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Crispy Chicken with Toasted Rice and Chili #cooking #chicken #food #EasyRecipe #crispychicken #friedchicken Ingredients: 2 boneless chicken thighs, cut into bite-sized pieces 2 tbsp soy sauce (for marinade) 1 tsp fish sauce (optional, for marinade) 1 tsp sugar (optional, for marinade) 1 tbsp corn starch (for marinade) 1/2 cup potato starch (for coating) 1 tbsp uncooked rice (feel free to toast more if desired) 1 lime, juiced 1 tbsp soy sauce (for mixing) 1 tbsp chili flakes (adjust to taste) 1 shallot, thinly sliced Fresh coriander, chopped Cooked rice, for serving 1 cucumber, sliced, for serving Oil, for frying Instructions: Marinate the Chicken: In a bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tsp fish sauce, 1 tsp sugar, and 1 tbsp corn starch. Mix well to coat the chicken evenly. Let it marinate for at least 15-20 minutes. Prepare the Coating: 2. After marinating, coat the chicken pieces in potato starch, ensuring they are evenly covered. Shake off any excess starch. Fry the Chicken: 3. Heat oil in a deep pan or fryer over medium-high heat. 4. Once the oil is hot, carefully add the chicken pieces in batches and fry until they are golden brown and crispy. Remove and drain on paper towels. Toast and Grind the Rice: 5. In a dry pan, toast 1 tbsp of uncooked rice (or more if desired) over medium heat until it turns golden brown and fragrant. Stir constantly to avoid burning. 6. Once toasted, allow the rice to cool slightly, then grind it into a coarse powder using a mortar and pestle or a spice grinder. Mix the Chicken: 7. In a large bowl, combine the crispy chicken pieces with 1 tbsp soy sauce, the juice of 1 lime, 1 tbsp chili flakes, the toasted rice powder, the sliced shallot, and chopped coriander. Toss everything together until well mixed. Serve: 8. Serve the crispy chicken mixture over a bed of steamed rice, garnished with cucumber slices. Enjoy your flavorful crispy chicken with toasted rice and chili!

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