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