Khao Man Gai Tod Recipe (Thai Fried Chicken Rice)
In this Thai fried chicken rice (khao man gai tod), homemade sweet chili sauce is the perfect foil to crispy fried thighs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Deep-fry thermometer
- Pot
- Mixing bowl
- Plate
- Serving platter
- Whisk
- Paper towel
- Slotted spoon
- Cooling rack
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Fine-mesh sieve
- Colander
- Rice spoon
- Kitchen scale
- Spatula
Ingredients
- 1 Tbsp. cornstarch
- 6 garlic cloves, coarsely chopped
- 2–3 red bird’s-eye chiles, halved
- 1 medium red bell pepper, seeded and finely chopped
- ¾ cup sugar
- ⅔ cup rice vinegar
- 2 tsp. kosher salt
- 3 lb. bone-in skin-on chicken thighs
- Kosher salt
- 1 Tbsp. sugar
- 1 tsp. white pepper
- 3 cups jasmine rice
- 4 cups plus 1 Tbsp. vegetable oil, divided
- 6 garlic cloves, finely chopped
- One 2-oz. piece fresh ginger, thinly sliced
- 2 cups tempura flour
- ½ cup all-purpose flour
- 1 large cucumber, peeled, halved lengthwise, seeded, and cut into ¼-in. slices
- Cilantro sprigs and sliced scallions, for serving
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