Thai Sticky Rice with Fried Chicken

Ingredients

• 1 cup Thai sticky rice (Rinse well and soak in water for at least 4 hours or overnight before steaming.)
• 500 g Chicken thighs (Boneless or bone-in pieces; cut into manageable frying portions.)
• 1 packet Turmeric chicken marinade seasoning powder (The post references turmeric chicken marinade powder; use the amount specified on the packet if different.)
• 3 cloves Garlic (Pounded or finely minced.)
• 1 tbsp Fish sauce (For seasoning the chicken; adjust according to the seasoning powder's saltiness.)
• 1 tsp Granulated sugar (Balances the savory marinade.)
• 0.5 cup All-purpose flour (For a light coating before frying.)
• 750 ml Vegetable oil (For deep-frying; the nutrition estimate reflects approximately 60 ml absorbed by the finished chicken rather than all oil placed in the pan.)

Steps

1. 1

   Rinse the sticky rice several times until the water is mostly clear. Soak it in plenty of water for at least 4 hours, preferably overnight, then drain thoroughly.

2. 2

   Place the drained rice in a steamer lined with cheesecloth or a clean cloth. Steam over actively boiling water for about 20–25 minutes, turning the rice once, until translucent, tender, and pleasantly chewy.

3. 3

   While the rice steams, combine the turmeric chicken seasoning powder, pounded garlic, fish sauce, and sugar in a bowl.

4. 4

   Add the chicken and toss thoroughly so every piece is coated. Cover and marinate for at least 15 minutes; refrigerate if marinating longer.

5. 5

   Add the flour to the marinated chicken and toss until the pieces have a thin, slightly tacky coating. Shake off any excess flour so the crust does not become heavy.

6. 6

   Pour the vegetable oil into a deep, heavy saucepan or wok, leaving plenty of headspace. Heat to approximately 170–180°C (340–355°F). The oil is ready when a small bit of coating bubbles actively as soon as it is added.

7. 7

   Carefully add the chicken in batches, without crowding the pan. Fry until the coating is deeply golden and crisp and the chicken is cooked through, about 6–10 minutes depending on piece size; the thickest piece should reach 74°C (165°F) internally.

8. 8

   Transfer the fried chicken to a wire rack or paper towels to drain. Let the oil return to temperature before frying the remaining pieces.

9. 9

   Serve the hot crispy chicken with the steamed sticky rice. Eat the sticky rice by hand or shape it into small portions for dipping and scooping.

Notes

The post does not provide measured ingredients or written cooking instructions. Amounts and method are practical estimates based on the dish name and the hashtags referencing turmeric chicken marinade powder and fried chicken. Serve immediately for the crispest coating.

Nutrition per serving

• main
• Thai-inspired
• Southeast Asian
• fried
• deep-fried
• chicken
• sticky rice
• dairy-free