Khao Mun Gai Tod Recipe

Rinse the jasmine rice in a fine mesh sieve under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, heat the chicken fat (or rendered chicken skin/fat) over medium heat until shimmering. Add the 3 tbs finely minced garlic and sauté until fragrant and beginning to turn light golden, about 1–2 minutes. Do not burn.

Add the drained rice to the pan, stirring to coat each grain with the garlic-infused fat. Toast the rice for 1–2 minutes, stirring, until it smells nutty.

Add the water or chicken stock, 1 tsp salt, and 1/4 tsp white pepper. Stir once, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and rice is tender.

Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork before serving.

Marinate chicken

Pat the chicken thighs dry with paper towels. Lightly score the meat side with shallow cuts. In a bowl combine 2 tbs minced garlic, 1 tbs soy sauce, 1 tsp fish sauce, 1 tsp sugar, and 1 tsp ground white pepper. Rub the marinade over the chicken and let rest for 20–30 minutes at room temperature or refrigerate up to 2 hours.

Set up a batter station: in a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tbs rice flour, 1/2 tsp baking powder, and 3/4 tsp salt. In a separate small bowl beat the egg, then whisk in 3/4 cup cold water or club soda to create a thin batter. Combine wet into dry just until smooth — a few small lumps are fine. Chill for 10 minutes if time allows; cold batter yields crisper crust.

Heat the vegetable oil in a deep pot or wok to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Lightly dredge each marinated thigh in a little flour (from the batter mix) to help batter adhere, then dip into the batter, allowing excess to drip off. Carefully lower into the hot oil, frying in batches so they don't touch.

Fry until deep golden brown and cooked through (internal temperature 165°F / 74°C), about 6–9 minutes depending on thickness. Turn as needed for even browning.

Remove chicken to a wire rack set over a sheet pan to drain and rest for 3–5 minutes. This preserves crispness. If cooking multiple batches, keep finished pieces in a 200°F (95°C) oven on the rack to stay warm and crisp while other batches finish.

Optional: for extra crunch, double-fry. After initial frying, rest 3–5 minutes then re-fry at 375°F (190°C) for 1–2 minutes until extra-crisp and very golden.

Make the dipping sauce while chicken rests. In a small bowl combine 2 tbs fish sauce, 1 tbs light soy sauce, 1 tbs fresh lime juice, 1.5 tsp sugar, 1 tbs finely minced garlic, and 2 finely chopped bird's eye chilies (adjust to heat preference). Stir until sugar dissolves. Taste and adjust balance of salty-sour-sweet: add more lime for acidity, more sugar for sweetness, or more fish sauce for saltiness.

Prepare garnishes: thinly slice cucumber, slice scallions, and pick cilantro leaves. If desired, drizzle 1 tsp dark soy sauce over rice for color (optional).

To serve, divide garlic chicken-fat rice among 4 plates (about 1/2 cup cooked rice per serving if serving 4). Place one fried chicken thigh per plate (or cut into pieces) on top of rice. Spoon a little of the sauce over the chicken and serve extra sauce on the side. Garnish with cucumber slices, scallions, and cilantro.