Name: Crispy Sesame Chicken and Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1/2 cup cornstarch (for coating); 1/2 cup all-purpose flour; 2 eggs, beaten; Salt and pepper, to taste; Oil for frying; 1 tbsp sesame seeds, toasted; 2 green onions, sliced (for garnish); 1/4 cup soy sauce (for sauce); 2 tbsp honey; 2 tbsp rice vinegar; 2 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 3 cups cooked rice (preferably day-old); 2 eggs, lightly beaten (for fried rice); 1/2 cup carrots, diced; 1/2 cup peas; 2 green onions, sliced; 2 tbsp soy sauce (for fried rice); 1 tbsp sesame oil (for fried rice); 1 tbsp vegetable oil

Jump to Recipe·Leave a Review

There’s something truly satisfying about a plate of crispy sesame chicken paired with flavorful fried rice. This recipe brings together tender chicken coated in a crunchy sesame crust, tossed in a glossy, sweet-savory sauce, and served with perfectly seasoned fried rice. It’s my go-to dish when I want a comforting meal that feels like takeout but tastes even better made at home.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor right from my own kitchen. The chicken is crispy on the outside, juicy on the inside, and coated in a rich sesame sauce that balances sweetness and umami beautifully. The fried rice complements it perfectly—savory, aromatic, and full of texture from scrambled eggs, vegetables, and rice. It’s a complete meal that’s both satisfying and impressive, yet easy enough to make any night of the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crispy Sesame Chicken:

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Cornstarch
All-purpose flour
Eggs, beaten
Salt and pepper
Oil for frying
Sesame seeds, toasted
Green onions, for garnish

For the Sesame Sauce:

Soy sauce
Honey
Rice vinegar
Brown sugar
Garlic, minced
Sesame oil
Cornstarch slurry (cornstarch mixed with a little water)

For the Fried Rice:

Cooked rice (preferably day-old)
Eggs, lightly beaten
Carrots, diced
Peas
Green onions, sliced
Soy sauce
Sesame oil
Vegetable oil

Directions

Prepare the chicken: I start by seasoning the chicken pieces with salt and pepper. Then, I coat them first in flour, dip them into beaten eggs, and roll them in cornstarch for that extra crunch.
Fry the chicken: I heat oil in a skillet over medium-high heat and fry the chicken until golden and crispy. Once cooked, I transfer the pieces to a paper towel to drain.
Make the sauce: In a saucepan, I whisk together soy sauce, honey, rice vinegar, brown sugar, minced garlic, and sesame oil. I let it simmer until slightly thickened, then add the cornstarch slurry and stir until glossy.
Toss and coat: I toss the fried chicken pieces in the sauce until they’re fully coated, then sprinkle toasted sesame seeds and sliced green onions over the top.
Prepare the fried rice: In a large wok or pan, I heat oil, scramble the eggs, and set them aside. I then sauté carrots and peas until tender, add the rice, and stir-fry with soy sauce and sesame oil. Finally, I mix in the scrambled eggs and green onions.
Serve: I serve the crispy sesame chicken on top of the fried rice, letting the sauce soak slightly into the grains.

Servings and Timing

This recipe serves 4 people. The total time is about 40 minutes — 20 minutes for preparation and 20 minutes for cooking.

Variations

I sometimes swap the chicken for shrimp or tofu to change things up. For a bit of heat, I like to add a dash of sriracha or red pepper flakes to the sauce. I also enjoy adding diced bell peppers or broccoli for extra texture and color. And when I’m short on time, I use store-bought rotisserie chicken, toss it in the sesame sauce, and serve it over freshly made fried rice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to use a skillet over medium heat to bring back the crispiness of the chicken. The fried rice reheats well in a pan with a splash of soy sauce or a drizzle of sesame oil to refresh the flavors.

FAQs

How can I make the chicken extra crispy?

I make sure to double-coat the chicken in cornstarch and fry it in hot oil without overcrowding the pan. That keeps the coating light and crunchy.

Can I bake the chicken instead of frying it?

Yes, I can bake the chicken at 400°F (200°C) for about 20 minutes, flipping halfway through, then toss it in the sauce. It won’t be quite as crispy, but it’s a healthier option.

What kind of rice works best for fried rice?

Day-old jasmine rice is my favorite because it’s slightly dried out, which prevents clumping and gives the best texture when stir-frying.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce a day in advance and store it in the fridge. I just reheat it gently before tossing it with the chicken.

What can I serve with sesame chicken and fried rice?

I like to serve it with steamed broccoli, egg rolls, or a light cucumber salad for balance.

Conclusion

This crispy sesame chicken and fried rice recipe is a perfect blend of crunch, flavor, and comfort. I love how every bite combines the sweetness of the sauce, the crispiness of the chicken, and the savory depth of the fried rice. It’s a satisfying meal that always impresses and reminds me why homemade takeout-style dinners are simply unbeatable.