Thai Fried Chicken Rice (Khao Mun Gai Tod) Recipe

Introduction

Thai Fried Chicken Rice, or Khao Mun Gai Tod, is a comforting and flavorful dish featuring crispy fried chicken served over fragrant jasmine rice cooked in a savory chicken broth. This recipe combines tender chicken wings and aromatic spices for a delightful homemade meal that’s perfect for any day.

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

Instructions

1. Step 1: To make the broth, add chicken wings, daikon radish, ginger slices, spring onions, ground white pepper, salt, and 2 litres (2.1 qt) of water to a large pot. Place over high heat and bring to a boil. Reduce heat to low and skim off any foam from the surface, leaving the oil behind. Let the broth simmer for 30 minutes until it looks clear, light, and golden.
2. Step 2: Scoop most of the oil from the broth’s surface using a spoon, then transfer it to a wok or large frying pan. Add crushed coriander roots, garlic, and ginger. Cook over medium heat, stirring gently for 2–3 minutes until the garlic softens. Add jasmine rice and stir for 1 minute until the rice is well coated with the oil and ingredients.
3. Step 3: Transfer the rice mixture to a rice cooker. Add 2 cups of the prepared chicken broth. Stir well and start the cooking cycle.
4. Step 4: While the rice cooks, heat vegetable oil in a saucepan or wok to one-third full over medium-high heat. Heat oil to 180°C (350°F), or until a wooden spoon dipped in the oil produces bubbling.
5. Step 5: Prepare the batter by combining plain flour, rice flour, cornflour, ground white pepper, garlic powder, bicarb soda, and sea salt in a large bowl. Mix well, then pour in 1 cup water and whisk until smooth.
6. Step 6: Place the extra ¼ cup plain flour on a plate. Coat each chicken thigh fillet in the flour, then dip into the batter until fully covered. Carefully place the battered chicken in the hot oil and deep-fry, flipping occasionally, for 8–10 minutes until golden brown. Remove and drain on a baking rack, then sprinkle with salt. Let cool slightly.
7. Step 7: To serve, ladle some broth into small bowls and garnish with coriander leaves if desired. Plate the rice by turning out a dome-shaped mound onto serving plates. Slice the fried chicken and place on top of the rice. Serve with sliced cucumber and sweet chilli sauce on the side.

Tips & Variations

• Use chicken thighs instead of wings for juicier fried chicken with more meat.
• Adjust the spices in the batter for a subtle heat or more aromatic flavor.
• For extra crispiness, let the battered chicken rest for 10 minutes before frying.
• Serve with fresh herbs like mint or Thai basil for a different herbal note.

Storage

Store leftover fried chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice gently to avoid drying it out, and reheat the chicken in an oven or air fryer to maintain crispiness. The broth can be refrigerated for up to 2 days or frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice for this recipe?

Jasmine rice is preferred for its fragrance and texture, but you can substitute with other long-grain rice varieties. Avoid sticky or short-grain rice as it changes the dish’s character.

How do I know when the oil is hot enough for frying?

Heat the oil to about 180°C (350°F). You can test by dipping a wooden spoon or chopstick into the oil—if bubbles form immediately around it, the oil is ready for frying.

Thai Fried Chicken Rice (Khao Mun Gai Tod) Recipe

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4.8 from 87 reviews

Thai Fried Chicken Rice (Khao Mun Gai Tod) is a delicious and comforting dish featuring tender chicken wings simmered to create a flavorful broth, fragrant jasmine rice cooked in the chicken fat with aromatic herbs, and crispy deep-fried chicken thigh fillets. Served with fresh cucumber slices and sweet chili sauce, this classic street food-inspired meal blends savory, crispy, and aromatic elements for a delightful and satisfying dinner.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Deep Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

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
• 2 litres (2.1 qt) water

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 (about 1/3 capacity of pan)
• 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 baking soda (bicarb)
• 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

Instructions

1. Make the Broth: Add the chicken wings, daikon radish, ginger slices, spring onions, ground white pepper, salt, and water to a large pot. Place over high heat and bring to a boil. Reduce heat to low and skim off any foam from the surface with a spider or slotted spoon, leaving the flavorful oil behind. Simmer gently for 30 minutes until the broth is clear, light, and golden in color.
2. Prepare the Rice: Carefully scoop most of the oil from the broth surface into a wok or large frying pan. Add crushed coriander roots, roughly chopped garlic, and finely chopped ginger. Cook over medium heat, stirring, for 2–3 minutes until the garlic softens and aromatics release their fragrance. Add jasmine rice and cook, stirring continuously, for 1 minute until the rice is well-coated in the chicken fat and combined with the aromatics.
3. Cook the Rice: Transfer the rice mixture to a rice cooker. Add 2 cups of the prepared chicken broth and stir well. Select your rice cooker’s cooking mode to cook the rice thoroughly.
4. Heat Oil for Frying: While the rice cooks, fill a saucepan or wok about one-third full with vegetable oil. Heat over medium-high heat to 180°C (350°F) or until a wooden spoon dipped into the oil produces lots of bubbles, ensuring proper frying temperature.
5. Make the Batter: In a large bowl, combine ½ cup plain flour, rice flour, cornflour, ground white pepper, garlic powder, baking soda (bicarb), and 1 tsp sea salt. Pour in 1 cup water and whisk until the batter is smooth and free of lumps.
6. Coat and Fry the Chicken: Spread the extra ¼ cup plain flour on a plate. Dredge each chicken thigh fillet in the flour, then dip into the batter to coat thoroughly. Carefully add the battered chicken pieces into the hot oil. Deep-fry for 8–10 minutes, turning occasionally, until golden brown and cooked through. Remove and place on a baking rack to drain excess oil. Sprinkle with salt while still hot. Let cool slightly before serving.
7. Serve: Spoon some of the hot chicken broth into small serving bowls and garnish with coriander leaves if desired. Plate the cooked rice in dome shapes and place sliced fried chicken on top. Serve alongside sliced cucumber and sweet chilli sauce for dipping.

Notes

• You can use a mortar and pestle or the back of a knife to lightly crush the coriander roots to release more flavor.
• Ensure the oil reaches the proper temperature before frying to get a crispy crust without absorbing too much oil.
• If you don’t have a rice cooker, cook the rice on the stovetop using the broth, maintaining the correct liquid-to-rice ratio.
• The leftover chicken broth can be served as a flavorful soup or saved for other dishes.
• Adjust seasoning of the batter and finishing salt according to your taste preference.
• For extra flavor, marinate the chicken thighs for 30 minutes in a mixture of garlic and salt before coating.

Keywords: Thai fried chicken rice, Khao Mun Gai Tod, Thai chicken rice, crispy fried chicken, jasmine rice, Thai street food