Instructions
Step 1 Coat the chicken pieces in cornstarch, then dip them into the beaten eggs until fully coated.
Step 2 Heat vegetable oil in a large pan over medium-high heat. Fry the chicken pieces until golden brown and crispy. Remove and set aside.
Step 3 In a bowl, mix soy sauce, honey, brown sugar, ketchup, rice vinegar, sesame oil, garlic, and ginger to create the sauce.
Step 4 In the same pan, pour in the sauce and cook for 2–3 minutes until it thickens slightly.
Step 5 Add the crispy chicken to the sauce and toss until evenly coated and sticky.
Step 6 In another pan or wok, scramble the eggs lightly, then add the mixed vegetables and cook for 2 minutes.
Step 7 Add the cooked rice to the vegetables and stir-fry, seasoning with salt and black pepper.
Step 8 Combine everything well and cook for another 2–3 minutes, then remove from heat.
Step 9 Serve the sticky sesame chicken over the fried rice and garnish with green onions and sesame seeds.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to maintain texture, adding a splash of water if needed.
Microwave reheating works as well; heat in intervals and stir between each.
For best texture, store the chicken and rice separately if possible.
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