Khao Man Gai Tod (Thai Fried Chicken Rice Bowl)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Regular khao man gai tops the rice with poached chicken; this version swaps in chicken thighs seasoned with soy and fish sauce, dredged lightly in flour, and fried skin side first to a deep gold.
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The rice cooks with garlic and ginger, giving it more aroma than plain steamed rice to stand up to the fried chicken. Excess flour is shaken off before frying, since a heavy coat tends to slip away in the oil. Sliced chicken goes over the rice with a sauce on the side.
Ingredients
Instructions
- 1
Pat 400g chicken thighs dry, then rub evenly with 1 tbsp soy sauce and 1 tbsp fish sauce.
Marinate for 15 minutes so the seasoning reaches the surface without making the coating too wet.
- 2
Rinse 1.5 cups jasmine rice until the water runs mostly clear, then add 5 minced garlic cloves and 20g minced ginger.
Cook with chicken stock if available, using the usual rice level, for deeper flavor.
- 3
Coat the marinated chicken lightly with 80g flour, pressing just enough for it to cling.
Shake off loose flour, because a thick coating can fall away in the oil and turn heavy.
- 4
Heat 350ml cooking oil over medium heat to 170C.
If a tiny bit of flour rises right away with fine bubbles, the oil is ready; if it darkens too fast, lower the heat.
- 5
Place the chicken skin side down and fry for 5-6 minutes, then turn and fry for 3-4 minutes more.
The crust should be deep golden and crisp, with the center fully cooked through.
- 6
For extra crispness, fry the chicken again for 1 minute, then rest briefly so the crust stays firm.
Slice into 2cm pieces, place over the garlic ginger rice, and serve hot with the dipping sauce.
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