Instructions
Step 1. Cook the white rice according to package directions and keep warm.
Step 2. In a large bowl, season the chicken pieces with salt, black pepper, and garlic powder.
Step 3. Place the beaten eggs in one bowl and the cornstarch in another.
Step 4. Dip each piece of chicken into the egg mixture, then coat thoroughly with cornstarch.
Step 5. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Step 6. Fry the chicken in batches for 4 to 5 minutes until golden brown and crispy.
Step 7. Transfer the cooked chicken to a paper towel-lined plate.
Step 8. In a saucepan, combine soy sauce, honey, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil.
Step 9. Bring the mixture to a gentle simmer over medium heat.
Step 10. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water.
Step 11. Stir the cornstarch slurry into the sauce and cook for 1 to 2 minutes until thickened.
Step 12. Add the crispy chicken to the sauce and toss until evenly coated.
Step 13. Divide the cooked rice among serving bowls.
Step 14. Spoon the sesame chicken over the rice.
Step 15. Garnish with sesame seeds and sliced green onions before serving.
Storage and Reheating Tips
Store leftover sesame chicken and rice separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a skillet over medium heat until warmed through.
For the crispiest texture, reheat the chicken in an air fryer or oven before tossing with any extra sauce.
Add a splash of water when reheating rice to restore moisture.
The chicken and sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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