Indulge in the ultimate Thai street food delight: Thai Fried Chicken Rice. Each bite bursts with flavour- tender, juicy chicken encased in a crispy, golden-brown shell, paired perfectly with flavoured rice. The combination of crunchy chicken, fragrant rice, fresh cucumber and delectable sauce creates a symphony of taste in every mouthful. And to complement the experience, savour a piping hot soup alongside. With its snap, crackle and pure joy, this dish is a daily delight worth savouring. Ready to make it a staple? Dive into the recipe for an endless parade of deliciousness!
Ingredients:
Chicken Broth:
1.5 kg Chicken Carcass
1/2 cup Spring Onions (chopped)
1/2 cup Daikon Radish (sliced)
1 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
1 tbsp White Pepper powder
Salt to taste
2 LTR Water
The Rice:
1 cup Chicken Fat
3 nos. Cilantro roots, scrubbed clean
2 tbsp Ginger- Garlic (chopped)
4 1/2 cup Chicken broth
Fried Chicken:
Refined Oil, for deep frying
Chicken Marination:
4 nos. Chicken thigh fillets
1 tbsp Oyster sauce
1 tbsp Soy sauce
1/2 tsp White pepper powder
For the Batter:
1/2 cup All-purpose flour + 1/2 cup extra for coating
1/2 cup Rice flour
1/4 cup Corn flour (corn starch)
1/2 tsp Salt
1 tsp White pepper powder
1/2 tsp Garlic powder
1 tsp Baking soda
To serve:
Sliced Cucumber
Cilantro leaves
Chicken broth
Preparation:
Chicken Broth:
- Step 1: In a large stock pot add Chicken, chopped spring onions, sliced daikon radish, chopped ginger, chopped garlic, white Pepper powder, salt and Water.
- Step 2: Place the stock pot over high heat and bring to a boil.
- Step 3: Then reduce the heat and skim off any foam from the surface using a strainer or slotted spoon.
- Step 4: Then cover the stock pot and cook the broth on low heat for 30 minutes.
The Rice:
- Step 5: Clean and finely chop the cilantro roots. Transfer to a mortar and pestle and crush properly. Keep aside.
- Step 6: Heat a Dutch oven over medium heat and then add the chicken fat in the Dutch oven. Fry the chicken fat until the oil comes out and then remove the chicken cracklings.
- Step 7: In the chicken oil add chopped ginger-garlic and crushed cilantro roots, saute for 2-3 minutes on medium heat.
- Step 8: Then add the rice and saute for 2-3 minutes on medium heat.
- Step 9: Then add the chicken broth and stir to combine.
- Step 10: Cover and cook on low heat for 25-30 minutes or until the rice is cooked. Once the rice is cooked, allow the rice to rest for 5-10 more minutes.
For Fried Chicken:
Chicken Marination:
- Step 11: In a mixing bowl, combine chicken thigh fillets, oyster sauce, soy sauce and white pepper powder, mix everything properly.
- Step 12: Cove the bowl and allow the marinated chicken to rest in the fridge for 15-20 minutes.
Heating the oil:
- Step 13: Heat oil in a wok or Dutch oven over medium-high heat. Heat oil to 180°C (350°F) or until a wooden spoon dipped into the oil produces lots of bubbles instantly.
For the Batter:
- Step 14: In a mixing bowl, combine all-purpose flour, rice flour, corn flour, baking soda,white pepper powder, garlic powder and salt, whisk everything properly.
- Step 15: Then pour in the water and whisk until the batter is smooth.
For coating the chicken:
- Step 16: In a plate or tray, add the extra 1/2 cup of extra all-purpose flour. Properly coat the marinated chicken pieces with flour.
- Step 17: Then dip the flour coated chicken into the batter and coat properly.
Frying chicken:
- Step 18: Carefully add the batter coated chicken pieces into the hot oil and deep fry, flipping occasionally, for around 8-10 minutes or until golden brown.
- Step 19: Then remove from the oil and transfer to a baking rack to drip off any excess oil. Keep aside.
For Serving:
- Step 20: Scoop some of your broth into small serving bowls and add a sprinkle of cilantro leaves. Add rice to serving plates, then slice the fired chicken and place on top of the rice. Serve with sliced cucumber, cilantro and sweet chili sauce on the side. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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