Crispy Thai Chicken with Fragrant Rice and BBQ Sauce

1.Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes before fluffing with a fork.

2.While the rice is cooking, prepare the chicken. In a bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper. In another bowl, place the beaten eggs, and in a third bowl, place the breadcrumbs.

3.Dip each chicken thigh first in the flour mixture, then in the beaten eggs, and finally coat with breadcrumbs. Ensure each piece is well coated.

4.In a large skillet or deep fryer, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken thighs and fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

5.In the same skillet, add the sliced onions and fry until they are caramelized and golden brown, about 5-7 minutes. Remove from heat.

6.To serve, place a generous scoop of fragrant jasmine rice on each plate, top with crispy chicken, drizzle with Thai BBQ sauce, and garnish with fried onions and chopped chives.