Sesame Chicken With Pork Fried Rice

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Sesame Chicken With Pork Fried Rice is ready in one pan and takes only 15 minutes to cook. It is made with tender chicken covered in a sweet Asian sauce and has a crunchy sesame crust, served on top of crispy rice.

Unless you are following the Paleo diet, this is one of my favorite dinner recipes. I love to make this meal on a weeknight when I have time to enjoy it. Sesame Chicken With Pork Fried Rice is so delicious and easy to make. It will be your new favorite dish!

Sesame Chicken

Ordering Chinese take-out is fun and delicious. It’s even more fun making the classics at home.

We love all types of Chinese cuisine classic dishes, such as General Tso’s Chicken, Pork Dumplings with Peanut Sauce, and Kung Pao Shrimp. And this dish does not disappoint. You’ll be amazed at the results and it all comes together in about 30 minutes!

A dinner plate filled with a bed of white rice with sesame chicken on top of it and a pair of chop sticks nearby.

How To Make Sesame Chicken

We have been enjoying this dish ever since our early days in NYC.

Like millions and millions of people around the world, we have been ordering Chinese take-out for years and there has probably never been a time that Wesley didn’t order sesame chicken.

When we decided to make it at home, it took quite a bit of practice to get it just right. But, folks, we think this version is pretty spot on.

How To Make the Chicken Extra Crispy

For the chicken, we love going with boneless skinless chicken thighs cut into bite-sized pieces.

To get that crunchy exterior that we all love so much, we use a combination of corn starch and flour.

This mixed with egg yolks, and a little soy sauce, and Chinese cooking wine (Shaoxing wine), salt, and pepper will yield the perfect crunchy chicken when cooked in peanut oil at 365F.

A glass bowl filled with uncooked pieces of chicken meat that has been coated with corn starch, flour, egg yolks, and seasonings.

We use our wok to quickly fry up the coated chicken.

Peanut oil works well because it can handle high heat, and imparts a nice flavor to the chicken.

EXPERT TIP: If you would rather not deep fry the chicken, you can easily stir-fry the coated chicken. After sautéing the garlic and ginger, toss in the chicken and stir-fry until golden and cooked through, usually about 8 to 10 minutes.

A kitchen spider holding piece of fried chicken over a wok filled with hot oil.

Building the Classic Flavor

After you’ve fried up the chicken, you’ll need to let the oil cool somewhat and then safely discard it. We pour it into an empty coffee can and then take it, along with other used oil containers to our local ‘used oil’ drop-off facility. Check with your local municipality, many will even come and pick up the used oil/grease from your home.

Now, back to the wok.

Wipe it clean with a paper towel, and then heat 4 tablespoons of peanut oil. Toss in the minced garlic and fresh ginger and stir-fry for about 30 seconds.

EXPERT TIP: Once you start to stir-fry, everything cooks very quickly. Because of this, mise en place (or everything in place) is really important. This simply means, have all of your ingredients prepped and measured out before you get started. You won’t have time to measure anything out once you get going.

A wok on a gas-burning stove with hot oil and simmering minced garlic and ginger in it.

The Classic Sesame Chicken Sauce

Folks, this dish is about crunchy chicken, without a doubt.

But equally important:  The sauce has got to be just perfect.

Here’s what you’ll need to make the perfect sesame chicken sauce:

  • Sesame oil
  • Honey
  • Chinese cooking wine (Shaoxing)
  • Tomato paste
  • Brown sugar
  • Soy sauce
  • Chicken stock
  • Corn starch

Once added to the wok, stir constantly. After just a couple of minutes, the sauce will thicken and become the perfect coating for the chicken.

Once the sauce has thickened somewhat, it’s time to add the chicken.

Carefully transfer the fried chicken pieces into the sauce.

Stir continuously until the chicken is fully coated and heated through, about another 2 minutes.

A wok on a gas-burning stove filled with sesame chicken and wooden spoon.

We love to stir in another tablespoon of sesame oil once the dish is ready.

The classic garnishes are sesame seeds and thinly chopped scallions (green onions).

EXPERT TIP: The use of a wok ring helps keep your wok steady as you are frying and stir-frying. It’s really essential for deep-frying. It keeps the wok in place and still allows the burner to heat the wok.

How To Serve Sesame Chicken

We love serving the dish right out of the wok, but it’s also beautiful brought to the table on a platter.

Make sure to have a nice batch of our Perfectly Steamed Rice on hand.

You can garnish with the sesame seeds and scallions before serving, or allow guests to add to their own liking.

Extra soy sauce on the side is a nice touch, too.

Crispy Sesame Chicken and Fried Rice

  • Prep: 5 mins
  • 12 mins
  • Serves: 4
crispy sesame chicken

Crispy chicken coated in a thick, sticky, soy and sesame glaze and served with simple fried rice. My whole family loves this and it’s a delicious, homemade alternative to takeaway!

Ingredients

Fried Rice 

  • 1 tbsp butter
  • 1/2 cup frozen vegetables (peas and corn)
  • 2 eggs, scrambled
  • 2 cups cooked rice
  • 1/4 cup tamari or all purpose soy sauce

Chicken

  • 500g chicken thigh fillet, diced (chicken breast works well too)
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup corn flour
  • Oil to fry (see note 1)

Sauce

  • 1 tbsp olive oil
  • 1 tsp garlic, minced
  • 1/4 cup tamari or all purpose soy sauce
  • 1/2 cup brown sugar
  • 1 tsp sesame oil
  • 1 tbsp corn flour mixed with 1/4 cup water (see note 2)
  • 1 spring onion, finely sliced to serve

Method

Fried Rice

  1. Heat butter on high heat. Add frozen vegetables and egg. Cook until egg has hardened (for 1-2 minutes).
  2. Add rice and tamari or soy sauce, cook 2 minutes, set aside.

Chicken

  1. In a large bowl, combine the chicken, egg, garlic, powder, paprika, salt, pepper and corn flour. The ingredients will form a thick paste around the chicken.
  2. Heat oil on medium heat in a large pan and fry the chicken for 3-4 minutes until golden (see note 1 for oil options).
  3. Set chicken aside to drain on paper towel.

Sauce

  1. In a large pan, heat 1 tbsp olive oil on medium heat. Add the minced garlic and cook, stirring for 30 seconds until fragrant. Add tamari or all purpose soy sauce, brown sugar and the sesame oil. Cook for 2-3 minutes until the sauce begins to thicken. Add the corn flour and water if the sauce is too thin or 1/4 cup water, 1 tbsp at a time (see note 2).
  2. Return the chicken to the pan and stir to evenly coat.
  3. Serve the fried rice topped with chicken, sauce and spring onions.

Note 1 – Use olive oil to shallow fry or canola oil to deep fry. Although I prefer using olive oil in my cooking, I like to use canola oil for this recipe. It has no taste and has a high smoke point which means the chicken cooks quickly without the oil burning. If you are using olive oil, use a medium-low heat. You may find you need to cook the chicken a little bit longer (3-4 minutes).

Note 2 – The sauce should be able to easily coat the chicken. The consistency should be a little thinner than honey. If the sauce is too thin, add the corn flour and water mixture 1 tbsp at a time to thicken, cook for 1 minute or until thickened. If the sauce is too thick add 1/4 cup of water, 1 tbsp at a time.

SESAME CHICKEN RECIPE

This easy Sesame Chicken Recipe combines pieces of battered crispy fried chicken with an easy eight ingredient sauce that has both sweet and salty flavors with just a hint of spice. It is so simple to prepare and tastes so much better than takeout. Enjoy it garnished with thin sliced green onion and toasted sesame seeds. Serve this tasty protein filled dish over quinoa or brown rice. 

Crispy fried chicken pieces with a sweet and salty sesame sauce.

Do you like Chinese? We just love it. Most Asian dishes are easy to prepare once you learn just a few tricks to the trade. This Easy Sesame Chicken Recipe is one of my favorites with so much incredible flavor.

Soft Gingerbread Cookies

These scrumptious Soft Gingerbread Cookies are so full of flavor, slightly crispy on the edges and soft and chewy on the inside.

HOW TO MAKE SESAME CHICKEN RECIPE

Start by beating the eggs, cornstarch, salt, and pepper together.  Then add the chicken and stir to combine. Let it sit for a few minutes while you heat several inches of vegetable oil over medium high heat in a heavy pot or Dutch Oven.  Once the the vegetable oil is hot fry the chicken pieces until they are golden brown and crispy. Work in batches and move to paper towels to drain.

Meanwhile in a large dry skillet over medium high heat add the sesame seeds and cook until lightly toasted shaking the skillet several times.  Remove the sesame seeds to a small bowl.

In the same skillet heat a little olive oil over low heat. Add the garlic and cook for 1 minute while stirring constantly .  Add the soy sauce, rice vinegar, sesame oil, honey, brown sugar, ketchup, and chili sauce.  Simmer while you finish pan frying the chicken. Mix the cornstarch with the water and whisk into the sauce mixture and cook until thickened.

Add the cooked chicken to the skillet. Stir to combine with the sauce and garnish with the green onions and toasted sesame seeds.  Serve over rice or Chinese noodles.

A skillet full of breaded fried chicken bites coated with a sweet sesame sauce.

RECIPE NOTES AND HELPFUL TIPS

  • Lots of my readers just love lots of sauce.  If you are one of these people double the ingredients for the sauce.
  • This Sesame Chicken Recipe has a hint of spice to it but the honey makes it very mellow.  If in doubt add the chili sauce very slowly and taste. Your taste buds will tell you when to stop.
  • This recipe is best served right away.  If for some reason you get held up don’t combine the sauce and chicken.  Save that part until right before you sit down at the table.
  • If the sauce sits too long and gets too thick add 1-2 tablespoons of water at a time until desired thickness.
  • Take a few minutes and toast the sesame seeds.  It is well worth the effort.
  • Chicken thighs can be substituted for the chicken breasts.  They are just as delicious.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
Sweet sesame chicken sprinkled with toasted sesame seeds and sliced green onions.

WHAT IS SAMBAL OELEK?

Sambal oelek is ground fresh chili paste and it can be found in the Asian food section of your local grocery store. It is quite spicy but when paired with other ingredients like soy sauce, honey, and brown sugar it really tames it and the overall taste is very flavorful and satisfying. Store up to two months in the refrigerator or freeze in small containers for up to six months.

NOTES

  • Lots of my readers just love lots of sauce.  If you are one of these people double the ingredients for the sauce.
  • This Sesame Chicken Recipe has a hint of spice to it but the honey makes it very mellow.  If in doubt add the chili sauce very slowly and taste. Your taste buds will tell you when to stop.
  • This recipe is best served right away.  If for some reason you get held up don’t combine the sauce and chicken.  Save that part until right before you sit down at the table.
  • If the sauce sits too long and gets too thick add 1-2 tablespoons of water at a time until desired thickness.
  • Take a few minutes and toast the sesame seeds.  It is well worth the effort.
  • Chicken thighs can be substituted for the chicken breasts.  They are just as delicious.
  • Store leftovers in an airtight container in the fridge for up to 3 days. 

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