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This intensely flavorful Bang Bang Chicken Fried Rice transforms ordinary fried rice into an extraordinary meal with its creamy, sweet-spicy sauce coating perfectly cooked chicken. The combination creates a restaurant-quality dish that will quickly become a family favorite for weeknight dinners or weekend meal prep.
I discovered this recipe during a busy week when I needed to transform leftover rice into something exciting. My family now requests this dish at least twice a month, and I love how the Bang Bang sauce elevates an everyday fried rice into something truly special.
Ingredients
- Boneless skinless chicken breasts: Cut into cubes for quick cooking and even coverage with the Bang Bang sauce
- Paprika and garlic powder: Create a delicious flavor base for the chicken
- Sesame oil: Adds authentic Asian flavor that regular vegetable oil cannot match
- Day old cooked rice: Works best because the grains stay separate and won't clump together
- Bang Bang sauce: Provides the perfect balance of creamy sweetness and heat
- Frozen peas: Add a pop of color and sweetness that balances the spice
Step-by-Step Instructions
- Prepare and Cook the Chicken:
- Season chicken cubes with vegetable oil and spices until evenly coated. Air fry at 200°C for 11 to 12 minutes until golden brown and fully cooked to 74°C internal temperature. The air fryer gives the chicken a wonderful crispy exterior while keeping it juicy inside. Immediately transfer to a bowl and cover with foil to maintain moisture while you prepare the rice.
- Cook the Eggs:
- Heat half the sesame oil in a large skillet over high heat until shimmering. Pour in beaten eggs and sprinkle with salt. Use a spatula to gently move the eggs around the pan without breaking them up too much. You want large soft curds rather than small scrambled pieces. Remove eggs when just set but still slightly glossy on top. This usually takes about 45 seconds.
- Sauté the Vegetables:
- Reduce heat to medium high and add remaining sesame oil to the same skillet. Add diced carrots white onion and green onions stirring occasionally for about 5 minutes. The carrots should become slightly tender but maintain some crunch. Add the minced garlic last and cook for only 1 minute to prevent burning which would create bitterness.
- Incorporate the Rice:
- Add your cooled rice to the vegetable mixture breaking up any clumps with your spatula. Stir thoroughly to incorporate the vegetables evenly throughout the rice. Continue cooking for 2 to 3 minutes until the rice is completely heated through. The rice grains should remain separate and not sticky.
- Combine All Components:
- Gently fold in the reserved scrambled eggs melted butter lemon juice soy sauce and frozen peas. The butter adds richness while the lemon juice brightens all the flavors. The frozen peas will defrost quickly from the residual heat. Cook everything together for 2 to 3 minutes until steaming hot and well combined.
- Finish with Bang Bang Sauce:
- Toss the cooked chicken with half the Bang Bang sauce in a separate bowl ensuring even coverage. Serve the fried rice in bowls topped with the sauced chicken. Drizzle with additional Bang Bang sauce according to taste preference and garnish with fresh green onions for color and crunch.
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You Must Know
This dish brings me back to my first attempt at recreating restaurant Asian fusion cuisine at home. The Bang Bang sauce was a revelation I now keep a jar in my refrigerator at all times. The sweet heat paired with the rich buttery rice creates a perfect balance that even my spice sensitive family members enjoy.
Making Perfect Rice
The success of any fried rice dish begins with properly cooked rice. For best results cook your rice the day before and refrigerate it overnight. This allows the grains to dry out slightly and firm up preventing mushiness when stir fried. If you must use freshly cooked rice spread it on a baking sheet in a thin layer and place it in the refrigerator for at least 30 minutes to cool quickly. Long grain varieties like jasmine or basmati work best as they remain separate and fluffy.
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Bang Bang Sauce Variations
The signature sauce in this recipe offers plenty of room for customization. Traditional Bang Bang sauce combines mayonnaise sweet chili sauce and sriracha for a creamy sweet heat. For a lighter version substitute Greek yogurt for half the mayonnaise. Increase the sriracha for more heat or add a tablespoon of honey for additional sweetness. For those avoiding dairy entirely a vegan mayonnaise works perfectly as the base. The sauce keeps well in the refrigerator for up to a week making it perfect for meal planning.
Protein Alternatives
While chicken breast works beautifully in this recipe other proteins can easily be substituted. Shrimp cooks even faster than chicken requiring just 2 to 3 minutes in a hot skillet. For a vegetarian version firm tofu pressed and cubed provides excellent texture and absorbs the Bang Bang sauce wonderfully. Beef strips from sirloin or flank steak offer a richer flavor profile. Whatever protein you choose ensure it is cut into similar sized pieces for even cooking and optimal sauce coverage.
Frequently Asked Questions
- → How can I prevent the rice from clumping?
Use cooked, cooled rice for this dish to prevent clumping. Day-old rice works best as it's drier and separates easily.
- → What is Bang Bang sauce?
Bang Bang sauce is a creamy, tangy, and slightly spicy sauce typically made of mayonnaise, sweet chili sauce, and hot sauce.
- → Can I use leftover chicken for this dish?
Yes, you can use pre-cooked chicken. Simply dice it and toss it with warmed Bang Bang sauce before adding to the dish.
- → What vegetables can I substitute?
You can substitute carrots and peas with bell peppers, zucchini, or broccoli to suit your preferences.
- → How do I know the chicken is fully cooked?
Cook the chicken until it reaches an internal temperature of 74°C (165°F) for safe consumption.
- → Can this dish be made vegetarian?
Yes! Replace chicken with tofu or extra veggies and use a vegetarian version of Bang Bang sauce.