Khao man gai tod

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.