Crispy Sesame Chicken and Fried Rice
| FRIED RICE | |
| 1 tbsp | butter |
| ½ cup | frozen vegetables (peas and corn) |
| 2 | eggs, whisked |
| 2 cups | cooked rice |
| ¼ cup | tamari or all-purpose soy sauce |
| CHICKEN | |
| 500 g | chicken thigh fillet, diced (chicken breast works well too) |
| 1 | egg |
| 1 tsp | garlic powder |
| 1 tsp | paprika |
| ½ tsp | salt |
| ½ tsp | pepper |
| ½ cup | corn flour/cornstarch |
| Oil to fry (see note 1) | |
| SAUCE | |
| 1 tbsp | olive oil |
| 1 tsp | garlic, minced |
| ¼ cup | tamari or all-purpose soy sauce |
| ½ cup | brown sugar |
| 1 tsp | sesame oil |
| 1 tbsp | corn flour/cornstarch mixed with ¼ cup water (see note 2) |
| 1 | spring onion/scallion, finely sliced to serve |
| FRIED RICE |
| Heat the butter on high heat in a large pan. Add frozen vegetables and eggs. Cook until the eggs become firm (for 1-2 minutes). |
| Add rice and tamari or soy sauce. Cook for 2 minutes and set aside. |
| CHICKEN |
| Combine the chicken, egg, garlic powder, paprika, salt, pepper and corn flour in a large bowl. The ingredients will form a thick paste around the chicken. |
| Heat the oil on medium heat in a large pan and fry the chicken for 3-4 minutes until golden (see note 1 for oil options). |
| Set the chicken aside to drain on a paper towel. |
| SAUCE |
| 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 the tamari or all-purpose soy sauce, brown sugar and 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, if it is too thick (see note 2). |
| Return the chicken to the pan and stir to coat evenly. |
| Serve the fried rice topped with the chicken and spring onions. |
| NOTES |
| 1 – Good quality olive oil can be used for frying, but if a neutral taste is preferred, use canola or vegetable oil. |
| 2 – The sauce should be able to coat the chicken easily. 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, and cook for 1 minute or until thickened. If the sauce is too thick, add 1/4 cup of water, 1 tbsp at a time. |