Crispy Sesame Chicken And Fried Rice Recipe Simple Home Edit

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 then the fried rice can be the perfect accompaniment to your other favourite stir-fries, making it the perfect family dinner to enjoy any night of the week. My family gets excited whenever this dish is suggested – and I’m more than happy to oblige as it’s really no fuss and the result is so incredibly delicious. It really gives the local takeout joint a run for its money!

What else could I serve with Crispy Sesame Chicken and Fried Rice?

The sticky chicken and rice would be great served with some simple steamed greens, especially Asian greens like bok choy, choy sum or Chinese broccoli (gai larn). But you could also serve steamed broccoli, broccolini (tender-stem broccoli) or sugar snap peas.

What are some other ways to use the chicken and fried rice in this recipe?

You could make delicious Vietnamese-style bahn mi rolls. Pop the chicken into long white crusty bread rolls along with mayo, shredded carrot, sliced cucumber, fresh coriander (cilantro) and optional sliced chillies. You could serve the fried rice with your other favourite stir-fries, or simply serve it on its own (or with some steamed greens) as a lovely light lunch the next day.

How can I spice it up?

Add 1 tablespoon of sriracha or 1 dried chilli (red pepper) flakes to the sauce to add a kick of heat. If you enjoyed this sweet and sticky Asian-style chicken, I think you’ll love: Bang Bang ChickenHoney Soy Chicken Banh MiHoney Soy Chicken Soba Noodle BowlCrispy Honey Soy ChickenSticky Soy Chicken Wings 4.9 from 17 reviews

1 tbsp butter ½ cup (75 g) frozen vegetables (peas and corn) 2 eggs, whisked 2 cups (370 g) cooked rice ¼ cup (60 ml) tamari or all-purpose soy sauce

CHICKEN

1 egg 1 tsp garlic powder 1 tsp sweet paprika ½ tsp salt ½ tsp cracked black pepper ½ cup (60 g) cornflour (cornstarch) 500 g (1 lb 2 oz) boneless, skinless chicken thighs, diced (chicken breast works well too) Oil, to fry (see note 1)

SAUCE

1 tbsp olive oil 1 tsp minced garlic ¼ cup (60 ml) tamari or all-purpose soy sauce ½ lightly packed cup (95 g) brown sugar 1 tsp sesame oil 1 tbsp cornflour (cornstarch) mixed with ¼ cup (60 ml) water

TO SERVE

1 tsp sesame seeds (optional) 1 spring onion (scallion), finely sliced

Chicken Sauce