3. Toss the wings in rice flour until well coated. 4. Heat oil in the deep fryer to 160°C. For the first fry, cook the wings for 8 minutes.

When the rice and chicken are done, remove the chicken from the cooker, then close the lid so the rice stays hot. Allow the chicken to cool for about 10 minutes.

Ingredients (Serves 4) 3 cups cooked jasmine rice (preferably day-old, cold) 1 cup fresh pineapple, diced (or canned, drained) 1/2 cup roasted cashews 1 small red bell pepper, diced 1 small onion ...

1. Heat oil in a large pan, add popping corn. Cover tight and cook for 3-5 minutes or until all the corn has popped. 2. Transfer to large bowl, add crackers, drizzle over sweet chilli sauce and ...

Susan Jung’s recipe for khao man gai – chicken, rice and broth – comes with a super-spicy dipping sauce Fresh, not frozen, chicken served at room temperature is the secret to this delicious ...

The Process: Chef Jithchamnonk first lets her sweet rice soak in fragrant water overnight. After steaming for 30 minutes, she hand stirs the rice in coconut milk (2 cans) and sugar (2 cups) until ...

Another popular order is their nam khao ($9), a crispy fried rice lettuce wrap, she said. Customers can choose from cured pork, steamed pork or tofu, served with lettuce and cilantro. “I’m ...