Fried Chicken with Rice ข้าวมันไก่ทอด - Episode 101

Notes

Fried chicken and rice ข้าวมันไก่ทอด is a quick and easy street food in Thailand. But fried chicken and rice can also be a quick and easy home meal here in the US. It is best to use chicken thighs for this fried chicken recipe. They are a little more tender, due to the thighs having a bit more fatty tissue. Be sure to cut away the excess fatty tissue when prepping, but feel free to leave a little. Since this chicken recipe is deep fried to a crisp, any leftover fat typically gets cooked away. The best dipping condiment for this type of fried chicken and rice is a nice sweet chili sauce. Lucky for you, I did a wonderful homemade sweet chili sauce in Episode 100 so be sure to check it out.

I have fond memories of this dish because when "The Cameraman" and I were dating in Thailand, he would take me to a little food stall that specialized in this dish at least a couple of times per week. Now it is hard for me to make it without remembering eating this dish with Joe in that dirty little food stall in the back-country of Thailand all those years ago.

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Serving Info

Prep. time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Servings: 6 people

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Ingredients

Marinade
6 chicken thighs
1 tablespoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon pepper

Batter
1 cup all purpose flour
1 cup rice flour
2 cups soda water

Rice
3 cups Jasmine rice
4 cups chicken broth
4 garlic gloves
4 slices ginger
1/2 teaspoon salt
4 tablespoons oil