Crispy Sesame Chicken and Fried Rice
This quick and satisfying Crispy Sesame Chicken and Fried Rice comes together in one pot with bold sesame glaze, crispy chicken pieces, and hearty fried rice bursting with garlic and soy sauce flavor.
Equipment
- 1 Mixing bowl For coating mixture
Ingredients
Main ingredients
- 1 tablespoon Butter
- ½ cup Frozen veggies peas and corn work great
- 2 Eggs whisked
- 2 cups Cooked rice day old rice is perfect
- ¼ cup Tamari or all-purpose soy sauce
- 1 Egg for dredging chicken
- 1 teaspoon Garlic powder
- 1 teaspoon Sweet paprika
- ½ teaspoon Salt
- ½ teaspoon Cracked black pepper
- ½ cup Cornflour cornstarch
- 500 g Boneless skinless chicken thighs diced (or chicken breast)
- Oil for frying vegetable or canola works well
- 1 tablespoon Olive oil
- 1 teaspoon Minced garlic
- ¼ cup Tamari or soy sauce for glaze
- ¼ cup Brown sugar
- 1 teaspoon Sesame oil
- 1 tablespoon Cornflour mixed with ¼ cup water
- 1 teaspoon Sesame seeds optional
- 1 Spring onion sliced
Instructions
Instructions
- Heat butter in a large skillet over medium heat. Add frozen veggies and sauté for 2-3 minutes until warmed through.
- Push veggies to one side of skillet. Pour in whisked eggs and scramble gently until set. Mix with veggies.
- Add cooked rice and tamari or soy sauce. Stir-fry everything for 2-3 minutes, then remove from heat and set aside.
- In a bowl, whisk together egg, garlic powder, sweet paprika, salt, and cracked black pepper to make coating mixture.
- Dip diced chicken in the egg mix, then coat with cornflour. Set aside for frying.
- Heat oil in a frying pan over medium-high heat. Fry chicken in batches, cooking each side for 4-5 minutes until golden and cooked through. Drain on paper towel.
- In a small pan, mix olive oil, minced garlic, soy sauce, brown sugar, and sesame oil. Heat gently to blend.
- Stir in cornflour-water mixture to thicken the glaze. Simmer until glossy and thickened.
- Pour sticky glaze over fried chicken pieces. Toss to coat evenly.
- Serve glazed crispy chicken over fried rice. Garnish with sesame seeds and sliced spring onions.
Notes
For best texture, use day-old rice and be sure to coat chicken pieces evenly with cornflour before frying. Store leftovers in airtight containers and reheat with a splash of water to maintain moisture. Garnish fresh before serving for the best experience.