Saigon Crispy Skin Chicken with Seasoned Rice

Pat the chicken thighs very dry with paper towels. Score the skin lightly with a sharp knife. In a bowl, combine minced garlic, minced shallots, fish sauce, soy sauce, sugar, and black pepper. Rub this marinade all over the chicken. Let marinate for at least 30 minutes, or ideally 2 hours in the refrigerator.

While the chicken marinates, wash the jasmine rice thoroughly under cold water until the water runs clear. Cook the rice according to package instructions, typically with 1.5 cups of water for 1 cup of rice.

Heat the vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat until it reaches 170°C. Carefully place the marinated chicken thighs skin-side down into the hot oil. Fry for 8-10 minutes until the skin is deeply golden brown and very crispy.

Flip the chicken and continue to fry for another 8-10 minutes, or until cooked through and the internal temperature reaches 74°C. Remove the chicken from the pan and place it on a wire rack to drain excess oil. Reserve about 1-2 tablespoons of the flavorful chicken-infused oil from the pan.

Once the rice is cooked, fluff it with a fork. Add the reserved chicken oil to the rice and mix gently until well combined, coating each grain with the delicious fat for a beautiful sheen and rich flavor.

Slice the crispy chicken thighs into pieces. Serve immediately with the seasoned rice and fresh cucumber slices on the side. Enjoy this taste of Saigon!