Steps to Prepare Award-winning Sesame Chicken with Egg-Fried Rice

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Homemade Sesame Chicken with Egg-Fried Rice. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sesame Chicken with Egg-Fried Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sesame Chicken with Egg-Fried Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sesame Chicken with Egg-Fried Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sesame Chicken with Egg-Fried Rice estimated approx 90 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Sesame Chicken with Egg-Fried Rice using 26 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Sesame Chicken with Egg-Fried Rice:

1. For Chicken and Sauce:
2. 300 ml Chicken Stock
3. 3 tbsp Honey
4. 3 tbsp Brown Sugar
5. 2 tbsp Rice Wine Vinegar
6. 60 ml Soy Sauce
7. 1 tbsp Sesame Oil
8. 1 tsp Garlic
9. 1/8 tsp Chilli Powder
10. 1/4 tsp Ground Ginger
11. 1 tbsp Cornflour + Water
12. 3-4 Chicken Breasts
13. 50 g Cornflour
14. 2 Eggs
15. 1 tsp Sesame Seeds
16. Oil for Frying
17. For Rice:
18. 3 Eggs
19. 1 tsp Sesame Oil
20. 1 tsp Salt
21. 2 tbsp Oil
22. 3 Spring Onions
23. 2 tsp Garlic
24. 10 oz Jasmine Rice, Cooked
25. 1 tbsp Soy Sauce
26. 2 Handfuls Frozen Peas

Instructions to make to make Sesame Chicken with Egg-Fried Rice

1. Preheat the oven to 160oC or gas 4. Lightly grease a glass baking dish with butter or oil.
2. In a bowl, mix together the chicken stock, brown sugar, honey, rice wine vinegar, soy sauce, sesame oil, chilli powder, garlic and ginger. Set aside.
3. Place the cubed chicken into a bowl with the whisked eggs. Ensure the chicken is fully coated and then place into a freezer bag filled with cornflour. When all chicken pieces are in, shake the bag to evenly coat each chicken.
4. Heat the oil in a frying pan and cook the chicken for 1-2 minutes on either side, until mostly cooked through and slightly crisped. Remove from the pan and absorb oil by placing onto kitchen paper.
5. Add the chicken to the prepared baking dish and then pour over the sauce. Add the mix of cornstarch and water to thicken and then place into the oven for 45 minutes, stirring every 15.
6. For the rice: Beat the eggs with the sesame oil and a quarter teaspoon of salt. Heat the vegetable oil in a wok and add the spring onions, peas and garlic, fry until slightly softened.
7. Add the cooked rice and soy sauce and stir until fully combined. Push the rice to one side of the pan and lightly scramble the egg in the other half. Once cooked, stir the egg and the rice together.
8. Serve the rice and chicken together with some freshly roasted sesame seeds.

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