Thai Khao Man Gai is one of Thailand’s most beloved comfort foods. Inspired by Hainanese chicken rice, this popular street food features succulent poached chicken served over aromatic rice cooked in chicken broth and chicken fat. The dish is traditionally accompanied by a bold, savory dipping sauce made with fermented soybean sauce, garlic, ginger, chilies, and vinegar.
Simple yet incredibly flavorful, Thai Khao Man Gai is a complete meal that combines tender chicken, fragrant rice, refreshing cucumber, and a perfectly balanced sauce. Whether you're looking for an authentic Thai lunch or a satisfying family dinner, this recipe delivers restaurant-quality results at home.
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Rest Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Difficulty: Easy
Place the chicken in a large pot and cover with water.
Add ginger, garlic, and salt.
Bring to a gentle simmer and cook until the chicken is fully cooked.
Remove the chicken and reserve the broth.
Render the chicken fat in a pan.
Sauté garlic until fragrant.
Add jasmine rice and stir to coat.
Transfer to a rice cooker and cook with the reserved chicken broth.
Combine fermented soybean sauce, garlic, ginger, chilies, vinegar, sugar, and a little broth.
Mix until well combined.
Allow the chicken to rest for 10 minutes.
Slice into serving portions.
Place rice on serving plates.
Arrange sliced chicken on top.
Add cucumber slices and cilantro.
Serve with the dipping sauce.
Use boneless chicken breasts for a leaner option.
Add extra Thai bird's eye chilies to the sauce.
Substitute jasmine rice with brown rice.
Increase the amount of fried garlic in the rice.
Allow the chicken and rice to cool completely.
Store separately in airtight containers in the refrigerator for up to 3 days.
Reheat gently before serving.
Yes.
Freeze the chicken and rice separately in airtight containers for up to 2 months.
Thaw overnight in the refrigerator before reheating.