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Crispy Sesame Chicken and Fried Rice Recipe

Crispy Sesame Chicken and Fried Rice

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4.9 from 13 reviews

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

Ingredients

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

Chicken

  • 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)

Sauce

  • 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

Instructions

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.

Chicken

  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.

Sauce

  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.

Notes

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.

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

Find it online: https://simplehomeedit.com/recipe/crispy-sesame-chicken-and-fried-rice/