Cook rice in a rice cooker or pot. If cooking in a pot, simmer for 15-20 minutes until rice has entirely absorbed water. Leave covered to steam for another 5-minutes while cooking chicken.
Cut chicken into small bite sized pieces and cook in a pan with oil. Once cooked, mix 80% of sauce with chicken and set aside.
To make balls, take a large spoonful of rice in hand and place 1-2 pieces of chicken inside rice, covering fully like a rice ball. Then dip the rice ball in a bowl of sesame seeds until completely covered. Repeat this step until all rice and chicken has been used up.
Heat pan on medium heat with Sesame oil roughly 1cm deep in pan. Place rice balls in oil once hot and fry until light brown and crispy all over.
Serve in a bowl and cover with crushed peanuts, chopped Coriander and the remainder of sauce.