Photograph of the finished Sticky Rice with Fried Chicken

Vietnam · Xôi gà chiên

Sticky Rice with Fried Chicken

1 hr 20 min Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.3 lb
  • Photograph of Chicken thighs Chicken thighs 2.6 lb
  • Photograph of Cornstarch Cornstarch 6.3 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 3.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Pandan leaves Pandan leaves 8 leaves
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Cucumber Cucumber 14.1 oz

Method

  1. 1 Soak glutinous rice for 6 hours, then drain and mix with salt.
  2. 2 Steam the sticky rice for 35 minutes with pandan leaves placed on top, opening the lid and stirring once at the 20th minute.
  3. 3 Marinate the chicken with soy sauce and pepper, then coat with cornstarch and fry at 170 degrees for 8 minutes.
  4. 4 Press the hot sticky rice into a flat layer 2 cm thick, then let it cool completely so that the rice sticks together.
  5. 5 Sticky rice must be cool before it can be cut into square pieces without falling apart; hot sticky rice will crumble when fried.
  6. 6 Fry the sticky rice at 180 degrees for 3 minutes until crispy, then serve with chicken, fried onions, and cucumber.

With an appliance

  • Air fryer 1 hr

    Replace steps 3 and 6: spray with oil, then set the steamer to 195 degrees, cook the chicken for 18 minutes and the sticky rice for 10 minutes.

Start cooking