Crispy-skinned chicken thigh, sliced and tossed with toasted rice powder, lime, cilantro, shallot and Thai chili, then piled over rice with fresh tomato.

Ingredients

For the chicken

• 1 lb chicken thighs, deboned, skin on
• Sesame oil, for frying
• 2 Tbsp uncooked rice, for the toasted rice powder

For the sauce

• 1 tsp cane sugar
• 1 Tbsp fish sauce
• 1 tsp oyster sauce
• 1 tsp soy sauce

For tossing

• 1 shallot, sliced
• 1 Thai chili, thinly sliced
• 1 bunch cilantro, chopped
• Juice of 1 lime

For serving

• Steamed rice
• 1 tomato, sliced

Instructions

1. Toast the uncooked rice in a dry skillet until dark golden brown.
2. Let it cool, then grind it into a coarse powder.
3. Heat sesame oil in a cast iron skillet and fry the chicken skin side down first, then flip and cook through.
4. Rest the chicken for 5 minutes, then slice it into bite-sized pieces.
5. Mix the sugar, fish sauce, oyster sauce and soy sauce in a small bowl.
6. In a large bowl, toss the chicken with the rice powder, cilantro, shallot, chili, lime juice and sauce until coated.
7. Spoon a bed of rice onto each plate and top with the chicken and sliced tomato.

Notes & substitutions

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