Crispy Garlic Chicken & Rice — Cơm Gà Chiên
Vietnamese fried chicken with crispy garlic skin over jasmine rice and a bright lime squeeze. Ready in under 25 minutes with minimal cleanup.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 4 pieces (about 1.5 lb) bone-in, skin-on chicken thighs
- 1.5 cups jasmine rice, cooked
- 6 cloves garlic cloves, minced
- 2 tbsp fish sauce
- 1 whole (cut into wedges) lime
- 2 stalks scallions, sliced
Instructions
- 1
Pat chicken dry with paper towels. Season generously all over with salt and black pepper.
- 2
Heat 2 tbsp neutral oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Place chicken skin-side down in the pan without moving. Sear 8–9 minutes until skin is golden brown and crispy.
- 4
Flip chicken and cook 6–7 minutes more until the internal temperature hits 165°F at the thickest part.
- 5
Push chicken to the side. Add minced garlic to the empty space and stir constantly for 60 seconds until fragrant.
- 6
Pour fish sauce over the chicken and toss gently to coat. Divide rice and chicken between plates, top with scallions and serve with lime wedges.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- paper towels
- instant-read thermometer
- wooden spoon
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