Thai Coconut Rice Chicken Thighs with Sweet‑Sour Dipping Sauce

Ingredients

• 4 pieces Chicken Thighs, bone‑in, skin‑on (about 200 g each; deboned and skin trimmed as described)
• 4 cloves Garlic, peeled (minced)
• 2 Tbsp Light Soy Sauce (regular soy sauce)
• 2 Tbsp Dark Soy Sauce (adds depth of color)
• 2 Tbsp Fish Sauce (Thai style, for umami)
• 1 stalk Lemongrass (white part only, minced)
• 1 Tbsp Thai Red Curry Paste (store‑bought)
• 1 Tbsp Sugar (granulated)
• 2 Tbsp Neutral Oil (e.g., canola) (for mixing into the chicken before cooking)
• 1 cup Jasmine Rice (long‑grain, rinsed 3×)
• 1 cup Coconut Milk (full‑fat, canned)
• 1 cup Water (for rice cooking)
• ½ tsp Salt (for rice)
• 2 Tbsp Fish Sauce (for dipping) (same as above)
• 1 Tbsp Tamarind Puree (or tamarind paste diluted)
• 2 Tbsp Lime Juice (freshly squeezed)
• 1 Tbsp Sugar (for dipping) (same as above)
• 2 Tbsp Shallot (finely diced)
• 1 tsp Chili Flakes (adjust to heat preference)
• 1 Tbsp Sticky Thai Rice (glutinous) (toasted and ground; optional)

Instructions

1. Debone and Prep Chicken

   Place a bone‑in thigh on the board, make two shallow cuts along the bone, slide the knife under to free the bone, grip it and scrape around the joint, then cut it out. Trim excess skin and prick the skin with a few small holes to help the marinade penetrate.

   Time: PT10M

2. Make Marinade

   In the blender combine minced garlic, light soy sauce, dark soy sauce, fish sauce, minced lemongrass, Thai red curry paste, and sugar. Blend until smooth. Add 2 Tbsp oil and blend briefly again.

   Time: PT5M

3. Marinate Chicken

   Place the prepared thighs in a mixing bowl, pour the blended marinade over them, reserving about ¼ of the liquid for later. Toss to coat, then cover and refrigerate for at least 3 hours (up to 12 hours).

   Time: PT5M

4. Rinse and Prepare Rice

   Put 1 cup jasmine rice in a bowl, cover with water, stir with fingertips, pour off water. Repeat washing three times to remove excess starch.

   Time: PT5M

5. Cook Coconut Rice

   Transfer washed rice to a saucepan. Add 1 cup coconut milk, 1 cup water, and ½ tsp salt. Stir, bring to a rapid boil (steam visible), then reduce heat to low, cover, and simmer for 10 minutes. Turn off heat and let steam, covered, for another 10 minutes.

   Time: PT25M

   Temperature: 400°F

6. Toast Sticky Rice for Dipping Sauce (Optional)

   In a dry skillet over low‑medium heat, toast 1 Tbsp glutinous rice, stirring constantly, until golden brown (≈10 minutes). Transfer to a plate, let cool 10 minutes, then grind to a fine powder in the blender.

   Time: PT20M

   Temperature: Low‑medium heat

7. Prepare Dipping Sauce

   In a bowl combine 2 Tbsp fish sauce, 1 Tbsp tamarind puree, 2 Tbsp lime juice, 1 Tbsp sugar, 2 Tbsp diced shallot, 1 tsp chili flakes, and the toasted rice powder (if made). Mix until sugar dissolves.

   Time: PT5M

8. Dry Chicken Before Cooking

   Remove chicken from the fridge, pat both sides dry with paper towels, especially the skin side.

   Time: PT2M

9. Sear Chicken

   Heat a splash of oil in an oven‑safe sauté pan over medium‑medium heat. Lay thighs skin‑side down away from you. Cook 4 minutes without moving, then flip and cook another 4 minutes for light caramelization.

   Time: PT8M

   Temperature: Medium‑medium heat

10. Finish in Oven

    Transfer the pan to a pre‑heated 400°F (205°C) oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

    Time: PT20M

    Temperature: 400°F

11. Glaze with Reserved Marinade

    Remove the pan from the oven, add 1 Tbsp of the reserved marinade to the pan juices, and place the pan back on medium heat for 1 minute, stirring to thicken.

    Time: PT1M

    Temperature: Medium heat

12. Broil for Final Caramelization

    Tilt the pan so the glaze coats the thighs, then place under the broiler for about 90 seconds until the surface is glossy and slightly charred. Remove immediately.

    Time: PT2M

    Temperature: Broiler

13. Plate and Serve

    Fluff the coconut rice, place a chicken thigh on each plate, drizzle any remaining glaze, and serve with the sweet‑sour dipping sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g