One Pot Thai Crispy Chicken with Ginger Scallion Rice
When I want a super simple, one-pot chicken and rice recipe, I’m making this Thai-Inspired Crispy Chicken with Ginger Scallion Rice. It’s a version of the popular Thai Khao Mun Gai Tod, or Crispy Chicken Rice, with no deep frying at all! Crispy, pan-fried chicken thigh on top of super fragrant scallion ginger rice cooked in chicken fat and chicken broth. So savory, delicious, and easy, you’ll want to make this one-pot rice all the time!
South East Asian Inspired Crispy Chicken Scallion Ginger Rice
This South East Asian-Inspired Crispy Chicken Scallion Ginger Rice is a one pot meal I’ve really enjoyed making recently. It’s a chicken rice that honestly reminds me of our trip to South East Asia. This recipe is most closely related to Thailand’s Khao mun gai tod (ข้าวมันไก่ทอด), or Fried Chicken Rice. It’s a well-loved South East Asian fusion version of Hainan Chicken Rice, often with a half portion of deep fried and poached chicken over rice cooked in chicken fat and broth.
This version is a recipe I’ve tested that preserve that classic chicken rice flavor, but keeps it in one pot, with no deep frying. But, I’ve got some tips to make sure the pan-fried version comes out just as satisfyingly crispy.
Ingredients For Crispy Chicken Scallion Rice
- 4 boneless chicken thigh with the skin on
- Salt and black pepper to taste
- 4-5 Stalks green onions finely chopped, white and green parts separated
- 1 tablespoon freshly grated ginger
- 1 cup uncooked jasmine rice rinsed and drained
- 1¼ cups chicken stock
- 1 tablespoon soy sauce
- 1 bay leaf optional
- Thai red chili Sliced, optional, for serving
Crispy Pan Fried Chicken Thigh
The traditional Thai Crispy Chicken Rice uses deep fried chicken thigh. But, today we’re pan frying them instead to keep everything in one pot. We are using boneless, skin-on chicken thighs. Trust me, keeping the skin on make a ton of different o that crispy texture. We fry it on low temperature to render out the fat. This not only makes the skin extra crispy, but we’re also using the rendered fat to saute the green onion and ginger later! If you’d still prefer deep fried chicken, try my recipe for Taiwanese XXL Fried Chicken on top of the rice for this recipe!
Ginger Scallion Rice
If there’s anything that makes Thai Chicken Rice what it is, it’s the based of super fragrant scallion ginger rice. It’s flavorful, and super aromatic thanks to sauteeing the ginger and scallions in the leftover chicken fat from in the pan. Then, mix in the rice and cook in chicken broth. These steps infuses this rice with 2 extra layers of rich chicken flavor. So, even just eating the rice alone is delicious!
How To Make Crispy Chicken Ginger Scallion Rice
- Pat the chicken thighs dry and season both sides generously with salt and black pepper.
- Place the chicken thighs in a cold pan, skin-side down. Turn the heat to medium and cook for approximately 8-10 minutes, allowing the chicken fat to slowly render, or until the skin is deeply golden and crispy.
- Flip the chicken and cook for another 3-4 minutes, or until the chicken is fully cooked. Remove from the pan and set aside to rest.
- Add the white parts of the green onions and the freshly grated ginger to the rendered chicken fat. Sauté for 2–3 minutes, or until fragrant.
- Add the rinsed rice and stir until every grain is coated in the ginger-scallion chicken fat.
- Pour in the chicken stock and soy sauce. Add a bay leaf, if using, and stir well.
- Once the liquid begins to simmer, cover and cook over medium-low heat for 12 minutes.
- Turn off the heat and leave the pot covered for another 5 minutes, allowing the rice to steam until fluffy
- Remove the bay leaf. Fluff the rice and mix in the remaining green onions.
- Slice the crispy chicken and place it on top of the ginger-scallion rice. Serve immediately with sliced Thai red chili for an optional spicy kick.
South East Asian Inspired Dishes To Make At Home
Crispy Chicken & Ginger Scallion Rice
By Tiffy Cooks
Equipment
Ingredients
- 4 boneless chicken thigh with the skin on
- Salt and black pepper to taste
- 4-5 Stalks green onions finely chopped, white and green parts separated
- 1 tablespoon freshly grated ginger
- 1 cup uncooked jasmine rice rinsed and drained
- 1¼ cups chicken stock
- 1 tablespoon soy sauce
- 1 bay leaf optional
- Thai red chili Sliced, optional, for serving
Instructions
- Pat the chicken thighs dry and season both sides generously with salt and black pepper.
- Place the chicken thighs in a cold pan, skin-side down. Turn the heat to medium and cook for approximately 8-10 minutes, allowing the chicken fat to slowly render, or until the skin is deeply golden and crispy.
- Flip the chicken and cook for another 3-4 minutes, or until the chicken is fully cooked. Remove from the pan and set aside to rest.
- Add the white parts of the green onions and the freshly grated ginger to the rendered chicken fat. Sauté for 2–3 minutes, or until fragrant.
- Add the rinsed rice and stir until every grain is coated in the ginger-scallion chicken fat.
- Pour in the chicken stock and soy sauce. Add a bay leaf, if using, and stir well.
- Once the liquid begins to simmer, cover and cook over medium-low heat for 12 minutes.
- Turn off the heat and leave the pot covered for another 5 minutes, allowing the rice to steam until fluffy
- Remove the bay leaf. Fluff the rice and mix in the remaining green onions.
- Slice the crispy chicken and place it on top of the ginger-scallion rice. Serve immediately with sliced Thai red chili for an optional spicy kick.
