Thai-Style Crispy Chicken Rice – 45-Minute Recipe
A comforting Thai‑style chicken rice that pairs oven‑roasted crispy thighs with fragrant jasmine rice and a bold, spicy‑salty sauce. Fresh coriander and cucumber add a bright street‑food finish, making it perfect for weeknight dinners.
Recipe by Marion Grasby· Structured by ReelsMeals
From: Facebook(view original)
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About this saved recipe
Ingredients
- jasmine rice
- oil
- chicken stock
- chicken thighs
- coriander leaves
- cucumber
Sauce
- coriander roots
- garlic
- ginger
- salt
- Thai yellow soybean paste
- vinegar
- sugar
- Thai soy sauce
- dark sweet soy sauce (ketchup manis)
- chilies
- coriander stems
Instructions
- 1Preheat the oven to 482°F (482°F).
- 2Rinse the jasmine rice until the water runs clear, then drain.
- 3In a pot, heat a small amount of oil over medium heat. Add the sliced ginger and garlic and sauté until fragrant, about 30 seconds.
- 4Add the chicken stock and the drained rice to the pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10–12 minutes, or until the liquid is absorbed.
- 5Remove the pot from the heat and let the rice sit, covered, for an additional 10 minutes.
- 6Pat the chicken thighs dry with paper towels. Rub them with salt and a light coating of oil.
- 7Place the chicken on a baking tray and roast in the preheated oven for about 18 minutes, or until the skin is crisp and the meat reaches an internal temperature of 167°F (165°F).
- 8While the chicken roasts, prepare the sauce: crush the coriander roots in a mortar, then add minced garlic, a pinch of salt, minced ginger, Thai yellow soybean paste, vinegar, sugar, Thai soy sauce, dark sweet soy sauce, sliced chilies, and sliced coriander stems. Mix thoroughly until well combined.
- 9When the chicken is done, let it rest for a few minutes, then slice or serve whole.
- 10Drizzle the prepared sauce over the chicken and serve alongside the fluffy jasmine rice.
- 11Garnish with fresh coriander leaves and optional sliced cucumber for brightness.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rice Simmer Timing
After bringing the rice and stock to a boil, reduce heat, cover, and simmer for 10–12 minutes, then let sit covered for an additional 10 minutes.
Crisp Chicken Skin
Pat the chicken thighs dry, rub with oil and salt, then roast at 250 °C for about 18 minutes until the skin is crisp.
Sauce Preparation
Crush coriander roots first, then add all minced and sliced ingredients before mixing thoroughly.
Rest Before Slicing
Let the roasted chicken rest a few minutes after cooking before slicing or serving whole.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Thai-Style Crispy Chicken Rice?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Thai-Style Crispy Chicken Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thai-Style Crispy Chicken Rice recipe come from?
- It was shared by Marion Grasby on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.