Keeva Eats Belfast Food Blog Sesame Chicken

Sesame Chicken With Egg Fried Rice

We’re not really sure how authentic sesame chicken is. A whiff of internet research seems to suggest that rather than finding the classic takeaway dish of battered chicken coated in a sweet sauce with sesame seeds in China, you’re more likely to find La Ji Zi; a Sichuan dish with fried chicken, peppercorns, toasted sesame oil and chillies. That said, sometimes a highly-westernised knock off is all there is for it. Pair this sesame chicken up with a pretty handy egg fried rice, and you’ll have a #fakeaway you can keep in your back pocket for years to come. You could even pair the whole thing with our salt and chilli chips – no judgement here. Once you’ve selected your carb (s) of choice….

You should, ideally, use a wok for this. Apart from being cool and letting you do flippy toss things in your kitchen, it’s going to get hot enough to let you cook the veg as quickly as poss. It also helps to have all of your ingredients prepped and ready to go, as both the sesame chicken and egg fried rice come together pretty quickly here. You also should, obviously, make more than you need so that you can have leftovers the next day. Vamonos:

  • Do the egg fried rice first – Get your rice sorted before broaching the chicken situation, as the chicken will come together quickly and won’t behave well if left to cool. Do as much as you can concurrently, but the rice will be fine if you keep it warm with the lid on.
  • Make the sauce your own Or: use whatever ingredients you have. One of the more positive enforced side effects of the whole ‘Rona sitch is that we are all making do with what we have, so if you’re running low on mirin or any of the other ingredients for the sauce (mirin was the only example I could think of; you should absolutely have everything else; what kind of off the cuff operation have you got going on that you don’t have garlic and vinegar; honestly) then sub in whatever you have handy. You sort of need sesame oil though, otherwise it’s pretty much a ginger-y, slightly diluted ketchup. Mmmm!


Make sure to get the rice sorted first, and if you’re going to use fresh rice, give it the time to steam off and cool down – it won’t be the same without this step. The recipe below assumes you have got your rice to the point where it can be thrown into the wok.

Sesame Chicken With Egg Fried Rice

Servings 2


Egg Fried Rice

  • 2 tbsp Sesame Oil
  • 200 g Long Grain Rice
  • 80 g Frozen Peas
  • 50 g Carrot; chopped
  • 2 whole Spring Onions; chopped
  • 2 whole Eggs
  • 3 tbsp Soy Sauce
  • 2 cloves Garlic
  • 1 pinch Salt
  • 1 pinch Black Pepper

Sesame Chicken

  • 500 g Chicken Thighs; diced
  • 200 g Cornflour
  • 1 whole White Onion; chopped
  • 1 whole Green Pepper; chopped
  • 2 tbsp Sesame Seeds
  • Vegetable Oil
  • 1 tbsp Sesame Oil
  • 1/2 tsp Sugar
  • 1/4 tsp Chinese Five Spice
  • 2 tbsp Soy Sauce
  • 1 whole Egg

Sesame Sauce

  • 2 tbsp Honey
  • 3 tbsp Soy Sauce
  • 2 tbsp Mirin
  • 2 tbsp Water
  • 3 tbsp Ketchup
  • 1 knob Fresh Ginger; grated
  • 3 cloves Garlic; minced
  • 1 tbsp Vinegar
  • 2 tbsp Sesame Oil
  • 2 tbsp Sesame Seeds
  • 1 pinch Salt
  • 1 pinch Black Pepper


Egg Fried Rice

  • Start with the rice. Prep the veg that needs prepped by chopping and setting aside.
  • Heat up a wok or large frying pan over a high heat and add sesame oil. Add the cold cooked rice to the pan and stir around for 3-4 minutes – you should be able to get a little browning on the rice. Cook until the rice is reheated. Add the peas, carrot, spring onions and garlic and stir constantly for another 3-4 minutes so that none of the veg stick to the pan.
  • Move the rice to one side of the pan and crack the eggs into the space left behind. Allow to cook untouched for one minute, then break up with a spoon/spatula; folding into the rice until solid curds of egg appear throughout the rice. Season with soy sauce and pepper, adding salt if needed. Turn off heat and cover with a lid.

Sesame Chicken

  • Cut up the chicken thighs and place in a large bowl. Add 1 tbsp of sesame oil, the sugar, five spice, 1 tbsp of soy sauce and 1 egg to the bowl and mix in.
  • Add the cornflour – plus a pinch of salt and pepper – and rub it into the chicken. This gets messy – the chicken will become gloopy and start to stick together, but make sure each piece is coated and they should separate. Add a little more cornflour if necessary.
  • Mix the ingredients for the sesame sauce together in a small bowl.
  • Prep the veg that needs prepped and set aside.
  • Add vegetable oil to a wok or large pot over medium high – it'll depend on the size of wok/pot you are using, but we want to shallow fry the chicken, so as much oil as that takes, please.
  • Add the marinaded chicken to the oil and fry until golden brown – around 6-8 minutes. Remove the chicken with a slotted spoon or slice and place on kitchen towels/over a wire rack.
  • In a separate pan or pot, heat 1 tbsp of sesame oil over a high heat until smoking. Add the onion and pepper and stir fry until lightly browned, then pour over the sauce and bring to a boil. Once boiling, add the chicken pieces and sesame seeds, and stir through to mix. Add salt and pepper and serve immediately.

After a Friday night fakeaway, you cheeky little scamp? You’ll probably want to check out our Easy Skillet Pizza recipe, in that case.

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