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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.