Instructions
Step 01
Combine chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and black pepper in a mixing bowl. Preheat air fryer to 204°C (400°F). Arrange chicken in a single layer and cook for 11–12 minutes, turning halfway through, until golden and cooked through to 74°C (165°F). Transfer to a bowl and cover with foil to keep warm.
Step 02
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. Remove eggs to a plate and set aside.
Step 03
Reduce heat to medium-high. Add remaining sesame oil to the skillet. Add diced carrots, white onion, and green onions, sautéing for 5 minutes until carrots are tender. Stir in minced garlic and cook for 1 additional minute.
Step 04
Add cooled, cooked long-grain white rice to the skillet. Break up clumps with a spatula, stirring well to incorporate with vegetables. Cook, stirring occasionally, for 2–3 minutes until heated through.
Step 05
Return scrambled eggs to the pan. Add melted unsalted butter, lemon juice, soy sauce, and frozen peas. Stir thoroughly and cook for 2–3 minutes until ingredients are thoroughly combined and hot.
Step 06
Coat the cooked chicken with 120 ml Bang Bang sauce. Plate fried rice, top with sauced chicken, drizzle with remaining Bang Bang sauce as desired, and garnish with additional green onions.
Notes
- Day-old, cooled rice yields the best fried rice texture as freshly cooked rice will become mushy.
- For stove-top chicken, sauté chicken cubes in oil over medium-high heat in a skillet for 6–8 minutes, turning occasionally until golden and cooked through.
- The Bang Bang sauce is a sweet and spicy mayonnaise-based sauce essential to the flavor profile.
Tools You’ll Need
- Air fryer or large skillet
- Large skillet or wok
- Large mixing bowl
- Spatula
