Thai Mango and Sticky Rice

Recipe By: Hot Thai Kitchen

🥥🍚 Fun Fact: Thai sticky rice desserts rely on glutinous rice, which contains no gluten, prized for its chewy texture and ability to absorb rich coconut milk beautifully.

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11 cup white glutinous rice, scroll down for Chef’s Notes
⅔ cup coconut milk
½ teaspoon table salt
½ cup sugar

Salted Coconut Sauce
½ cup coconut milk
¼ teaspoon table salt
1 teaspoon rice flour
1 Tablespoon water

Others
2 Tablespoons shelled and split mung beans
3 sweet, ripe mangoes, see Chef’s Notes below

1️⃣ Season the Base
Cut chicken thighs into ½-inch pieces. Toss with salt, Shaoxing wine, and white pepper. Give it 5 minutes to absorb and wake up the flavor.

2️⃣ Light Coat, No Clumps
Add flour + cornstarch. Mix until each piece is evenly coated in a thin, dry layer. This is your foundation for that clean, shattering crust.

3️⃣ First Fry — Build Structure
Heat oil to 350°F. Fry for 3–4 minutes until cooked through but still pale. Pull and let it rest.

4️⃣ Second Fry — Lock the Crunch
Increase oil to 400°F. Fry again for ~3 minutes until golden, crisp, and audibly crackling. No shortcuts here.

5️⃣ Sauce with Intent
In a pan, combine chicken broth, dark soy, light soy, vinegar, sesame oil, sweet chili sauce, and brown sugar. Bring to a simmer.
Add cornstarch slurry and stir until the sauce turns glossy and coats the back of a spoon.

6️⃣ Bring It Together
Add the chicken to the sauce. Toss quickly over heat until each piece is lacquered and evenly coated.

7️⃣ Finish Clean
Serve over hot rice. Garnish with sesame seeds and sliced scallions for lift and contrast.

Know Your Rice
White glutinous rice is often labeled “sweet rice.” Go long grain, and if possible, source one from Thailand. Texture matters here, this isn’t the place to improvise.

Black Rice Variation
Running a darker, nuttier version? Use ¼ cup black sticky rice + ¾ cup white sticky rice.
Pull back the coconut syrup to ½ cup (120 ml) to keep the balance tight.

Mango Matters
This dessert lives or dies on the fruit. Ataulfo mangoes, also known as Manila or Champagne, are the move. Silky, sweet, no stringiness, exactly what you want against that rich coconut rice.

🔥 Pro Move: If the mango isn’t perfect, wait. This dish doesn’t hide anything.

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