Khao Man Gai Tot
Khao Man Gai Tot features crispy fried chicken served with fragrant chicken-fat rice and a zesty ginger-chili sauce.
Contents (2 sections)▾
Ingredients
- 400 g chicken thighs, boneless and skinless
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 tbsp chicken fat (reserved from poaching)
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 cucumber, sliced
- vegetable oil for frying
- salt to taste
Steps
In a pot, bring chicken broth to a gentle simmer. Add chicken thighs and poach for 15 minutes until cooked through. This will ensure the chicken is tender.
Remove the chicken from the broth and let it cool slightly. Reserve the broth for cooking the rice.
In a medium saucepan, heat 2 tbsp of chicken fat over medium heat. Add minced garlic and ginger, sauté until fragrant, about 1 minute.
Add jasmine rice to the saucepan, stirring to coat with the aromatics. Pour in 2 cups of the reserved broth, add salt to taste, and bring to a boil. Reduce heat, cover, and simmer for 18 minutes.
While the rice is cooking, heat vegetable oil in a deep pan to 180°C (356°F). Carefully add the poached chicken thighs and fry until the skin is crispy, about 5-7 minutes.
While the chicken is frying, prepare the ginger-chili sauce by mixing soy sauce, oyster sauce, sugar, and sesame oil in a bowl.
Once the chicken is crispy, remove it from the oil and drain on paper towels. Fluff the rice with a fork.
To serve, plate the rice, top with fried chicken, garnish with cucumber slices, and drizzle ginger-chili sauce over the top.
Why this works
Khao Man Gai Tot combines poaching and frying to create a unique textural contrast. The poaching step infuses the chicken with moisture and flavor, ensuring it remains juicy. When the chicken is deep-fried, the skin becomes beautifully crispy, enhancing the overall eating experience. The chicken-fat rice captures the essence of the dish, as it’s cooked in the flavorful broth, ensuring richness in each bite. If the chicken starts to break apart while frying, it might be due to not allowing it to cool properly after poaching; ensure it’s slightly cooled to maintain structure during frying. The ginger-chili sauce adds a spicy, tangy balance to the dish, enhancing the flavors while the cucumber adds freshness, making it a well-rounded meal.
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