Photograph of the finished Khao man gai tod

Thailand · Cơm gà chiên giòn Khao man gai tod

Khao man gai tod

1 hr 40 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.1 lb
  • Photograph of Rice Rice 1.3 lb
  • Photograph of Cornstarch Cornstarch 8.5 oz
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Thai soybean paste Thai soybean paste 4.9 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Chilli Chilli 16
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Cucumber Cucumber 11.3 oz

Method

  1. 1 Boil the chicken thighs with ginger for 30 minutes, then remove them, drain, and reserve all the broth.
  2. 2 Cook the rice using chicken broth, chicken fat, and fried garlic, just like regular chicken rice.
  3. 3 Pat the boiled chicken pieces very dry before coating them thinly with cornstarch; if the chicken is wet, the cornstarch will slide off and the oil will splatter.
  4. 4 Fry the chicken at 175 degrees for 6 minutes until the crust is golden and crispy.
  5. 5 The chicken is boiled before frying, so it remains tender and moist inside while being crispy outside, unlike chicken fried from raw meat.
  6. 6 Crush ginger, garlic, and chili peppers, then mix Thai soy sauce with vinegar to make a sauce, and serve with cucumber.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 4: spray with oil and then steam in a hot air oven at 200 degrees for 14 minutes, flipping at minute 8; the crust will be thinner but with significantly less oil.

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