Step 1

Make the toasted rice.  Use this detailed recipe or see the quick instructions below.

Step 2

In a large skillet over medium heat, add oil. Once hot, add the garlic and fry for 15 seconds or until light golden brown. Add ground chicken and cook for 5-7 minutes. Let the meat brown a bit. Add stock or water and 1 tbsp fish sauce to season the meat. (My secret to tasty meat!). Remove from the heat and let cool.

Step 3

In a large bowl, add all the chopped herbs and aromatics. Stir well with a wooden spoon or spatula.

Step 4

Add in the ground chicken, and stir well. Season the salad with fish sauce, lime juice, chilies, and sugar. Adjust as needed for your taste buds.

Step 5

Finish the salad with sprinkling toasted rice powder. That's it! Done! Serve right away.

Step 6

In a dry skillet on low heat, toast 1/2 cup of rice until the rice turn golden brown. Let cool to room temperature.

Step 7

Grind your toasted rice to a coarse powder in a spice grinder, a clean coffee grinder, or a small food processor. Done. Store the leftover rice in a glass jar in the freezer for your next Thai salad.

Step 8

Always use raw rice for Khao Kua. Thai sticky rice and Jasmine rice are ideal, but white rice will do in a pinch.

Step 9

Low to medium heat is best. Medium-high heat or higher will burn your rice quickly.

Step 10

Grind your rice to a fine powder if preferred. I like some nutty crunch for added texture.