Crispy Sesame Chicken and Fried Rice

crispy sesame chicken
Crispy chicken coated in a thick, sticky, soy and sesame glaze and served with simple fried rice. My whole family loves this and it's a delicious, homemade alternative to takeaway!
Ingredients

Fried Rice 

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

Chicken

  • 500g chicken thigh fillet, diced (chicken breast works well too)
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup corn flour
  • 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 mixed with 1/4 cup water (see note 2)
  • 1 spring onion, finely sliced to serve
Method

Fried Rice

  1. Heat butter on high heat. Add frozen vegetables and egg. Cook until egg has hardened (for 1-2 minutes).
  2. Add rice and tamari or soy sauce, cook 2 minutes, set aside.

Chicken

  1. In a large bowl, combine the chicken, egg, garlic, powder, paprika, salt, pepper and corn flour. The ingredients will form a thick paste around the chicken.
  2. Heat 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 chicken aside to drain on 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 tamari or all purpose soy sauce, brown sugar and the 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 (see note 2).
  2. Return the chicken to the pan and stir to evenly coat.
  3. Serve the fried rice topped with chicken, sauce and spring onions.

Note 1 – Use olive oil to shallow fry or canola oil to deep fry. Although I prefer using olive oil in my cooking, I like to use canola oil for this recipe. It has no taste and has a high smoke point which means the chicken cooks quickly without the oil burning. If you are using olive oil, use a medium-low heat. You may find you need to cook the chicken a little bit longer (3-4 minutes).

Note 2 – The sauce should be able to easily coat the chicken. 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, cook for 1 minute or until thickened. If the sauce is too thick add 1/4 cup of water, 1 tbsp at a time.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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