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Crispy Sesame Chicken and Fried Rice

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This Crispy Sesame Chicken and Fried Rice recipe quickly went viral when I first shared it on my social media accounts. 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 and delicious flavours of takeaway, but with the comfort of home cooking. This meal comes together incredibly quickly and is on the table in less than 20 minutes.

Crispy Sesame Chicken and Fried Rice
In this easy dish, which rivals your favourite takeout, crispy chicken is coated in a thick, sticky, sesame soy sauce and served with a simple fried rice.

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 Crispy Sesame Chicken and Fried Rice, I think you’ll love:

Bang Bang Chicken Recipe
Honey Soy Chicken Banh Mi Recipe
Honey Soy Chicken Soba Noodle Bowl Recipe
Crispy Honey Soy Chicken Recipe
Sticky Soy Chicken Wings Recipe

Crispy Sesame Chicken and Fried Rice

Crispy Sesame Chicken and Fried Rice

Author: Nicole
5 from 25 votes
“Delicious!!! We made this tonight and it was an absolute banger.”
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Crispy Sesame Chicken and Fried Rice is the ultimate busy weeknight dish. Made with simple, low-cost ingredients, it’s on the table in less than 20 minutes and is a great alternative to takeout!
Prep 5 minutes
Cook 12 minutes
Total 17 minutes
Servings: 4 servings

Ingredients

Fried rice
  • 1 tbsp butter
  • 75 g (½ cup) frozen vegetables (peas and corn)
  • 2 eggs, whisked
  • 370 g (2 cups) cooked rice
  • 60 ml (¼ cup) tamari or all-purpose soy sauce
Chicken
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper
  • 60 g (½ cup) cornflour (cornstarch)
  • 500 g (1 lb) 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
  • 60 ml (¼ cup) tamari or all-purpose soy sauce
  • 45 g (¼ cup) brown sugar (lightly packed)
  • 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

Instructions

Fried rice
  • Heat the butter in a large heavy-based pan over high heat. Add the frozen vegetables and eggs. Cook until the eggs become firm, moving them around with your spatula until they are set, breaking them up as you go, 1–2 minutes.
  • Add the rice and tamari or soy sauce. Stir to combine and cook for 2 minutes. Set aside.
Chicken
  • Combine the egg, garlic powder, paprika, salt, pepper and cornflour in a large bowl. Add the chicken and toss to coat. The ingredients will form a thick paste around the chicken.
  • Heat the oil in a separate large deep saucepan over medium heat and fry the chicken for 3–4 minutes on each side until golden.
  • Set the chicken aside to drain on a paper towel.
Sauce
  • Combine all the sauce ingredients – except the cornflour mixture – in a small bowl.
  • Heat a large frying pan over medium–low heat and add the sauce. Allow it to simmer for 2–3 minutes or until thickened.
  • Add the cornflour and water mixture. Increase the heat to medium–high and simmer for a further 2–3 minutes until the sauce is glossy. If the sauce is too thick, add 1 tablespoon of water at a time until the sauce is the consistency of honey.
  • Remove the pan from the heat. Return the chicken to the pan and stir to coat it evenly in the sauce.
  • Serve the fried rice topped with the chicken, sprinkled with the sesame seeds (if using) and garnished with spring onion.
To cook in an air fryer:
  • Preheat the air fryer to 200°C (400°F) for 3–5 minutes.
  • Generously spray the air fryer basket with oil. Arrange the coated chicken pieces in a single layer – you may need to cook in batches to avoid overcrowding.
  • Spray the tops of the chicken generously with oil – this is key for getting that golden, crispy finish.
  • Air fry for 10–12 minutes, flipping or shaking the basket halfway, and respraying with oil to ensure even crisping.
  • While the chicken is cooking, make the sauce on the stovetop as per the recipe instructions.
  • Once cooked, toss the crispy chicken in the sauce and serve with the fried rice.
  • Hot tip: A generous oil spray before and halfway through cooking makes all the difference – it helps the coating puff and crisp just like pan-frying, but without the mess!

Nutrition information

Nutrition Facts
Crispy Sesame Chicken and Fried Rice
Amount per Serving
Calories
603
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
12
g
Cholesterol
 
252
mg
84
%
Sodium
 
2143
mg
93
%
Potassium
 
541
mg
15
%
Carbohydrates
 
59
g
20
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
35
g
70
%
Vitamin A
 
1560
IU
31
%
Vitamin C
 
3
mg
4
%
Calcium
 
72
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Good-quality olive oil can be used for frying, but if a neutral taste is preferred, use canola (rapeseed) or vegetable oil.

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.

Tried this recipe?

Let us know how it was!
Course Crispy Sesame Chicken and Fried Rice, entrée, Main Course
Cuisine Asian, Asian-inspired

  1. Hi. The brown sugar, is it 1/4 cup?

    • Hi Jill, yes that’s correct. You can use less if you prefer. Nic x

  2. 5 stars
    This was one of the first recipes I made from you, and was instantly hooked. It’s incredibly easy, uses ingredients I always have on hand, and honestly tastes better than takeout. (I substitute coconut aminos for soy sauce, and it still turns out perfectly every time.)

    • Thanks for this beautiful comment, Courtney! 🥰 I’m so happy you’re enjoying the recipes. Great to hear it worked with the coconut aminos. Thanks for the rating. Nic x

  3. 5 stars
    Your recipes have changed my cooking. Thank you from the bottom of my heart. I now cook using only your recipes. The whole family loves my cooking now. Thank you! From a not very confident cook

    • Hi Monique, your beautiful comment has absolutely made my day! 🥰 I am so incredibly touched and proud that you are choosing my recipes, and finding they are making a difference to your cooking life! It’s music to my ears! Thanks so much for the rating too. Nic x

  4. 5 stars
    Thank you for this recipe. I just made it from your cookbook and we all enjoyed. I just noticed that the recipe on your website is slightly different from the book version.. More sugar in the sauce, and slightly different method. Which one is best to go by?

    • Hi Vanessa, thanks so much for spotting this! The 1/4 cup amount is correct. I will now alter the recipe on the website thanks to your eagle eye! Thanks so much for the rating too, Nic x

  5. 5 stars
    My husband loved this he said it tasted better than take out. I did find the batter too thick and had to add an extra egg. Will definitely make again.

    • Hi Frances, glad that you enjoyed it and thanks so much for the useful feedback and the rating, Nic x

  6. 5 stars
    So yummy, Husband raved and chicken came out better than I had hoped, even the toddler ate it, I do have a question, I have a bit of a aversion to using hot oil, I get scared at it spitting at me haha! Can i do the chicken in the air fryer and have it come out the same crispy?

    • Hi Maryann, Haha I feel this message on a deep level! And funnily enough, I only just recently made this in the air fryer! Thanks for your great question. I have popped the details below but I will also add them to the recipe. Nic x

      AIR FYRER:

      Preheat the air fryer to 200°C (400°F) for 3–5 minutes.
      Generously spray the air fryer basket with oil. Arrange the coated chicken pieces in a single layer – you may need to cook in batches to avoid overcrowding.
      Spray the tops of the chicken generously with oil – this is key for getting that golden, crispy finish.
      Air fry for 10–12 minutes, flipping or shaking the basket halfway, and respraying with oil to ensure even crisping.
      While the chicken is cooking, make the sauce on the stovetop as per the recipe instructions.
      Once cooked, toss the crispy chicken in the sauce and serve with the fried rice.

      Hot tip: A generous oil spray before and halfway through cooking makes all the difference – it helps the coating puff and crisp just like pan-frying, but without the mess!

    • Hi Maryann, so glad you enjoyed the recipe and thanks for the rating. Re the hot oil, I am actually about to publish a blog article about cooking with hot oil, so keep your eye open. Hopefully it will drop this week. (I must have read your mind!) Nic x

  7. 5 stars
    Delicious!!! We made this tonight and it was an absolute banger. This is the second recipe I’ve made from your website. Both very yummy and quick ✨❣️

    • I’m so happy to hear this, Dana! I hope you keep on enjoying the recipes! Thanks also for the rating, Nic x

  8. We’ve made this twice and we cannot for the life of us get the coating in the chicken to stay, second time we just added heaps more cornflour, I’m thinking we just omit the egg next time?

    • Hi Chloe, gosh, let me see if I can help. The coating for this chicken is meant to be more of a paste or batter than a dry coating, so just check that your measurements match what’s in the recipe, even if it feels a little different from normal coatings. Also, start by patting your chicken completely dry with paper towel, especially if it’s been frozen and thawed (excess moisture is the main culprit when it comes to the coating sliding off). Make sure your oil is hot enough so the batter sticks as soon as it hits the pan, and once the chicken is in, resist the urge to move it around. Leaving it undisturbed for at least a minute helps the coating set and stay put. Hopefully that helps for next time – it should definitely come out crisp and golden. Let me know how you go! Nic x

  9. 5 stars
    Favourite recipe so far. I have made the crispy sesame chicken a few times it’s absolutely delicious whole family loves this one. Definitely a 10 out of 10 🤤🤤🤤

    • I’m so glad you enjoyed it! Fantastic. Nic x

  10. 5 stars
    Holy yum! This is so simple yet sooo good. It tastes like American mall Chinese food (iykyk). My entire family loves this meal!

  11. 5 stars
    You did it again! Yet another great recipe!! Love your blog and this sesame chicken recipe did not disappoint!!!

  12. 5 stars
    So delicious! The whole family (from toddler to my mum) loved it, and it took no time. Will definitely be making this again. Love your recipes!

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.