The Most Flavorful Chicken I’ve Ever Cooked

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is a basic substitute.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

Debone the chicken thighs by making cuts along the bone and scraping it out.

Stab holes in the skin of the chicken thighs to help the marinade penetrate.

Prepare the marinade by blending garlic, light and dark soy sauce, fish sauce, lemongrass, Thai curry paste, and sugar.

Marinate the chicken thighs in the mixture, saving 25% of the marinade for later, and add a couple tablespoons of oil.

Refrigerate the marinated chicken for at least 3 hours or up to 12 hours.

Wash jasmine rice by mixing with water and removing excess starch, repeating three times.

Add water, coconut milk, and salt to the washed rice and bring to a boil.

Reduce heat to low and cook for 10 minutes, then let it steam without peeking for another 10 minutes.

Prepare the dipping sauce by mixing fish sauce, tamarind puree, lime juice, sugar, diced shallot, and chili flakes.

Optionally, make toasted rice powder by toasting sticky Thai rice and grinding it into a powder.

Dry the marinated chicken thighs with paper towels before cooking.

Sauté the chicken thighs in a pan with oil over medium heat for about 4 minutes on each side until caramelized.

Transfer the chicken to a 400°F oven for 20 minutes.

Use reserved marinade to baste the chicken and cook down the juices in the pan.

Broil the chicken for 1-1.5 minutes to caramelize the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens