Khao Man Gai Tod Recipe (Thai Fried Hen Rice)

Directions

1. Make the candy chili sauce: In a small bowl, stir collectively the cornstarch and three tablespoons of water till dissolved; put aside. In a meals processor, pulse the garlic, chiles, bell pepper, and ⅓ cup of water till a grainy paste types. Scrape right into a small pot and switch the warmth to medium. Stir within the sugar, vinegar, and salt and produce to a simmer. Flip the warmth to low and cook dinner till barely darkened, about 5 minutes extra. Stir within the cornstarch combination, flip the warmth to medium and cook dinner, stirring repeatedly, till the sauce returns to a simmer and thickens. Take away from the warmth and put aside to chill to room temperature. Cowl and refrigerate till prepared to make use of.

2. Make the hen and rice: Take away the bones, pores and skin, and any extra fats from the hen thighs, reserving the pores and skin and fats from three of the thighs. (Discard the remainder or save for an additional use.) In a medium bowl, toss the thighs with 1 tablespoon of salt, the sugar, and white pepper. Cowl and marinate within the fridge for a minimum of half-hour, or as much as 24 hours.

3. In the meantime, to a big bowl, add the rice, cowl with chilly water, and stir to launch any extra starch. Drain the rice and repeat till the water is not cloudy, 3–4 occasions. Drain the rice and put aside.

4. To a big pot over medium warmth, add 1 tablespoon of the vegetable oil and the reserved hen pores and skin and fats and cook dinner, turning sometimes, till the fats has rendered and the pores and skin is crisp and golden, about 5 minutes. Flip the warmth to low, add the garlic and ginger, and cook dinner till aromatic, about 1 minute. Add the rice and cook dinner, stirring repeatedly, till the rice is shiny and translucent, about 1 minute. Stir in 4½ cups of water and a couple of teaspoons of salt and produce to a boil. Flip the warmth to medium-low, cowl, and simmer till the water is absorbed, about quarter-hour. Flip off the warmth and put aside, coated, till able to serve.

5. To a big pot fitted with a deep-fry thermometer, add 4 cups of vegetable oil and switch the warmth to medium-high. In the meantime, in a big bowl, whisk collectively the tempura flour, 2 cups of chilly water, and a pinch of salt. To a shallow bowl, add the all-purpose flour. Pat the hen thighs dry with paper towels, then flippantly dredge within the flour and switch to a big plate. When the oil temperature reaches 350°F, dip one hen thigh into the tempura batter, letting any extra drip again into the bowl, then fastidiously decrease it into the oil. Working in batches (don’t crowd the pot), repeat with the remaining thighs and fry, turning as soon as, till crisp and golden brown, 10–12 minutes whole. Utilizing a slotted spoon, switch to a rack set over a baking sheet to empty. Carry the oil again as much as temperature between every batch.

6. Slice the hen thighs crosswise into ½-inch strips and switch to a platter. High with cilantro and scallions and serve with cucumber slices and the reserved rice and candy chili sauce on the aspect.