Cơm Gà Chiên (Crispy Chicken Rice)

Step 1

Pat the chicken thighs dry with paper towels to remove all visible moisture; this helps them crisp up when fried.

Step 2

Season both sides of the chicken generously with salt and pepper, making sure to coat the meat evenly.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Measure out 1.5 cups water into a medium pot; you'll use this to cook the rice next.

Step 5

Pour 1 cup jasmine rice into the pot of water and bring to a boil over medium-high heat, stirring once; watch for a rolling boil where large bubbles break the surface.

Step 6

Reduce heat to low, cover the pot with a lid, and cook for 15 minutes without removing the lid; the rice will absorb the water as it cooks.

Step 7

Remove from heat and let sit, covered, for 5 minutes to finish steaming; this makes the rice fluffy and light.

Step 8

While the rice cooks, pour 2 cups neutral oil into a heavy-bottomed pot or Dutch oven and heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 3 minutes.

Step 9

Carefully place the chicken thighs into the hot oil one at a time, skin-side down if present; listen for an immediate sizzle and strong aroma.

Step 10

Fry without moving the chicken for 5 minutes until the bottom surface turns deep golden brown, the color of caramelized honey.

Step 11

Flip each thigh to the other side and fry for another 5 minutes until the new side is also deep golden brown and a meat thermometer inserted into the thickest part reads 165°F.

Step 12

Using tongs or a slotted spoon, transfer the fried chicken to a plate lined with paper towels; drain off excess oil.

Step 13

Pour 3 tablespoons fish sauce and 2 tablespoons fresh lime juice into a small bowl, add the minced garlic, and stir together until combined.

Step 14

Fluff the rice with a fork and divide it equally between two serving bowls.

Step 15

Place a crispy fried chicken thigh on top of each mound of rice and serve immediately alongside the fish sauce dipping mixture.