Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Crispy Chicken
For the Rice
For the Nuoc Mam Sauce
For Garnishing
Method
Preparing the Crispy Chicken
- 1
Marinate the Chicken
In a large bowl, combine salt, black pepper, garlic powder, rice flour, and cornstarch. Toss the chicken thighs in the mixture until they are well-coated. Let it marinate for at least 30 minutes.
- 2
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the marinated chicken thighs skin-side down. Fry for about 7-10 minutes on each side, or until the skin is golden brown and crispy. Remove the chicken and place on paper towels to drain excess oil.
Cooking the Rice
- 3
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
- 4
Making the Nuoc Mam Sauce
- 5
Combine the Sauce Ingredients
In a small bowl, whisk together the fish sauce, lime juice, sugar, and water until the sugar is dissolved. Stir in the minced garlic and sliced chili if using.
Serving the Dish
- 6
Plate the Dish
On a serving plate, place a generous portion of fluffy jasmine rice. Top with the crispy chicken thighs. Drizzle the nuoc mam sauce over the chicken.
- 7
Garnish
Sprinkle fresh cilantro and sliced green onions over the top for garnish. Serve immediately and enjoy!