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Crusty Rice au poulet croustillant

Recipe by Norbert Tarayre

Un bol de riz jasmin parfumé, garni de tenders de poulet ultra‑croustillants, nappé de deux sauces (mayonnaise‑crème et sauce aigre‑douce) et d'un mélange de toppings frais (ciboulette, coriandre, gingembre, ail, oignon frit et sésame noir). Une version street‑food inspirée de la Thaïlande, idéale pour un repas convivial.

MediumThaiServes 2

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Source Video
1h 14m
Prep
5m
Cook
10m
Cleanup
1h 29m
Total

Cost Breakdown

Total cost:$10.09
Per serving:$5.04

Critical Success Points

  • Rinçage complet du riz jusqu'à eau claire
  • Maintenir l'huile à 160 °C pendant la friture
  • Épaissir correctement la sauce taille avec la bonne proportion de fécule
  • Ne pas surcharger la friteuse pour éviter une baisse de température

Safety Warnings

  • L'huile de friture atteint des températures élevées ; garder les enfants et animaux à l'écart.
  • Utiliser un thermomètre pour éviter la surchauffe de l'huile.
  • Manipuler les couteaux avec précaution lors de la découpe du poulet.

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