Khao Mok Gai with Thai Chilli Sauce

If you love biryani and Thai flavors, then this dish is definitely for you - Khao Mok Gai. My kids absolutely love it, and honestly, they’re big fans of anything that combines fragrant rice and crispy fried chicken. This has easily become one of our monthly staples at home, and once you try it, you’ll understand why!

Khao Mok Gai is often described as Thailand’s answer to chicken biryani. The dish beautifully reflects the cultural blend of Southern Thailand, where food carries subtle influences from neighboring regions. It’s not your typical Thai flavor profile. The magic comes from warm curry spices and gentle aromatics that hint at Indian and Malay cooking traditions. Since Southern Thailand shares a border with Malaysia, this fusion of flavors makes perfect sense.

In Thai, khao means rice, mok means buried, and gai means chicken. So the name translates to “rice buried with chicken.” Traditionally, the chicken is cooked together with the rice, similar to biryani. How lovely is that?

This version, however, is inspired by a method where the chicken is cooked separately from the rice, giving you more control over texture and flavor. Khao Mok Gai is typically served with a minty Thai green dipping sauce, but I’ll be honest, I prefer using Thai chili sauce mix instead. It’s simple, convenient, and hits all the right sweet, spicy, and tangy notes.

Preparing the Ingredients:

Chicken Marinade - I love marinating my chicken in advance. Sometimes even a few days earlier, and keeping it in the freezer as part of my meal prep routine. Not only does this save so much time on busy days, but it also allows the flavors to really soak into the chicken, making the dish even more delicious. If you don’t have the time to prep ahead, don’t worry, marinating for at least 30 minutes will still give you great results.

Rice - Unlike biryani, this rice uses fewer spices and leans on the beautiful aroma of freshly pounded coriander root (we use lots of them!) and garlic. It’s a simpler flavor profile, but incredibly fragrant and comforting. Perfect for everyday family meals.

Thai Chilli Sauce mix - Take a little extra time to pound the ingredients well until you get a smooth paste. This makes all the difference when you mix it with the Thai chilli sauce and fresh coriander leaves. The sauce turns silky, balanced, and so refreshing against the warm spices of the dish. Do note that different Thai chilli sauce brands can vary in texture, so don’t worry if your sauce turns out slightly watery or thick. If it’s too watery, just add a bit more chilli sauce. If it’s too thick, loosen it gently with a splash of water.

Now that everything is prepped and ready, let’s get cooking!

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Cooking Method: Boiling, Frying, Sautéing

Cuisine: Malay, Thai

Courses: Mains

Difficulty: Beginner

Servings: 7

Calories: 1090 kcal

Description

With five kids to feed, I totally get how precious time in the kitchen is. So when it comes to dinner, I keep things quick, easy, and fuss-free. Most days, dinner is just a repeat of lunch (with maybe a fresh salad or a simple side to jazz it up a bit).

That’s why when I make Khao Mok rice, I go big! I usually cook around 2 kg of chicken, which is enough to feed everyone in my family for both lunch and dinner without having to start from scratch.

Ingredients

2 kg chicken

Chicken Marinade

2 onions
10 cloves garlic
2 inches ginger (ribs removed)
2 inches galangal
4 stalks lemongrass (bulb section) (thinly sliced)
2 tablespoons oyster sauce

Sauce Mixture

5 tablespoons chilli sauce
5 tablespoons tomato sauce
2 tablespoons oyster sauce
2 teaspoons turmeric powder
1 teaspoon white pepper powder
2 tablespoons corn flour
2 teaspoons salt

Rice

2 tablespoons ghee
1 large red onion (sliced thinly)
2 coriander roots
5 cloves garlic
1 stick cinnamon
3 pods cardamoms
5 cloves
1 tablespoon meat curry powder
1/2 teaspoon coriander powder (/serbuk ketumbar)
1/2 teaspoon cumin powder (/serbuk jintan putih)
1/2 teaspoon fennel powder (/serbuk jintan manis)
1 teaspoon turmeric powder
1 large tomato (diced)
3 cups basmati rice (rinsed and soaked for 30 mins)
4 cups water
1 teaspoon salt ((or more to taste))

Thai Chilli Sauce

2 cloves garlic
2 coriander roots
4 red bird's eye chillies
1 cup thai chilli sauce
1/2 cup coriander leaves (Chopped)

Instructions

1
Start by rinsing your basmati rice until the water runs clear. This helps remove excess starch so the rice cooks up light and fluffy. Soak the rice for at least 30 minutes, then set aside while you prepare the other ingredients.
2
Blend the onion, garlic, ginger, galangal, and lemongrass with a small splash of water until smooth. Pour this fragrant paste over the chicken, then add the oyster sauce, turmeric powder, white pepper, corn flour, and salt. Mix well so every piece is nicely coated. Let it marinate for at least 30 minutes. If you have the time, marinate overnight in the fridge. The flavors will be even richer and more delicious.
3
Using a pestle and mortar, pound the coriander root and garlic into a paste. Heat the ghee in a large pot until warm and aromatic, then add the sliced onions. Sauté until soft and lightly golden. Stir in the coriander root and garlic paste, followed by the whole spices (cinnamon, cardamom, and cloves). Let everything cook until beautifully fragrant.
4
Sprinkle in the spice powders and stir gently for a few seconds so they don’t burn. Add the chopped tomatoes with a splash of water and cook until the tomatoes soften and begin to break down into the mixture.
5
Add the soaked rice into the pot, followed by water and a little salt. Stir gently to combine.
6
Keep the heat on medium until the water starts to bubble and the rice begins to bloom. Then reduce the heat to low, cover with a lid, and let it cook for about 20 minutes. While the rice is cooking, prepare the chicken and the Thai chilli sauce mix.
7
Heat oil in a pan and deep fry the marinated chicken until cooked through and golden. Don’t worry if some parts look slightly charred. This comes from the lemongrass and galangal caramelising at high heat and adds extra flavor.
8
Make the sauce mix - In a pestle and mortar, gently pound the garlic, coriander root, and chillies until smooth. Transfer to a bowl and mix in the Thai chilli sauce and chopped coriander leaves. Set aside and check on your chicken.
9
Once the rice is done, gently fluff it with a fork. Give it a quick taste. This is always the best part! Adjust salt if needed.
10
Plate the fragrant rice with the crispy fried chicken. Spoon some of the fresh, spicy sauce over the chicken or serve it on the side. I love pairing this dish with a simple fresh salad to balance the heat from the sauce.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 1090kcal

% Daily Value *
Total Fat 85g131%
Saturated Fat 120g600%
Trans Fat 100g
Cholesterol 250mg84%
Sodium 255mg11%
Potassium 240mg7%
Total Carbohydrate 800g267%
Dietary Fiber 64g256%
Sugars 5g
Protein 42g84%

Vitamin A 31 IU
Vitamin C 67 mg
Calcium 80 mg
Iron 90 mg
Vitamin D 4 IU
Vitamin E 50 IU
Vitamin K 98 mcg
Thiamin 26 mg
Riboflavin 45 mg
Niacin 16 mg
Vitamin B6 93 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Fluffy Rice Even Hours Later!

Here’s a simple tip to keep your rice moist and fluffy even hours after cooking. Once the rice is fully cooked, transfer it to a large container or a large bowl. Avoid keeping it in the hot pot for too long, as the residual heat can continue drying the rice while the pot cools down. When you’re ready to serve, give the rice a quick reheat in the rice cooker or microwave, and fluff it gently. It will be just as soft and delicious as it was earlier in the day.

More Flavorful Meal-Prep Chicken!
Chicken that has been marinated for longer absorbs the spices and aromatics much better than one marinated for just an hour. For best results, marinate and store it properly in the fridge for up to 2 days, or store it in the freezer for longer. Cook when needed for juicy, well-seasoned chicken every time.

Read it online: https://recipeaffairs.com/recipe/khao-mok-gai/