Sesame Chicken Over Rice – A Sweet, Savory Weeknight Favorite

Craving takeout at home? This easy sesame chicken over rice recipe features crispy golden chicken tossed in a sweet, sticky sesame glaze—served over fluffy rice. Ready in under 30 minutes, it’s perfect for busy weeknights, family dinners, or when you need a flavorful comfort food fix.

Sesame chicken over rice is one of those meals that feels like a cozy hug in a bowl. It’s got everything you crave—crispy golden chicken, a sticky-sweet sesame glaze, and a bed of warm, fluffy rice that soaks up every delicious drop. It’s comfort food, plain and simple, but with a little kick of flair.

If you love flavorful rice dishes like this, you’ll also want to try our halal chicken over rice for a spiced street-food spin.

What I love most? It’s just as easy to whip up as it is to order takeout—only fresher, faster, and way more satisfying. And let’s be honest, the smell of that sauce bubbling on the stove? Absolutely irresistible.

Whether you’re feeding picky eaters, cooking for two, or meal prepping for the week ahead, this dish never disappoints. I’ve made it more times than I can count, and it’s always a hit around our dinner table. So grab your skillet, and let’s turn tonight into a takeout-style success story—right from your own kitchen.

Main Ingredients for Sesame Chicken Over Rice (The Stars of the Show)

To make the best sesame chicken over rice, you’ll need just a few pantry staples and some good ol’ chicken breast. Let’s break it down:

• Chicken Breasts (3 fillets):
  Boneless, skinless, and cut into bite-size chunks. These cook up quickly and stay tender. For more comfort food classics, check out our cheesy chicken and rice casserole—it’s creamy, cheesy, and pure comfort.
• Vegetable Oil (5 tbsp):
  For shallow frying. Use a neutral oil with a high smoke point.
• Eggs (2, lightly beaten):
  Helps the flour coating stick to the chicken and adds extra crispness.
• Cornflour (3 tbsp):
  Also known as cornstarch. Gives the chicken that light, crispy texture.
• All-Purpose Flour (10 tbsp):
  Forms the bulk of the crispy coating.
• Salt & Pepper (½ tsp each):
  Just enough to season the coating without overpowering the sauce.
• Garlic Salt (½ tsp):
  A touch of savory magic.
• Paprika (2 tsp):
  Adds mild warmth and color to the chicken coating.
• Sesame Oil (1 tbsp):
  Optional, but it lends a rich, nutty flavor that really elevates the sauce.
• Garlic (2 cloves):
  Fresh and fragrant. Don’t skip it.
• Chinese Rice Vinegar (1 tbsp):
  Brings balance and tang. White wine vinegar works in a pinch.
• Honey (2 tbsp):
  The sweet side of our sticky sauce. Natural and delicious.
• Sweet Chili Sauce (2 tbsp):
  Adds a bit of spice and zing. You can go heavier or lighter depending on your heat preference.
• Ketchup (3 tbsp):
  A surprising MVP—gives the sauce color, body, and a gentle acidity.
• Brown Sugar (2 tbsp):
  Adds caramel notes and sweetness.
• Soy Sauce (4 tbsp):
  Brings salt, umami, and depth to the sauce.

Additional Ingredients & Smart Substitutes

Hey, sometimes you just don’t have everything on hand to make Sesame Chicken Over Rice—and that’s totally okay! Here are a few extras and clever swaps to help you out:

• Spring Onions (for garnish):
  Add a fresh, zesty crunch on top. If you don’t have them, a sprinkle of chopped cilantro or parsley works, too.
• Sesame Seeds (2 tbsp):
  For that toasty finish. Optional, but highly recommended. You can use black or white sesame seeds—or both for flair!
• Boiled Rice:
  Jasmine rice is ideal for its fragrance, but honestly, any cooked white or brown rice will do.
• Chicken Thighs:
  Want extra juicy meat? Use boneless thighs instead of breasts.
• Maple Syrup:
  Out of honey? Maple syrup is a great backup—just a touch more earthy.
• Gluten-Free Option:
  Use tamari instead of soy sauce and gluten-free flour for coating.

Expert Tips for Better-Than-Takeout Results

I’ve made this sesame chicken over rice more times than I can count, and let me tell you—it’s pretty forgiving. Still, here are a few little nuggets of wisdom to make sure yours turns out chef’s kiss perfect every time:

• Double-Coating is Your Best Friend:
  Want ultra-crispy chicken? Dip each piece in egg and flour twice. Yes, it’s a little more effort, but the crunch is worth it. If you prefer a hands-off approach, try our dump-and-bake chicken tzatziki with rice for a flavorful, oven-ready alternative.
• Work in Batches When Frying:
  Don’t overcrowd the pan, or you’ll steam the chicken instead of crisping it. Give those nuggets room to dance.
• Keep it Warm in the Oven:
  If you’re making a big batch, place cooked chicken on a wire rack in a warm oven (around 200°F/90°C) while you finish the rest.
• Use a Wok or Wide Pan for the Sauce:
  This helps the sauce coat the chicken evenly. Plus, it just feels fancier, doesn’t it?
• Taste the Sauce Before Adding Chicken:
  Everyone’s sweetness or spice preference is different. Give it a little taste and tweak it how you like it.
• Don’t Skip the Garnish:
  Those chopped spring onions and sesame seeds? Not just pretty—they add crunch and flavor that bring the whole dish together.
• Meal Prep It!
  This dish keeps really well in the fridge for 2–3 days. Just keep the sauce and chicken separate until reheating for best texture.

Recommended Techniques for Sesame Chicken Over Rice

Here’s a quick list of kitchen best practices for this dish:

• Prep all your ingredients before turning on the heat
  (this is called “mise en place” and makes everything smoother).
• Use tongs or chopsticks for coating and flipping chicken—keeps fingers cleaner.
• Let fried chicken rest on a wire rack instead of paper towels to stay crispy.
• Simmer the sauce on low heat to avoid burning the sugar.
• Add chicken to sauce right before serving for the best crunch.

Prefer a one-pan approach? Our one pot chicken and rice is a no-fuss favorite that’s easy on cleanup.

Step-by-Step Instructions​

1. Coat the Chicken: In a large bowl, combine your flour, cornflour, paprika, garlic salt, salt, and pepper. Dip each chicken piece in the beaten eggs, then dredge thoroughly in the flour mix. Set aside.
2. Fry Until Golden: Heat the oil in a skillet or deep pan. Once hot, fry the chicken in batches until golden brown and crispy—about 4–5 minutes per side. Transfer to a rack or plate lined with paper towels.
3. Whip Up the Sauce: In another pan, heat sesame oil (if using). Sauté the garlic for 30 seconds, then add rice vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce. Stir well and simmer for 2–3 minutes.
4. Combine Chicken & Sauce: Toss the crispy chicken into the pan with the sauce. Stir gently to coat each piece.
5. Serve & Garnish: Plate the chicken over boiled rice. Sprinkle with sesame seeds and chopped spring onions. Dig in! Want to spice things up? Try serving it over chicken red rice for a bold, colorful twist.

Additional Guide: Variations & Special Touches

This dish is super adaptable—once you’ve nailed the base, you can get creative! Here are a few fun spins:

• Add Veggies:
  Stir-fry bell peppers, broccoli, or snap peas and toss them in with the chicken.
• Spicy Kick:
  Add a teaspoon of sriracha or a pinch of crushed red pepper flakes to the sauce.
• Orange-Sesame Chicken:
  Add a splash of orange juice and some zest for a citrus twist.
• Air Fryer Friendly:
  Instead of frying, air fry the coated chicken at 400°F (200°C) for 10–12 minutes, flipping halfway.
• Lettuce Wrap Style:
  Ditch the rice and serve the saucy chicken in butter lettuce cups for a low-carb version. Or go even lighter with our chicken and cauliflower rice recipe—it’s hearty and wholesome without the carbs.

Frequently Asked Questions About Sesame Chicken Over Rice

Conclusion

So there you have it—sesame chicken over rice, made right in your kitchen, no delivery tip required. It’s one of those meals that feels fancy but comes together without fuss. The crispy chicken, the glossy sauce, the comforting rice… what’s not to love?

Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to bring smiles around the table. And if your family’s anything like mine, there won’t be leftovers for long.

Go on—give it a try this week. I’d love to hear how it turns out for you!

Happy cooking,

Sesame Chicken Over Rice – A Sweet, Savory Weeknight Favorite

This sweet and savory sesame chicken over rice recipe is a perfect weeknight dinner that’s easy to make and packed with bold, comforting flavors the whole family will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Asian, Chinese-Inspired

Servings 4 servings

Calories 520 kcal

Equipment

• Wok or large frying pan
• Mixing Bowls
• Whisk
• Measuring spoons

Ingredients

  

For the Chicken

• 3 chicken breast fillets cut into bite-size chunks
• 5 tbsp vegetable oil
• 2 eggs lightly beaten
• 3 tbsp cornflour (cornstarch)
• 10 tbsp all-purpose flour
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.5 tsp garlic salt
• 2 tsp paprika

For the Sauce

• 1 tbsp sesame oil optional
• 2 garlic cloves peeled and minced
• 1 tbsp Chinese rice vinegar or white wine vinegar
• 2 tbsp honey
• 2 tbsp sweet chili sauce
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 4 tbsp soy sauce

Instructions

 

• In a bowl, whisk the eggs. In a separate bowl, combine flour, cornflour, salt, pepper, garlic salt, and paprika.
• Dip the chicken pieces into the egg mixture, then coat in the flour mixture.
• Heat vegetable oil in a pan. Fry the coated chicken in batches until golden and cooked through. Drain on paper towels.
• In a separate pan, heat sesame oil. Add garlic and sauté until fragrant.
• Add vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce. Simmer until thickened.
• Toss the fried chicken in the sauce until well coated.
• Serve hot over steamed rice. Sprinkle with sesame seeds and chopped scallions if desired.

Notes

For extra heat, add a pinch of red pepper flakes to the sauce. Want it lighter? Bake the chicken instead of frying.

Keyword easy chicken recipe, sesame chicken over rice

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