Instructions
Step 1 Coat the chicken pieces in cornstarch, then dip into the beaten eggs until fully coated.
Step 2 Heat 2 tablespoons of vegetable oil in a pan over medium-high heat and fry the chicken until crispy and golden brown. Remove and set aside.
Step 3 In a bowl, whisk together soy sauce, honey, brown sugar, ketchup, rice vinegar, sesame oil, garlic, and ginger to make the sauce.
Step 4 In the same pan, pour in the sauce and simmer for 2–3 minutes until slightly thickened.
Step 5 Add the fried chicken to the sauce and toss until evenly coated and sticky. Sprinkle with sesame seeds and set aside.
Step 6 In a wok or large pan, heat the remaining oil. Pour in the lightly beaten eggs and scramble until just set.
Step 7 Add the mixed vegetables and cook for 2 minutes, then stir in the cooked rice and mix thoroughly.
Step 8 Season the fried rice with salt and black pepper, then stir in chopped green onions and cook for another 1–2 minutes.
Step 9 Serve the sticky sesame chicken alongside the egg fried rice and garnish with extra green onions if desired.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat chicken in a skillet to maintain crispiness and rice in a separate pan with a splash of water.
Microwave reheating works in short intervals, stirring between each for even heating.
For best results, store the chicken and rice separately to preserve texture.
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