Thai KFC Spicy Chicken Rice Bowl (Khao Yum Gai Zabb)

Steps

1. 1
   Prepare the chicken by trimming excess fat and cutting into 1-inch pieces.
2. 2
   Marinate the chicken pieces in fish sauce, sugar, and water for at least 20 minutes to keep them juicy.
3. 3
   Mix all-purpose flour, cornstarch, paprika, cayenne, granulated garlic, white pepper, and baking powder for the coating.
4. 4
   Coat the marinated chicken in the flour mixture, spreading in a single layer and letting it rest 15-20 minutes so the coating adheres better before frying.
5. 5
   Toast raw jasmine rice with kaffir lime leaves over high heat until deeply browned. Cool and grind in a coffee grinder or mortar to a coarse powder.
6. 6
   Mix the toasted rice powder with roasted chili flakes and optional chicken bouillon powder. Can be prepared ahead.
7. 7
   Combine fish sauce, lime juice, and sugar, stirring until sugar dissolves completely for the liquid seasoning.
8. 8
   Prep the fresh herbs: julienne red onion into short strips and have cilantro, mint, and green onions ready.
9. 9
   Heat oil to 350°F and fry chicken in batches for 2 minutes each, maintaining temperature. Drain on paper towel or rack.
10. 10
    Cool the chicken for at least 5 minutes, then fry again for 1 minute at 350°F until golden and extra crispy.
11. 11
    Mix the dry seasoning with the liquid seasoning to form a slurry — this is the crucial step for even distribution.
12. 12
    Add red onion to the seasoning mixture, then add fried chicken and toss thoroughly to coat evenly.
13. 13
    Add cilantro, mint, and green onions at the end and toss gently to combine.
14. 14
    Serve the seasoned chicken over jasmine rice, garnishing with extra red onion and mint if desired.