Prep ingredients: Peel and finely chop 11⁄2 tablespoons ginger (save rest for own use). Trim ends from scallions, then thinly slice. Cut broccoli into florets, then thinly slice crosswise into 1⁄4-inch pieces. Pat chicken dry and cut into 1-inch pieces. Season chicken all over with salt and pepper.

Make broccoli rice: Heat 2 teaspoons oil in a small saucepan over medium-high. Add rice, ginger, and half of the scallions; cook, stirring, until toasted, about 2 minutes. Stir in broccoli, 3⁄4 teaspoon salt, and 11⁄4 cups water and bring to a boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 17 minutes. Keep covered until ready to serve.

Bread chicken: Beat 1 large egg in a shallow bowl; season with salt and pepper. In a second shallow bowl, whisk 1⁄2 cup flour with 1⁄2 teaspoon salt and a few grinds pepper. Coat chicken in flour, then egg. Lift chicken, letting excess egg drip back into bowl, and repeat in flour, tossing to coat.

Fry chicken: Heat 1⁄2-inch oil in a large skillet over medium-high. When oil is hot, add chicken (it should sizzle vigorously), and cook, turning once, until golden and crisp, about 3–4 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate to drain.

Prep sauce: Meanwhile, in a large bowl, combine Thai sweet chili sauce and all of the tamari.

Finish & serve: Add chicken to bowl with sauce and toss to coat. Fluff rice with a fork. Serve chicken on or next to broccoli rice, and top with sesame seeds and remaining scallions.