Assemble and Serve: Top rice with saucy chicken. Drizzle extra sauce, garnish green onions. Serve immediately.
Notes
Pro Tips: – Day-old rice prevents sogginess; chill fresh rice 30-60 mins if needed. – Low-Carb: Swap for cauliflower rice. – Vegan: Tofu + plant-based mayo. – Storage: Fridge 4 days, freeze 3 months. Reheat in skillet with soy splash. – Spice: Adjust sriracha for mild/hot. Nutrition (per serving): 650 cal, 35g protein, 55g carbs, 32g fat. Schema-ready for SEO boost.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 220mg