Thai Chicken Rice (Khao Man Gai) with Sesame, Ginger, and Teriyaki BBQ Sauce Recipe
Thai Chicken Rice (Khao Man Gai) is a fragrant and comforting dish featuring tender chicken cooked on top of savory sesame oil-infused rice. Accompanied by a tangy, flavorful dipping sauce and fresh vegetables, it’s a perfect balance of savory, aromatic, and fresh flavors, inspired by a beloved street food classic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Rice Cooker
- Cuisine: Thai
- Diet: Halal
Ingredients
For the Flavored Oil
- 2 tbsp Kikkoman Toasted Sesame Oil
- 30 g red onion, thinly sliced
- 15 g fresh ginger, sliced into 1 mm thick strips, then cut into fine matchsticks
- 5 g garlic, thinly sliced
For the Rice and Chicken
- 300 g rice, rinsed and drained
- 300 ml water
- 1 tbsp Kikkoman Naturally Brewed Soy Sauce
- 3 pinches black pepper
- 400 g chicken breast or thigh, skin-on, excess fat removed
For the Sauce
- 3 tbsp Kikkoman Teriyaki BBQ Sauce Korean Style
- 2 tsp fish sauce
- 1 tsp lime juice
- 1 spring onion, finely sliced
- 3 sprigs coriander (separate leaves and stems)
For Garnish and Serving
- 1 cucumber, sliced
- 3 cherry tomatoes, halved
- Reserved coriander leaves
- Reserved fried onion, ginger, and garlic from flavored oil step
Instructions
- Prepare Flavored Oil: Thinly slice the red onion and garlic to about 1 mm. Slice the ginger into 1 mm thick slices and cut into fine matchstick strips. Add the toasted sesame oil, red onion, ginger, and garlic to a frying pan and sauté until golden brown. Remove from heat and strain through a sieve, separating the flavored oil from the fried onion, ginger, and garlic. Set both aside for later use.
- Sauté the Rice: Rinse the rice and drain well. Heat the strained flavored oil in the frying pan. Add the rice and gently sauté until it becomes slightly translucent, being careful not to burn it, to enhance the nutty aroma and flavor.
- Cook Rice and Chicken: Transfer the sautéed rice to a rice cooker. Add the water and soy sauce, stirring lightly to combine. Season the chicken with black pepper and place it skin-side up on top of the rice. Cook using the quick-cook mode until the rice is tender and the chicken is fully cooked.
- Prepare the Sauce: Separate the coriander leaves from the stems. Finely slice the spring onion and coriander stems. Mix them with the teriyaki BBQ sauce, fish sauce, and lime juice to create a tangy, savory dipping sauce. Reserve the coriander leaves for garnishing.
- Prepare Garnishes and Serve: Once cooking is complete, carefully remove the chicken from the rice cooker. Gently fluff the rice with a spatula, then close the lid and leave it on the Keep Warm setting for 5 minutes. Let the chicken rest for 5 minutes before slicing. Slice the cucumber and halve the cherry tomatoes. To serve, spoon the rice into bowls, arrange the sliced chicken on top, and garnish with the fried onion, ginger, garlic, and coriander leaves. Serve with the fresh cucumber, cherry tomatoes, and dipping sauce on the side.
Notes
- Thin slicing of onion, ginger, and garlic ensures even sautéing and maximum flavor extraction.
- Sautéing the rice in the flavored oil before cooking adds a subtle toasted aroma to the dish.
- Cooking chicken on top of the rice allows the flavors to infuse into the rice while keeping the chicken moist and tender.
- Resting the chicken after cooking helps retain its juiciness and makes slicing easier.
- The dipping sauce balances sweet, savory, sour, and herbal flavors for a vibrant finish.
- Serve with fresh vegetables to add crunch and a refreshing contrast.
- If you do not have a rice cooker, you can simmer the rice and chicken gently in a covered pot on the stove but adjust water and cooking time accordingly.
