marionskitchen.com

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 15m

Cook 1h

Total 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.