Crispy Sesame Chicken and Fried Rice

This Crispy Sesame Chicken and Fried Rice recipe quickly went viral when I shared it on my social media accounts for the first time. 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 of takeaway, but with the comfort of home cooking. This meal comes together 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 the fried rice is the perfect accompaniment to your favourite stir-fries, making it the perfect family dinner to enjoy any night of the week. 

Can you make Crispy Sesame Chicken and Fried Rice ahead of time?

Crispy Sesame Chicken and Fried Rice is best cooked and served immediately.

Is Crispy Sesame Chicken and Fried Rice suitable for leftovers?

Yes, Crispy Sesame Chicken and Fried Rice can be refrigerated for up to 3 days. Microwave to reheat. The chicken will soften but will still taste amazing.

Crispy Sesame Chicken and Fried Rice

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4.9 from 13 reviews

• Total Time: 17 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

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

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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