Classic nuggets with a makeover will become a welcome addition to your family table

A classic takeaway dish at home and on a budget. These sticky sesame nuggets of gold will have you wanting more.

Jasmin Weston's sticky sesame chicken

Jasmin Weston

less than 2 min read

2 hours ago

The Weekend Australian Magazine

Print

A classic takeaway dish at home and on a budget. These sticky sesame nuggets of gold will have you wanting more. Don’t be surprised if this dish becomes part of your weekly dinner rotation.

Try too my Greek one-pot chicken, and my pumpkin and fried sage risotto.

Sticky sesame and rice will become a family favourite at your house, says Jasmin.

Everyday Eats, by Jasmin Weston (Plum, $39.99). Photography by Ben Dearnley

Sticky sesame chicken & rice

Ingredients

• 750g-1kg chicken thigh fillets, diced
• 2 cups rice, jasmine or basmati
• 125ml (½ cup) neutral oil (grapeseed, vegetable, canola)
• 2 tablespoons sesame seeds, plus extra to serve
• Marinade
• 2 tablespoons soy sauce
• ½ teaspoon freshly ground black pepper
• 3 tablespoons corn­our
• 1 teaspoon bicarbonate of soda

Sauce

• 3 tablespoons soy sauce
• 3 tablespoons tomato sauce
• 2 garlic cloves, neatly chopped
• 1 teaspoon freshly grated ginger
• 2 tablespoons sugar
• 2 teaspoons cornfl­our

Method

1. In a bowl, combine all the ingredients for the marinade. Add the diced chicken, toss to coat, then place in the fridge to marinate for 1 to 24 hours (the longer the better).
2. Once the chicken has finished marinating, in a separate bowl, combine all the ingredients for the sauce and set aside.
3. Wash the rice until the water runs clear. Add the rice to a pot with 3 cups of water and bring to the boil over high heat with the lid on (this should take approximately 5 minutes). Once it starts to boil, reduce the heat to low and let it cook for another 10 minutes. After 10 minutes, turn the heat off completely and allow the residual heat to steam the rice for an additional 15 minutes. Do not lift the lid until you’re ready to serve.
4. Heat the oil in a frying pan over medium to high heat and fry the chicken for 4 to 5 minutes, flipping every minute or so until golden. I recommend doing this in two batches to avoid overcrowding the pan.
5. Once cooked, transfer the chicken to a wire rack set over a tray, or a plate lined with paper towel to absorb any excess oil. Discard the majority of the oil in the pan and reduce the heat to low.
6. Add the sauce to the pan and bring to a low simmer. Return the chicken to the pan, followed by the sesame seeds, and toss until the chicken is evenly coated. Serve on a bed of rice with the additional sesame seeds on top.

Serves 4