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Crispy Sesame Chicken and Fried Rice Recipe

Crispy Sesame Chicken and Fried Rice

  • Total Time: 17 mins
  • Yield: 4 1x


Units Scale

Fried Rice

  • 1 tbsp butter
  • 1/2 cup frozen vegetables (peas and corn)
  • 2 eggs, whisked
  • 2 cups cooked rice
  • 1/4 cup tamari or all-purpose soy sauce


  • 500 g chicken thigh fillet, diced (chicken breast works well too)
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup corn flour/cornstarch
  • Oil to fry (see note 1)


  • 1 tbsp olive oil
  • 1 tsp garlic, minced
  • 1/4 cup tamari or all-purpose soy sauce
  • 1/2 cup brown sugar
  • 1 tsp sesame oil
  • 1 tbsp corn flour/cornstarch mixed with 1/4 cup water (see note 2)
  • 1 spring onion/scallion, finely sliced to serve


Fried Rice

  1. Heat the butter on high heat in a large pan. Add frozen vegetables and eggs. Cook until the eggs become firm (for 1-2 minutes).
  2. Add rice and tamari or soy sauce. Cook for 2 minutes and set aside.


  1. Combine the chicken, egg, garlic powder, paprika, salt, pepper and corn flour in a large bowl. The ingredients will form a thick paste around the chicken.
  2. Heat the oil on medium heat in a large pan and fry the chicken for 3-4 minutes until golden (see note 1 for oil options).
  3. Set the chicken aside to drain on a paper towel.


  1. In a large pan, heat 1 tbsp olive oil on medium heat. Add the minced 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 corn flour and water if the sauce is too thin or 1/4 cup water, 1 tbsp at a time, if it is too thick (see note 2).
  2. Return the chicken to the pan and stir to coat evenly.
  3. Serve the fried rice topped with the chicken and spring onions.


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


Note 2 – The sauce should be able to coat the chicken easily. The consistency should be a little thinner than honey. If the sauce is too thin, add the corn flour and water mixture 1 tbsp at a time to thicken, and cook for 1 minute or until thickened. If the sauce is too thick, add 1/4 cup of water, 1 tbsp at a time.


Best cooked and served immediately.


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: chicken
  • Method: pan, simmer
  • Cuisine: Asian

Keywords: Crispy Sesame Chicken and Fried Rice, Crispy Sesame Chicken and Fried Rice recipe