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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/thai-fried-chicken-rice-khao-mun-gai-tod-recipe/