Love chicken rice (Khao Man Gai) but not a fan of raw green onions or soft chicken skin?
This recipe is for you!
In this version, the chicken skin is cooked until crispy, and the sauce is made without raw green onions.
It’s simple, all made in a frying pan, and perfect for busy people who want a one-plate meal at home.
Ingredients
| Uncooked rice (Japanese short grain or Jasmine rice) | 2 cups |
| Chicken thighs | (about 550g) |
| Salt | 4 pinches for seasoning the chicken |
| Garlic | 1 clove |
| Water | 360-380ml |
| Chicken stock powder | 2 tsp |
| Olive oil | 1 tbsp + 1 tsp |
| Optional toppings: cilantro, black pepper, egg, etc. | |
| 【Sauce】 | |
| Sugar | 2 tsp |
| Vinegar | 2 tsp |
| Soy sauce | 1 tbsp |
| Grated ginger (or ginger paste) | 1/2 tsp |
| Chili | Optional |
How to Make
1⃣ Prep
Tear the cilantro into small pieces for topping.
Remove the skin from the chicken thighs and sprinkle the meat with salt.
Mince the garlic.
2⃣ Sauté garlic
Sauté for about 2–3 minutes until fragrant.
In a frying pan, heat 1 tbsp olive oil over low heat and add the minced garlic.
3⃣ Toast the rice
Stir and cook over medium heat for about 1 minute.
Add the washed rice (2 cups) directly to the garlic and oil in the pan.
3⃣ Sear the chicken
Add the chicken thighs and sear for 2 minutes on each side until lightly browned.
In a separate frying pan, heat 1 tsp olive oil.
4⃣ Cook the rice with chicken
Place the seared chicken on top of the rice in the first pan.
Add the water, chicken stock powder, and a little extra salt if needed.
Bring to a boil over medium heat, then cover and reduce to low heat.
Simmer for 20 minutes, then turn off the heat and let it steam for 10 minutes.
Note: Chicken releases moisture while cooking, so the ideal water amount may vary.
For 550g of chicken and 2 cups of rice, 360 ml water works well.
If using more or less chicken, adjust the water accordingly.
If the rice is too dry, add a little more water and cook on low for another 10 minutes.
5⃣ Crisp the chicken skin
Cook over low heat for about 15 minutes until golden and crispy.
While the rice is cooking, place the chicken skin in the pan used to sear the meat.
6⃣ Make the sauce
Mix all the sauce ingredients in a small bowl (sugar, vinegar, soy sauce, ginger, and chili).
Tip:
If you like strong flavor, double the sauce ingredients!
7⃣ Serve
Add toppings like cilantro, black pepper, or a fried egg if desired.
Once the rice is cooked, remove the chicken and slice it into bite-sized pieces (also slice the crispy skin).
Plate the rice, top with chicken, and drizzle with the sauce.
For an authentic look, press the rice into a small bowl and flip it onto the plate for a clean round shape.
The best part of a one-plate meal?
The sauce, egg yolk, and flavorful chicken juices blend beautifully with the rice for the perfect bite!
If you think this looks delicious, share it on Twitter/X!
Tag me if you try making it—I’d love to see your creations!
