Gà Chiên Giòn Bột Gạo (Crispy Rice Flour Chicken)

Instructions

1. 1Cut the about 450 g boneless, skinless chicken thighs into 2.54 cm pieces.
2. 2In a medium bowl, combine the 1 cup rice flour, 1/4 cup tapioca starch, 1 tsp garlic powder, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix these dry ingredients together until they are well combined.
3. 3Add the chicken pieces to the bowl with the rice flour mixture. Toss them thoroughly to ensure each piece is evenly coated. Shake off any excess coating.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches 175°C. The oil is ready when a tiny piece of the flour coating sizzles immediately upon contact.
5. 5Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the skillet. Fry the chicken for 5 to 7 minutes per batch, turning occasionally, until the coating is golden brown and crisp, and the chicken reaches an internal temperature of 74°C.
6. 6Using a slotted spoon or spider strainer, remove the cooked chicken from the skillet. Place the fried chicken on a plate lined with paper towels to absorb any extra oil. Let it rest for 2 minutes.
7. 7Serve the crispy chicken pieces over the 4 cups of cooked white rice. Garnish with the 2 tbsp of fresh cilantro, chopped, and drizzle with the 2 tbsp of soy sauce (gluten-free).

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