Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup (250 g) bang bang sauce, divided
- 2 tablespoons sesame oil, divided
Eggs and Vegetables
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup green onions, diced, plus more for garnish
- 1 teaspoon garlic, minced
Rice and Finishing Ingredients
- 4 cups long-grain white rice, cooked and cooled
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup (45 g) frozen peas
Instructions
- Toss Chicken with Seasonings: In a large bowl, toss the cubed chicken with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until the pieces are evenly coated with the seasoning.
- Preheat Air Fryer and Cook Chicken: Preheat your air fryer to 400°F. Place the seasoned chicken in a single layer inside the air fryer basket. Depending on the size of your air fryer, you may need to cook the chicken in batches. Air fry for 11 to 12 minutes, flipping the chicken halfway through the cooking time, until the chicken is golden and reaches an internal temperature of 165°F.
- Keep Chicken Warm: Once cooked, transfer the chicken to a medium bowl and tent it with aluminum foil to keep warm until ready to add to the fried rice.
- Cook Scrambled Eggs: Heat 1 tablespoon of sesame oil in a large skillet over high heat. Pour in the beaten eggs and sprinkle with ½ teaspoon kosher salt. Gently scramble the eggs until they form soft curds but are just set. Remove the eggs from the skillet and set aside on a plate.
- Sauté Vegetables: Reduce the heat to medium-high and add the remaining tablespoon of sesame oil to the skillet. Add diced carrots, white onion, and green onions. Cook for about 5 minutes until the carrots are tender. Stir in minced garlic and cook for another minute to release the garlic’s aroma.
- Add Rice to Vegetables: Add the cooled, cooked rice to the skillet with the vegetables. Break up any clumps with a spatula and stir everything together. Cook for 2 to 3 minutes, stirring occasionally, until the rice is heated through.
- Combine Eggs and Seasonings: Stir the scrambled eggs back into the rice mixture along with melted butter, lemon juice, soy sauce, and frozen peas. Mix thoroughly and cook for an additional 2 to 3 minutes until all ingredients are hot and well combined.
- Toss Chicken with Bang Bang Sauce: Just before serving, add ½ cup of the bang bang sauce to the cooked chicken and toss until the chicken is evenly coated with the sauce. Reserve the remaining bang bang sauce for drizzling.
- Assemble and Serve: Top the fried rice with the coated bang bang chicken. Drizzle additional bang bang sauce over the top if desired. Garnish the dish with extra diced green onions for a fresh finish.
Notes
- For the best flavor, use fully cooked and cooled rice to prevent sogginess in the fried rice.
- If you don’t have an air fryer, the chicken can be cooked in a hot skillet or oven but air frying yields the crispiest texture.
- Adjust bang bang sauce quantity based on your preferred spice level.
- Use a thermometer to ensure chicken is cooked through to 165°F for food safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
