Crispy Sesame Chicken and Fried Rice

This Crispy Sesame Chicken and Fried Rice recipe quickly went viral when I first shared it on my social media accounts. It has now been viewed over 15 million times and is still one of my most searched for and most made recipes. It’s the perfect meal to make when you feel like the convenience and delicious flavours of takeaway, but with the comfort of home cooking. This meal comes together incredibly quickly and is on the table in less than 20 minutes.

Crispy chicken is coated in a thick, sticky, sesame soy sauce and is served with a simple fried rice. Here you have two meals in one: you can serve the sesame chicken with noodles or steamed rice if you prefer, and then the fried rice can be the perfect accompaniment to your other favourite stir-fries, making it the perfect family dinner to enjoy any night of the week. My family gets excited whenever this dish is suggested – and I’m more than happy to oblige as it’s really no fuss and the result is so incredibly delicious. It really gives the local takeout joint a run for its money!

What else could I serve with Crispy Sesame Chicken and Fried Rice?

The sticky chicken and rice would be great served with some simple steamed greens, especially Asian greens like bok choy, choy sum or Chinese broccoli (gai larn). But you could also serve steamed broccoli, broccolini (tender-stem broccoli) or sugar snap peas.

What are some other ways to use the chicken and fried rice in this recipe?

You could make delicious Vietnamese-style bahn mi rolls. Pop the chicken into long white crusty bread rolls along with mayo, shredded carrot, sliced cucumber, fresh coriander (cilantro) and optional sliced chillies. You could serve the fried rice with your other favourite stir-fries, or simply serve it on its own (or with some steamed greens) as a lovely light lunch the next day.

How can I spice it up?

Add 1 tablespoon of sriracha or 1 dried chilli (red pepper) flakes to the sauce to add a kick of heat.

If you enjoyed this sweet and sticky Asian-style chicken, I think you’ll love:

Bang Bang Chicken
Honey Soy Chicken Banh Mi
Honey Soy Chicken Soba Noodle Bowl
Crispy Honey Soy Chicken
Sticky Soy Chicken Wings

Crispy Sesame Chicken and Fried Rice

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5 from 21 reviews

Crispy Sesame Chicken and Fried Rice is the ultimate busy weeknight dish. Made with simple, low-cost ingredients, it’s on the table in less than 20 minutes and is a great alternative to takeout!

• Total Time: 17 mins
• Yield: 4 1x

Ingredients

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FRIED RICE

• 1 tbsp butter
• ½ cup (75 g) frozen vegetables (peas and corn)
• 2 eggs, whisked
• 2 cups (370 g) cooked rice
• ¼ cup (60 ml) tamari or all-purpose soy sauce

CHICKEN

• 1 egg
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp salt
• ½ tsp cracked black pepper
• ½ cup (60 g) cornflour (cornstarch)
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs, diced (chicken breast works well too)
• Oil, to fry (see note 1)

SAUCE

• 1 tbsp olive oil
• 1 tsp minced garlic
• ¼ cup (60 ml) tamari or all-purpose soy sauce
• ½ lightly packed cup (95 g) brown sugar
• 1 tsp sesame oil
• 1 tbsp cornflour (cornstarch) mixed with ¼ cup (60 ml) water

TO SERVE

• 1 tsp sesame seeds (optional)
• 1 spring onion (scallion), finely sliced

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Instructions

Fried rice

1. Heat the butter in a large heavy-based pan over high heat. Add the frozen vegetables and eggs. Cook until the eggs become firm, moving them around with your spatula until they are set, breaking them up as you go, 1–2 minutes.
2. Add the rice and tamari or soy sauce. Stir to combine and cook for 2 minutes. Set aside.

Chicken

1. Combine the egg, garlic powder, paprika, salt, pepper and cornflour in a large bowl. Add the chicken and toss to coat. The ingredients will form a thick paste around the chicken.
2. Heat the oil in a separate large heavy-based pan over medium heat and fry the chicken for 3–4 minutes on each side until golden.
3. Set the chicken aside to drain on a paper towel.

Sauce

1. In a large, heavy-based pan, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 30 seconds until fragrant. Add the tamari or all-purpose soy sauce, brown sugar and sesame oil. Cook for 2–3 minutes until the sauce begins to thicken. Add the cornflour and water mixture if the sauce is too thin; or 1/4 cup (60 ml) water, 1 tablespoon at a time, if it is too thick.
2. Return the chicken to the pan and stir to coat it evenly in the sauce.
3. Serve the fried rice topped with the chicken, sprinkled with the sesame seeds (if using) and garnished with spring onion.

Equipment

Chef Knife

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Large Wooden Spoon

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Tongs

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Notes

Note 1 – Good-quality olive oil can be used for frying, but if a neutral taste is preferred, use canola (rapeseed) or vegetable oil.

Make ahead

Best cooked and served immediately.

Leftovers

Refrigerate leftovers for up to 3 days. Microwave to reheat. The chicken will soften but will still taste amazing.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 12 mins
• Category: Crispy Sesame Chicken and Fried Rice
• Method: pan, simmer
• Cuisine: Asian