Uploaded April 2026 | Updated September 2026, 4 hours ago
Recipe at the bottom 👇
The Rhonda: https://www.bunstersworldwide.com.au/products/fire-to-fork-rhonda-liquor-500ml?srsltid=AfmBOoo_u5XorgepVjXic7ttHBo_B8T3m9mMrndVyIaSyIqYLk5zm95y
My New Book – firetofork.net/product/iifire-ii-fork-book
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Sesame Chicken Recipe:
Ingredients
• 3x skin-on chicken thighs
• Frying oil
• 1 egg
• ¼ cup cornflour
• 1 cup of rice
• Spring onions
Sauce ingredients
• ¼ cup ketchup
• ¼ cup soy sauce
• 1tsp sugar
• 2 tbspn rice vinegar
• 2 tbspn sesame oil
• 3 cloves of garlic finely diced
• 1 tbspn sesame seeds
• 3 tbspn sriracha sauce
Directions
• Remove the bone from the chicken thighs and slice in to 2x2cm cubes.
• Add the egg and cornflour to the chicken and mix until they are coated in the sticky mixture evenly.
• Combine all the ingredients for the sauce in a frypan and simmer for 5 minutes, then remove it from the heat and set aside.
• Add your rice to a pot with a lid and 1.5 cups of water and simmer until the water has nearly all evaporated, then with the lid on, set it aside for 10 minutes to finish cooking and absorbing the rest of the water.
• Add oil to a pot or pan around 2cm deep and heat it to 180 degrees, fry the chicken cubes in batches until they are light brown, then roll them in the sauce and serve on a bed of rice with finely sliced spring onion on top and extra sesame seeds.
Recipe at the bottom 👇
The Rhonda: https://www.bunstersworldwide.com.au/products/fire-to-fork-rhonda-liquor-500ml?srsltid=AfmBOoo_u5XorgepVjXic7ttHBo_B8T3m9mMrndVyIaSyIqYLk5zm95y
My New Book – firetofork.net/product/iifire-ii-fork-book
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Sesame Chicken Recipe:
Ingredients
• 3x skin-on chicken thighs
• Frying oil
• 1 egg
• ¼ cup cornflour
• 1 cup of rice
• Spring onions
Sauce ingredients
• ¼ cup ketchup
• ¼ cup soy sauce
• 1tsp sugar
• 2 tbspn rice vinegar
• 2 tbspn sesame oil
• 3 cloves of garlic finely diced
• 1 tbspn sesame seeds
• 3 tbspn sriracha sauce
Directions
• Remove the bone from the chicken thighs and slice in to 2x2cm cubes.
• Add the egg and cornflour to the chicken and mix until they are coated in the sticky mixture evenly.
• Combine all the ingredients for the sauce in a frypan and simmer for 5 minutes, then remove it from the heat and set aside.
• Add your rice to a pot with a lid and 1.5 cups of water and simmer until the water has nearly all evaporated, then with the lid on, set it aside for 10 minutes to finish cooking and absorbing the rest of the water.
• Add oil to a pot or pan around 2cm deep and heat it to 180 degrees, fry the chicken cubes in batches until they are light brown, then roll them in the sauce and serve on a bed of rice with finely sliced spring onion on top and extra sesame seeds.
