Description
Skip the takeout tonight! This Crispy Sesame Chicken delivers that perfect sweet-savory crunch you crave, paired with authentic fried rice that’s ready faster than delivery.
Ingredients
Scale
- 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
- 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
- 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
Instructions
- Cut chicken into 1-inch pieces. Dip in beaten eggs, then coat in cornstarch-flour mixture (combined with salt and pepper). Let rest 5 minutes.
- Make sauce: Combine honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Bring to a simmer, add cornstarch slurry, and stir until thickened. Add 1 tbsp sesame seeds.
- Heat oil in a large skillet. Fry chicken in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
- For fried rice: Heat 1 tbsp oil in a wok, scramble eggs until just set, and set aside. Add remaining oil, stir-fry onion until translucent, then add peas and carrots.
- Add cold rice to the wok, breaking up clumps. Stir-fry 2-3 minutes, then add soy sauce and sesame oil. Mix in cooked eggs and green onions.
- Return fried chicken to a clean skillet, pour sesame sauce over, and toss gently to coat. Heat just until warmed through.
- Serve chicken alongside or over fried rice. Garnish with remaining sesame seeds and sliced green onions.