Crunchy and Delicious Com Ga Xoi Mo Recipe: Vietnamese Crispy Chicken Rice

Ingredients

1 whole chicken (approximately 3 to 4 pounds)
2 cups of jasmine rice
4 cloves of garlic, minced
1 large onion, finely chopped
4 tablespoons of vegetable oil
1 tablespoon of fish sauce
1 tablespoon of sugar
1 teaspoon of ground black pepper
1 teaspoon of salt
1 bunch of fresh cilantro, chopped
1 cucumber, sliced
1 lime, cut into wedges
2 cups of chicken broth
2 tablespoons of cornstarch (to make the chicken crispy)

Steps and instructions

Clean the chicken thoroughly and pat dry. Rub the chicken with salt and rinse again. This will help to remove any impurities and make the chicken skin more crispy when fried.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic and sauté until they turn golden brown.
Add the jasmine rice into the pan and stir well so that the grains of rice are coated with the garlic, onion, and oil mixture. This will give the rice a nice flavor and color.
Transfer the rice mixture into a rice cooker. Add chicken broth and cook according to the rice cooker's instructions.
While the rice is cooking, prepare the chicken. Rub the chicken with fish sauce, sugar, and black pepper. Let it marinate for about 15 minutes.
Heat the remaining 2 tablespoons of vegetable oil in a large pan over medium heat. Add the chicken and cook until it turns golden brown on all sides. This usually takes about 10 minutes.
Preheat the oven to 375°F (190°C). Put the chicken on a baking tray and bake for about 25-30 minutes until it's fully cooked and the skin is crispy.
While the chicken is baking, prepare the cucumber and lime wedges for serving.
Once the chicken is done, let it rest for a few minutes before carving it into pieces. Serve the chicken with the garlic rice, cucumber, and lime wedges. Garnish with chopped cilantro.

Tools for making

Cutting board - Used for chopping vegetables and carving the chicken.
Chef's knife - Essential for cutting and preparing ingredients.
Large pan - Used for sautéing the onion and garlic, and frying the chicken.
Rice cooker - Used to cook the jasmine rice.
Baking tray - Used to bake the chicken in the oven.
Mixing bowls - Used for marinating the chicken and mixing ingredients.
Measuring cups and spoons - Used to accurately measure the ingredients.
Tongs - Helpful for flipping and handling the chicken while frying and baking.
Spatula - Used for stirring the rice and flipping the chicken.
Whisk - Used to mix the cornstarch and achieve a smooth consistency.

Recipe variations

Replace the whole chicken with boneless chicken thighs or chicken drumsticks.
Experiment with different marinades for the chicken, such as honey soy, teriyaki, or lemon herb.
Try using different types of rice, such as basmati or brown rice, for a healthier alternative.
Add vegetables like carrots, peas, or bell peppers to the garlic rice for added flavor and color.
For a vegetarian option, substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
Instead of baking the chicken, you can grill it on a barbecue for a smoky flavor.
For a gluten-free version, use gluten-free soy sauce or tamari instead of fish sauce.
Add spices like paprika, cayenne pepper, or five-spice powder to the chicken marinade for an extra kick.
Instead of serving with cucumber and lime, try garnishing with pickled vegetables or a side of Vietnamese dipping sauce.
For a healthier twist, steam the chicken instead of frying and baking it.

Recipe overview

Com Ga Xoi Mo, a delicious Vietnamese dish, combines crispy, flavorful chicken with fragrant garlic rice. This recipe is straightforward and perfect for those who love the tantalizing mix of savory, sweet, and tangy flavors. The star of this dish is the chicken, marinated in a blend of fish sauce, sugar, and black pepper, then fried to golden perfection. The jasmine rice is given a flavor boost by being sautéed with minced garlic and onion before being cooked in a rich chicken broth. The dish is elegantly served with fresh cucumber, lime wedges, and a sprinkling of cilantro for a refreshing contrast. In less than an hour, you can have this well-rounded, mouthwatering meal on your dinner table. Whether you're new to Vietnamese cuisine or a seasoned connoisseur, Com Ga Xoi Mo is a must-try!

Common questions

Can I use a different type of rice? Yes, you can use other types of rice such as long-grain rice or basmati rice, but the texture and flavor may be slightly different from jasmine rice.
Can I use chicken parts instead of a whole chicken? Yes, you can use chicken parts like chicken thighs or drumsticks. Adjust the cooking time accordingly as different parts may require different cooking times.
Can I substitute fish sauce with soy sauce? While soy sauce can add some umami flavor, it won't give the same taste as fish sauce. It's best to use fish sauce for an authentic flavor, but you can use soy sauce as a substitute if needed.
Can I make the chicken crispy without baking it? Baking the chicken after frying helps to achieve a crispy skin. If you prefer not to bake it, you can skip that step, but the skin may not be as crispy.
Can I add vegetables to the garlic rice? Absolutely! You can add diced carrots, peas, or corn to the garlic rice for added color and texture. Just make sure to adjust the cooking time accordingly for the vegetables to cook properly.

Serving dishes and utensils

Cutting board - Used for preparing and carving the chicken.
Chef's knife - Essential for slicing and chopping ingredients.
Rice cooker - Needed to cook the jasmine rice perfectly.
Large pan - Used for sautéing the garlic and onion, frying the chicken, and cooking the rice.
Baking tray - Used to bake the chicken in the oven.
Tongs - Useful for flipping and handling the chicken while frying and baking.
Spatula - Helpful for stirring the rice and transferring it to the rice cooker.
Measuring cups and spoons - Needed to measure the ingredients accurately.
Mixing bowls - Used for marinating the chicken and preparing any sauces or dressings.
Serving platter - Used to present the chicken, rice, and garnishes.

Origin stories

Com Ga Xoi Mo, or Vietnamese fried chicken with garlic rice, is a popular street food dish in Vietnam. Its origins trace back to the city of Hoi An, a UNESCO World Heritage site known for its well-preserved Ancient Town and diverse food culture influenced by a mix of foreign cultures from centuries of international trade. The beauty of this dish lies in its simplicity. It's a perfect blend of savory, sweet, and tangy flavors, typically served with fresh herbs and a side of pickles for that extra crunch and refreshing taste. The usage of jasmine rice, a fragrant variety often used in Southeast Asian cuisine, shows the attention to detail in maximizing flavor. So when you enjoy this dish, you're not just satisfying your taste buds, but also experiencing a piece of Vietnam's rich culinary history!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.