Description
Sesame Chicken and Fried Rice deliver Asian-inspired comfort straight to your plate, blending crunchy chicken with savory rice. Crisp texture and bold flavors invite you to savor each delightful bite of this classic meal.
Ingredients
Scale
Protein:
- 500 grams (1.1 pounds) boneless, skinless chicken thighs, diced
- 2 eggs, whisked
- 1 egg
Dry Ingredients:
- 2 cups cooked rice
- 1/2 cup cornflour (cornstarch)
- 1/2 cup brown sugar
- 1/2 cup frozen mixed vegetables (peas and corn)
Seasonings and Liquids:
- 1/4 cup tamari or soy sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon sesame seeds (optional)
- 1 spring onion (scallion), finely sliced
Instructions
- Prepare a large pan and heat butter over high temperature, creating a sizzling cooking surface for the fried rice preparation.
- Introduce frozen vegetables and whisked eggs into the heated pan, stirring and cooking for 1-2 minutes until eggs set and break into small pieces.
- Incorporate rice and tamari sauce into the vegetable-egg mixture, stirring thoroughly and cooking for an additional 2 minutes. Transfer the completed fried rice to a separate dish.
- Create a coating mixture in a large bowl by combining egg, garlic powder, paprika, salt, pepper, and cornflour for the chicken.
- Thoroughly coat chicken pieces in the seasoned mixture, ensuring even coverage and maximum flavor absorption.
- Heat oil in a pan to medium-high temperature and fry chicken pieces for 3-4 minutes per side, aiming for a golden and crispy exterior.
- Remove fried chicken and drain excess oil on paper towels to maintain crispiness.
- In a separate pan, sauté minced garlic in olive oil for approximately 30 seconds until fragrant.
- Add tamari sauce, brown sugar, and sesame oil to the garlic, allowing the mixture to simmer for 2-3 minutes until it thickens and develops a rich consistency.
- Gently return the crispy chicken to the sauce pan, carefully tossing to ensure complete and even coating.
- Plate the prepared fried rice as a base, arranging the sauced sesame chicken on top.
- Finish the dish by garnishing with sesame seeds and finely chopped spring onion for added texture and visual appeal.
Notes
- Choose high-quality chicken with consistent thickness to ensure even cooking and crispy texture.
- Pat chicken pieces dry before coating to help cornflour adhere better and create crunchier exterior.
- Use day-old cold rice for fried rice to prevent mushy and sticky results, as refrigerated rice has less moisture.
- Control oil temperature between 350-375°F for perfect golden-brown chicken without absorbing excess oil.
- Gluten-free option: Replace regular soy sauce with tamari and use gluten-free cornflour for coating.
- Reduce sugar content by substituting brown sugar with honey or maple syrup for a lighter version.
- Add extra vegetables like bell peppers or edamame to increase nutritional value in fried rice.
- Prep all ingredients beforehand to maintain smooth cooking flow and prevent burning or overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 17g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 210mg