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Crispy Sesame Chicken

Crispy Sesame Chicken and Fried Rice

The perfect mid-week meal, hearty, tasty, easy to make and on the table in under 20 minutes. Skip the takeaway and enjoy homemade crispy chicken coated in a thick, sticky, soy and sesame glaze and served with simple fried rice. Two meals in one, you can serve the sesame chicken with noodles or steamed rice if you prefer, and the fried rice is the perfect accompaniment to your favourite stir-fries.

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


Units Scale

Fried Rice


  • 500g 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
  • 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 mixed with 1/4 cup water (see note 2)
  • 1 spring onion, finely sliced to serve


Fried Rice

  1. Heat the butter on high heat. Add frozen vegetables and eggs. Cook until the eggs become firm (for 1-2 minutes).
  2. Add rice, 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 cornflour 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.

MAKE AHEAD AND LEFTOVERS – 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