Ingredients
Equipment
Method
- In a large bowl, toss the cubed chicken with oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Preheat air fryer to 400°F. Place chicken in a single layer in the air fryer basket. Air fry for 11 to 12 minutes, flipping halfway through, or until cooked through to an internal temperature of 165°F.
- Add the cooked chicken to a medium bowl. Tent with aluminum foil to keep warm and set aside.
- To a large skillet over high heat, add 1 tablespoon sesame oil. Once hot, pour in the beaten eggs and sprinkle with salt. Scramble gently until just set into soft curds. Transfer eggs to a plate and set aside.
- Reduce heat to medium-high. Add remaining sesame oil, carrots, onion, and green onions. Cook for about 5 minutes, or until carrots are tender. Stir in garlic and cook 1 more minute.
- Add the cooled rice to the skillet. Break it up with a spatula and stir into the vegetables. Let cook for 2 to 3 minutes, stirring occasionally, until heated through.
- Add scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2 to 3 more minutes until everything is hot and evenly coated.
- Just before serving, toss the cooked chicken with ½ cup Bang Bang Sauce. Save the rest for drizzling.
- Top the fried rice with the bang bang chicken. Then, drizzle with additional Bang Bang Sauce if you want more. Garnish with extra green onions.
Nutrition
Notes
If you do not have an air fryer, cook the chicken in a skillet over medium-high heat for about 6 to 8 minutes, turning occasionally, until the internal temperature reaches 165°F. Remove the chicken from the skillet, toss with half of the Bang Bang Sauce, and set aside.