Cơm Gà Chiên (Crispy Chicken Rice)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup jasmine rice
• 1.5 cups water
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic cloves, minced
• 2 cups neutral oil for frying
• 1 pinch salt and pepper

Instructions

1. 1

   Pat the chicken thighs dry with paper towels to remove all visible moisture; this helps them crisp up when fried.

2. 2

   Season both sides of the chicken generously with salt and pepper, making sure to coat the meat evenly.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

4. 4

   Measure out 1.5 cups water into a medium pot; you'll use this to cook the rice next.

5. 5

   Pour 1 cup jasmine rice into the pot of water and bring to a boil over medium-high heat, stirring once; watch for a rolling boil where large bubbles break the surface.

6. 6

   Reduce heat to low, cover the pot with a lid, and cook for 15 minutes without removing the lid; the rice will absorb the water as it cooks.

7. 7

   Remove from heat and let sit, covered, for 5 minutes to finish steaming; this makes the rice fluffy and light.

8. 8

   While the rice cooks, pour 2 cups neutral oil into a heavy-bottomed pot or Dutch oven and heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 3 minutes.

9. 9

   Carefully place the chicken thighs into the hot oil one at a time, skin-side down if present; listen for an immediate sizzle and strong aroma.

10. 10

    Fry without moving the chicken for 5 minutes until the bottom surface turns deep golden brown, the color of caramelized honey.

11. 11

    Flip each thigh to the other side and fry for another 5 minutes until the new side is also deep golden brown and a meat thermometer inserted into the thickest part reads 165°F.

12. 12

    Using tongs or a slotted spoon, transfer the fried chicken to a plate lined with paper towels; drain off excess oil.

13. 13

    Pour 3 tablespoons fish sauce and 2 tablespoons fresh lime juice into a small bowl, add the minced garlic, and stir together until combined.

14. 14

    Fluff the rice with a fork and divide it equally between two serving bowls.

15. 15

    Place a crispy fried chicken thigh on top of each mound of rice and serve immediately alongside the fish sauce dipping mixture.

Tools you’ll need

• medium pot with lid
• heavy-bottomed pot or Dutch oven (3 quart minimum)
• paper towels
• tongs or slotted spoon
• small bowl
• fork
• meat thermometer
• cutting board
• sharp knife

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