Cơm Gà Xối Mỡ (Crispy Chicken with Rice)

Ingredients

• about 680 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 about 680 g 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 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 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.

Related Guides