Thai Fried Chicken Rice (Khao Mun Gai Tod) | Marion's Kitchen

Name: Thai Fried Chicken Rice (Khao Mun Gai Tod) | Marion's Kitchen
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: Broth; 1.5kg (3 lb 5 oz) chicken wings, halved at the joint; ½ daikon radish, peeled, sliced into thin pieces; 2 slices ginger; 2 spring onions (scallions), trimmed, sliced in half lengthways; ½ tsp ground white pepper; 2 tbsp salt; Rice; 2 coriander (cilantro) roots, scrubbed clean, lightly crushed with mortar and pestle; 6 garlic cloves, roughly chopped; 1 tbsp ginger, finely chopped; 1½ cups jasmine rice; Fried chicken; vegetable oil, for deep-frying; ½ cup plain (all-purpose) flour, plus an extra ¼ cup for coating; ¼ cup rice flour; ¼ cup cornflour (cornstarch); 1 tsp ground white pepper; ½ tsp garlic powder; 1 tsp bicarb (baking) soda; 1 tsp sea salt, plus extra for sprinkling; 6 chicken thigh fillets; To serve; coriander (cilantro) leaves (optional); sliced cucumber; store-bought or homemade sweet chilli sauce

Prep Time

15m

Cook Time

Total Time

1h 15m

This Thai Fried Chicken Rice recipe features tender, crispy chicken thighs and fragrant jasmine rice, served with a savory broth and sweet chili sauce. The chicken is coated in a crispy batter before being deep-fried to perfection. A delicious and comforting dish with the perfect balance of flavors.