This is my take on Kao-Neauw -Gai-Tod. It is kind of Thai version of a humble Chicken and Chips. The spiced crispy crumbs go well with the soft sticky Rice. This dish is super easy to cook. And the result- Well, you can see it for yourself. Happy cooking!

Serve: 2

Ingredients for the crispy chicken:

4 Chicken thigh-deboned

1 clove Garlic-finely chopped

1/2tsp Curry powder

1/4tbs Salt and pepper

1/4tbs Sugar

30gram Plain flour

50gram Bread crumbs

1/2tsp Paprika powder

1/2tsp Dried mix herbs

1 pinch Salt and pepper

1 Egg-beaten

3tbs Coconut oil

Ingredients for sticky rice:

190gram Uncooked glutinous rice

190ml Water

Method:

-Soak the glutinous rice in the bowl of water and leave it overnight or at least 2 hours.

-Mix the chicken thigh garlic, curry powder, sugar, salt and pepper in the bowl and marinate them overnight or at least 2 hours.

-Once ready to cook. Mix the paprika, dried mix herbs with the breadcrumbs on a plate. Then mix the flour salt and pepper on the second plate and lastly, the beaten egg in a separate bowl.

-Heat the coconut oil in the frying pan.

-Heat the oven to 200 Celsius.

-Dip the chicken in the flour then egg and breadcrumbs.

-Put the chicken in a heated pan. Fry until the breadcrumbs turn slightly golden brown.

-Transfer all the chickens onto a baking tray and bake them for approx. 17-20 minutes.

-While waiting for chicken to be cooked. Drain the excess water from the rice then wash the rice for 2 minutes.

-Put the glutinous rice in the microwavable bowl add 190 ml of water and cook in the microwave for 10 minutes.

– Once chicken is cooked, put it on the serving plate with the Sticky Rice. Accompany with salad or vegetable of your choice.

Tips:

-I highly recommend serving this dish with the tamarind dipping sauce or at least the chilli sauce.

-Please check my classic sticky rice recipe for the alternative cooking method. In which you can cook the sticky rice in advance and reheat when required.

Thank you for looking at my recipe.

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