Crispy Sesame Chicken and Fried Rice
Servings: 4 servings
Calories: 603kcal
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!
Ingredients
Fried rice
- 1 tbsp butter
- 75 g frozen vegetables (peas and corn)
- 2 eggs, whisked
- 370 g cooked rice
- 60 ml 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 cornflour (cornstarch)
- 500 g 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 tamari or all-purpose soy sauce
- 45 g 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!
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.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.
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