Ingredients (and Why They Matter)
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 ground black pepper
- 1 cup Bang Bang sauce, divided
Cutting the chicken into 1-inch cubes lets it cook quickly while staying juicy, a method seen in many Bang Bang chicken and air fryer chicken recipes. Paprika and garlic powder add baseline flavor and color before the sauce goes on, similar to the dry seasoning used under coatings in Bang Bang-style dishes. Tossing the hot chicken in Bang Bang sauce after cooking—rather than cooking it in the sauce—keeps the coating glossy and prevents the mayo-based sauce from breaking.
Fried Rice
- 2 tablespoons sesame oil, divided
- 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
- 4 cups cooked long-grain white rice, cooled
- ¼ cup unsalted butter, melted
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
Sesame oil is standard in fried rice recipes to provide toasty aroma and help fry the rice lightly. Eggs add protein and that classic fried rice texture, and pre-scrambling them before adding rice mirrors the technique used in restaurant-style fried rice. Carrots, onion, and peas echo the vegetable base in many fried rice dishes, adding sweetness, color, and texture.
Using cooled, day-old long-grain rice is one of the most emphasized tips in fried rice recipes because it keeps the grains separate instead of gummy. Butter, soy sauce, and a touch of lemon juice give richness, umami, and brightness, similar to how some modern fried rice recipes use butter for extra flavor and mouthfeel.
Bang Bang Sauce (profile)
The recipe calls for Bang Bang sauce, which is typically a mix of mayonnaise, sweet chili sauce, and hot sauce or sriracha, giving a creamy, sweet, and spicy profile used in other Bang Bang chicken and shrimp dishes. Mentioning that it’s a sweet and spicy mayo-based sauce lines up with descriptions in popular Bang Bang recipes and copycat versions.
Step-by-Step Instructions
Cook the Bang Bang chicken
You start by combining the chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and black pepper in a mixing bowl, coating the chicken evenly—this seasoning step mirrors the first stage of many air-fried chicken bites. Preheat the air fryer to 204°C (400°F), arrange the chicken in a single layer, and cook for 11–12 minutes, turning halfway, until golden and cooked to an internal temperature of 74°C (165°F), which matches doneness guidelines for poultry.
Transfer the cooked chicken to a bowl and cover with foil to keep warm. Toss with about ½ of the Bang Bang sauce (roughly 120 ml) so the pieces are coated but not soggy, like Bang Bang chicken or shrimp recipes that sauce after cooking.
Build the egg and vegetable base
Heat 1 tablespoon of sesame oil in a large skillet or wok over high heat. Pour in the beaten eggs, season with kosher salt, and scramble gently until just set into soft curds; this soft scramble method is commonly used in fried rice to keep the eggs tender. Remove the eggs to a plate and set aside.
Reduce the heat to medium-high. Add the remaining sesame oil to the skillet and sauté the diced carrots, white onion, and green onions for about 5 minutes until the carrots are just tender and the onions are translucent, similar to how vegetable bases are softened in fried rice recipes. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Fry the rice
Add the cooled, cooked long-grain white rice to the skillet. Break up any clumps with a spatula and stir well to coat the grains with oil and mix them with the vegetables. Cook, stirring occasionally, for 2–3 minutes until the rice is heated through and begins to get a little toasty in spots, which is a key visual cue in good fried rice.
Return the scrambled eggs to the pan. Add the melted unsalted butter, lemon juice, soy sauce, and frozen peas. Stir thoroughly and cook for another 2–3 minutes until the peas are heated through and everything is evenly combined; this layering of soy, butter, and vegetables is consistent with richer fried rice styles.
Finish with chicken and sauce
Plate the fried rice in bowls or on a platter. Top with the Bang Bang–coated chicken, then drizzle over some of the remaining Bang Bang sauce to taste. Garnish with extra sliced green onions for freshness and color, a common finishing touch for rice bowls and Bang Bang dishes.