Name: Crispy Thai Fried Chicken with Sticky Rice (Gai Tod)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 lbs Chicken drumsticks or thighs; 3 tbsp Fish sauce; 1 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tbsp Sugar; 4 cloves Garlic (minced); 0.5 tsp White pepper; 0.5 cup Rice flour; 0.5 cup All-purpose flour; 4 cups Frying oil; 2 cups Sticky rice; 0.5 cup Sweet chili sauce (for serving)

Crispy Thai Fried Chicken with Sticky Rice (Gai Tod)

DinnerComfort FoodHigh-Protein

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Chicken drumsticks or thighs	2 lbs	242	27g	0g	14g
Fish sauce	3 tbsp	5	1g	1g	0g
Soy sauce	1 tbsp	3	0g	0g	0g
Oyster sauce	1 tbsp	2	0g	1g	0g
Sugar	1 tbsp	12	0g	3g	0g
Garlic (minced)	4 cloves	5	0g	1g	0g
White pepper	0.5 tsp	1	0g	0g	0g
Rice flour	0.5 cup	73	1g	16g	0g
All-purpose flour	0.5 cup	57	2g	12g	0g
Frying oilest. 10% oil absorption	4 cups	1927	0g	0g	218g
Sticky rice	2 cups	342	6g	76g	1g
Sweet chili sauce (for serving)	0.5 cup	66	0g	16g	0g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Chicken drumsticks or thighs	2 lbs	242	27g	0g	14g
Fish sauce	3 tbsp	5	1g	1g	0g
Soy sauce	1 tbsp	3	0g	0g	0g
Oyster sauce	1 tbsp	2	0g	1g	0g
Sugar	1 tbsp	12	0g	3g	0g
Garlic (minced)	4 cloves	5	0g	1g	0g
White pepper	0.5 tsp	1	0g	0g	0g
Rice flour	0.5 cup	73	1g	16g	0g
All-purpose flour	0.5 cup	57	2g	12g	0g
Frying oilest. 10% oil absorption	4 cups	1927	0g	0g	218g
Sticky rice	2 cups	342	6g	76g	1g
Sweet chili sauce (for serving)	0.5 cup	66	0g	16g	0g

Directions

Step 1
Marinate chicken with fish sauce, soy sauce, oyster sauce, sugar, minced garlic, and white pepper for at least 1 hour, or overnight in the refrigerator.
Step 2
Soak sticky rice for at least 4 hours or overnight. Steam the soaked sticky rice for 20-30 minutes until tender and translucent.
Step 3
In a shallow dish, combine rice flour and all-purpose flour. Dredge each piece of marinated chicken in the flour mixture, shaking off excess.
Step 4
Heat frying oil in a large deep pot or Dutch oven to 350°F (175°C).
Step 5
Carefully lower chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C).
Step 6
Remove fried chicken with tongs and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
Step 7
Serve crispy fried chicken hot with steamed sticky rice and sweet chili dipping sauce.