Bang Bang Chicken Fried Rice (Print Version)
# Ingredients:
→ Chicken
01 -
680 grams boneless, skinless chicken breasts, cut into 2.5 cm pieces
02 -
15 millilitres vegetable oil
03 -
1 teaspoon paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon kosher salt
06 -
0.5 teaspoon ground black pepper
07 -
120 millilitres Bang Bang sauce (divided: 60 millilitres for coating chicken, 60 millilitres for final drizzle)
→ Bang Bang Sauce
08 -
120 grams mayonnaise
09 -
60 millilitres Thai sweet chili sauce
10 -
15 millilitres sriracha (adjust to taste)
11 -
15 millilitres honey or maple syrup
12 -
2.5 millilitres lime juice (optional)
→ Fried Rice
13 -
30 millilitres sesame oil, divided
14 -
4 large eggs, beaten
15 -
0.5 teaspoon kosher salt
16 -
2 large carrots, peeled and finely diced
17 -
1 white onion, diced
18 -
60 millilitres green onions, chopped (plus extra for garnish)
19 -
1 teaspoon minced garlic
20 -
700 grams cooked, cold long-grain white rice (preferably day-old)
21 -
60 grams unsalted butter, melted
22 -
5 millilitres lemon juice
23 -
30 millilitres soy sauce
24 -
55 grams frozen peas
# Instructions:
01 -
In a mixing bowl, thoroughly combine mayonnaise, Thai sweet chili sauce, sriracha, honey or maple syrup, and optional lime juice. Whisk until smooth and homogeneous. Reserve 60 millilitres for coating cooked chicken and set aside the remainder for drizzling during assembly.
02 -
In a large bowl, toss chicken pieces with vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Heat a non-stick skillet over medium-high. Add chicken in an even layer and cook for 6–8 minutes, turning occasionally until golden brown and fully cooked (internal temperature 74°C). Transfer to a clean bowl and coat immediately with 60 millilitres prepared Bang Bang sauce. Cover and keep warm.
03 -
Preheat air fryer to 200°C. Place seasoned chicken in a single layer in the basket. Cook for 11–12 minutes, shaking the basket halfway through, until chicken is crispy and reads 74°C internally. Toss with 60 millilitres Bang Bang sauce and keep warm.
04 -
Heat 15 millilitres sesame oil in a large skillet or wok over high heat. Add beaten eggs and 0.5 teaspoon kosher salt. Gently stir to form soft curds. Remove eggs from the pan and set aside.
05 -
Add remaining 15 millilitres sesame oil to the same pan. Sauté carrots and white onion for 4–5 minutes until just tender. Stir in minced garlic and chopped green onions; cook for 1 minute.
06 -
Add cold, cooked rice to the pan. Use a spatula to break up clumps and stir-fry for 2–3 minutes, ensuring grains are fully heated and separated.
07 -
Return scrambled eggs to the pan. Stir in melted unsalted butter, lemon juice, soy sauce, and frozen peas. Continue stir-frying for 3–4 minutes for even heating and flavour distribution.
08 -
Gently fold sauced chicken into the fried rice mixture. Transfer to serving platter or individual bowls. Drizzle reserved Bang Bang sauce over the top and garnish with extra chopped green onions. Serve immediately.
# Notes:
01 -
Use day-old rice for optimal texture and to prevent sogginess during stir-frying.