Crispy Sesame Chicken and Fried Rice

Imagine sinking your teeth into perfectly crispy sesame chicken coated in a sweet-savory glaze, paired with aromatic fried rice studded with colorful vegetables. This homemade Crispy Sesame Chicken and Fried Rice delivers all the satisfaction of your favorite takeout but with fresher ingredients and bold flavors you control. The contrasting textures—crunchy chicken exterior giving way to tender meat, alongside fluffy rice with bits of egg and vegetables—create a sensory experience that’s utterly irresistible. You’ll learn how to achieve that perfect restaurant-quality crispiness while balancing the sticky-sweet sauce that makes this dish so craveable.

Why You’ll Love This Recipe

This Crispy Sesame Chicken and Fried Rice is a game-changer for your dinner rotation. The chicken pieces develop an incredibly satisfying crunch from a double-coating technique, while remaining juicy inside—no dry, overcooked meat here! The signature sauce strikes the perfect balance between sweet honey, nutty sesame, and umami-rich soy that coats each piece beautifully without making it soggy.

What makes this recipe truly special is its accessibility. Using pantry staples and a straightforward method, you’ll create restaurant-quality Chinese-inspired chicken and rice that’s actually better than takeout. The fried rice component incorporates the authentic technique of using cold rice, ensuring each grain remains separate and perfectly seasoned.

Best of all, the entire meal comes together in about 30 minutes, making this impressive dish achievable even on busy weeknights. The sesame chicken with homemade fried rice creates a complete meal that’s both economical and deeply satisfying.

Ingredients

For the Crispy Sesame Chicken:

• 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 large eggs, beaten
• ¾ cup (90g) cornstarch
• ½ cup (60g) all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup (60ml) vegetable oil for frying

For the Sesame Sauce:

• ½ cup (120ml) honey
• ¼ cup (60ml) soy sauce (low-sodium preferred)
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp sesame seeds, plus more for garnish
• 2 green onions, thinly sliced

For the Fried Rice:

• 3 cups (600g) cooked and chilled rice (preferably day-old)
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1 small onion, diced
• ½ cup (65g) frozen peas and carrots
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Pro Tips

Perfect Crispy Coating: The secret to truly crispy sesame chicken is in the double-dredging process. After coating the chicken in beaten egg, toss it in the cornstarch-flour mixture, then let it rest for 5 minutes before frying. This allows the coating to adhere properly and creates those irresistibly crunchy exterior bits that hold up even when sauced.

Cold Rice Is Essential: Never use freshly cooked rice for fried rice—it’ll turn mushy! Ideally, use rice that’s been cooked the day before and refrigerated. This allows the grains to dry out and firm up, ensuring each grain remains separate when stir-fried. If you’re in a hurry, spread freshly cooked rice on a baking sheet and chill in the freezer for 15-20 minutes.

High Heat Technique: For both the chicken and rice, cooking at high heat is crucial. This creates that coveted wok hei (breath of the wok) flavor and prevents sogginess. Make sure your pan or wok is properly preheated before adding ingredients, and work in batches if necessary to maintain the high temperature. If your pan is overcrowded, the food will steam rather than fry, resulting in soggy chicken and clumpy rice.

Instructions

Step 1: Prepare the Chicken
Begin by cutting your chicken into uniform 1-inch pieces to ensure even cooking. In a medium bowl, beat the eggs until smooth. In a separate bowl, whisk together the cornstarch, flour, salt, and pepper. Dip the chicken pieces in the beaten egg, then coat thoroughly in the cornstarch mixture, shaking off any excess. Place the coated chicken on a plate and let rest for 5 minutes while you prepare the sauce.

Step 2: Make the Sesame Sauce
In a small saucepan, combine the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally. Once simmering, add the cornstarch-water mixture and stir constantly until the sauce thickens, about 1-2 minutes. Remove from heat and stir in 1 tablespoon of sesame seeds. Set aside.

Step 3: Fry the Chicken
Heat the vegetable oil in a large, deep skillet over medium-high heat. When the oil is hot (around 350°F/175°C), add the chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Fried Rice
In a large wok or skillet, heat 1 tablespoon of vegetable oil over high heat. Add the beaten eggs and scramble quickly until just set, about 30 seconds. Remove the eggs and set aside. Add the remaining tablespoon of oil to the same pan. Add the diced onion and stir-fry for 1 minute until translucent. Add the frozen peas and carrots and stir-fry for another minute.

Step 5: Complete the Fried Rice
Add the cold rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through. Pour in the soy sauce and sesame oil, tossing continuously to coat the rice evenly. Add the scrambled eggs back to the pan and mix well. Stir in the green onions and remove from heat.

Step 6: Finish the Crispy Sesame Chicken
Return the fried chicken to the skillet and pour the sesame sauce over it. Toss gently to coat each piece evenly, being careful not to soak the chicken for too long to maintain the crispy texture. Cook for just 30 seconds to warm everything through.

Step 7: Serve
Plate the Crispy Sesame Chicken and Fried Rice together, with the chicken beside or on top of the rice. Garnish with the remaining sesame seeds and sliced green onions. Serve immediately while hot and crispy!

Variations

Spicy Sesame Chicken: For heat lovers, transform this Crispy Sesame Chicken and Fried Rice into a fiery delight by adding 1-2 tablespoons of sriracha or 1 teaspoon of red pepper flakes to the sauce. For even more complexity, incorporate 1 tablespoon of gochujang (Korean chili paste) which adds both heat and depth. The spiciness beautifully counterbalances the sweetness of the honey in the sauce.

Vegetarian Option: Create a plant-based version by substituting the chicken with extra-firm tofu. Press the tofu for 30 minutes to remove excess moisture, then cut into cubes and coat using the same method as the chicken. The coating creates the same satisfying crunch, while the tofu readily absorbs the delicious sesame sauce. For the fried rice, simply omit the eggs or replace with scrambled tofu for a fully vegan meal.

Pineapple Sesame Chicken: For a tropical twist, add ¼ cup of pineapple juice to the sauce and fold in ½ cup of fresh pineapple chunks just before serving. The sweet-tart fruitiness complements the savory elements perfectly and adds a refreshing brightness to the dish. This variation works particularly well when served in a hollowed-out pineapple half for an impressive presentation.

Storage and Serving

Store any leftover Crispy Sesame Chicken and Fried Rice in separate airtight containers in the refrigerator for up to 3 days. The chicken will lose some of its crispiness during storage, but the flavor remains delicious. To reheat, warm the chicken in a 350°F (175°C) oven for 10 minutes to help restore some crispness, while the rice can be microwaved with a sprinkle of water to prevent drying out.

For an impressive dinner party presentation, serve the Crispy Sesame Chicken and Fried Rice family-style on a large platter, garnished with additional sesame seeds, thinly sliced red chilies, and fresh cilantro. Include small bowls of sriracha, extra soy sauce, and chili oil on the side for guests to customize their heat level.

This dish pairs beautifully with simple sides like steamed broccoli, cucumber salad with rice vinegar dressing, or crispy spring rolls. For a complete Asian-inspired feast, serve alongside wonton soup or a refreshing cabbage slaw with ginger dressing.

FAQs

Can I bake the chicken instead of frying it?
Yes! For a lighter version, arrange the coated chicken pieces on a parchment-lined baking sheet, spray with cooking oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway through. The coating won’t be quite as crispy as fried, but it will still be delicious when tossed with the sesame sauce.

Why is my fried rice clumping together?
Clumpy fried rice is usually caused by using freshly cooked, warm rice. Always use day-old refrigerated rice, or quickly chill freshly cooked rice in the freezer. Also, make sure you’re cooking at high enough heat and not overcrowding the pan.

Can I make this dish ahead of time?
The sauce and rice can be prepared a day ahead, but the chicken should be coated and fried just before serving for maximum crispiness. If necessary, you can fry the chicken earlier in the day and reheat in a 350°F oven for 10 minutes, then toss with the warmed sauce.

What can I substitute for cornstarch in the coating?
Potato starch makes an excellent substitute and often creates an even crispier coating. All-purpose flour can work in a pinch, though the texture won’t be quite as crispy.

Is this dish very sweet?
The honey provides sweetness that’s balanced by the savory soy sauce and tangy rice vinegar. If you prefer a less sweet version, reduce the honey to ¼ cup and increase the soy sauce by 1 tablespoon.

Conclusion

This Crispy Sesame Chicken and Fried Rice is comfort food at its finest — crunchy, sweet-savory chicken paired with perfectly seasoned fried rice that’s even better than takeout. It’s the kind of dish that transforms an ordinary weeknight dinner into something special, yet remains accessible enough for any home cook to master. The combination of textures and flavors creates a deeply satisfying meal that will have everyone coming back for seconds. Whether you’re craving Chinese-inspired cuisine or simply looking to expand your dinner repertoire, this recipe delivers restaurant-quality results from your own kitchen.

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