Cơm Gà Xối Mỡ (Crispy Chicken with Rice)

Ingredients

• 1.5 pounds Chicken thighs
• 1/2 cup Rice flour
• 1/4 cup Cornstarch
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 cups Vegetable oil
• 4 cups Cooked rice
• 1/4 cup Soy sauce
• 1 tablespoon Sugar
• 1 tablespoon Rice vinegar
• 2 cloves Garlic
• 2 tablespoons Water

Instructions

1. 1In a medium bowl, combine the 1/2 cup rice flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir these dry ingredients together until they are well mixed.
2. 2Add the 1.5 pounds chicken thighs to the bowl with the flour mixture. Use your hands to toss the chicken pieces until each thigh is completely coated with the flour mixture.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully place the coated chicken thighs into the hot oil, making sure not to overcrowd the skillet. Fry the chicken for 6 to 8 minutes on each side. The chicken is done when it is golden brown and the internal temperature reaches 165°F (74°C).
5. 5Using tongs, remove the cooked chicken from the skillet and place it on a wire rack set over a baking sheet to drain any excess oil. Let the chicken rest for at least 5 minutes.
6. 6While the chicken is draining, prepare the sauce. In a small saucepan, combine the 1/4 cup soy sauce, 1 tablespoon sugar, 1 tablespoon rice vinegar, 2 cloves minced garlic, and 2 tablespoons water. Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally, until the sauce has slightly thickened.
7. 7Serve the crispy chicken thighs over the 4 cups of cooked rice. Drizzle the prepared sauce over the chicken and rice before serving.

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