Gà Chiên Giòn: Crispy Chicken Rice Bowls

Ingredients

• about 680 g Chicken Thighs
• 0.5 cup Rice Flour
• 0.25 cup Tapioca Starch
• 1 tsp Garlic Powder
• 0.5 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 4 cups Cooked White Rice
• 0.25 cup Fresh Cilantro
• 4 wedges Lime Wedges
• 2 tbsp Fish Sauce

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

Instructions

1. 1Cut the about 680 g of Chicken Thighs into 2.54 cm (2.5 cm) bite-sized pieces.
2. 2In a medium bowl, combine the 0.5 cup of Rice Flour, 0.25 cup of Tapioca Starch, 1 tsp of Garlic Powder, 0.5 tsp of Paprika, 1 tsp of Salt, and 0.5 tsp of Black Pepper. Whisk them together until thoroughly mixed.
3. 3Add the cut chicken pieces to the flour mixture in the bowl. Toss the chicken until each piece is evenly coated with the mixture.
4. 4Place a large (30.48 cm or 30 cm) skillet over medium-high heat. Add the 2 tbsp of Vegetable Oil and heat it until it shimmers and a drop of water sizzles instantly, reaching approximately 175°C.
5. 5Carefully place the coated chicken pieces into the hot oil in a single layer, working in batches to avoid overcrowding the skillet. Fry each batch for 6-8 minutes, flipping occasionally, until the chicken is golden brown, crispy, and cooked through, reaching an internal temperature of 74°C when measured with a meat thermometer.
6. 6Divide the 4 cups of Cooked White Rice evenly among four serving bowls. Top the rice with the crispy chicken pieces. Garnish each bowl with 0.25 cup of Fresh Cilantro and 4 wedges of Lime Wedges.
7. 7Drizzle each serving with the 2 tbsp of Fish Sauce, distributing it evenly among the four bowls.

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