Crispy Chicken Rice Bowl (Crousty Style)

Steps

1. Cut the chicken thighs into 1 1/4 inch (3 cm) pieces. In a bowl, toss them with 2 tablespoons of soy sauce, 2 finely grated garlic cloves, the grated ginger, and the black pepper. Marinate for 20 minutes at room temperature, or up to 12 hours in the fridge.
2. Meanwhile, rinse the basmati rice three times in cold water until the water runs nearly clear. Put it in a saucepan with 2 cups (480 ml) of water and a pinch of salt, bring to a boil, cover, and cook for 12 minutes over very low heat. Turn off the heat and let it rest for 10 minutes without lifting the lid.
3. Shred the cabbage as thinly as you can and julienne or coarsely grate the carrots. Toss them with 1 tablespoon of rice vinegar and a pinch of salt, wait 10 minutes, then squeeze them by hand: they stay crunchy but lose their excess water. Slice the scallions, keeping the white and green parts separate.
4. Make the sweet chili glaze: in a small saucepan, combine the sriracha, honey, ketchup, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 2 grated garlic cloves, and 3 tablespoons of water. Simmer for 2 minutes. Stir 1 teaspoon of cornstarch into 1 tablespoon of cold water, whisk it in, and let it bubble for 1 minute, until the sauce turns glossy and coats a spoon. Keep warm.
5. Make the white sauce: stir together the mayonnaise, Greek yogurt, juice of the half lemon, the last grated garlic clove, and a pinch of salt. Refrigerate.
6. In a wide dish, combine the remaining cornstarch (about 2/3 cup, 80 g), the flour, and 1/2 teaspoon of salt. Sprinkle in 2 tablespoons of water and rub with your fingertips to form small clumps. Beat the egg, pour it over the marinated chicken, and toss to coat. Press each piece firmly into the coating, shake off the excess, and set on a wire rack for 5 minutes so the coating hydrates and sticks.
7. Heat the sunflower oil to 330°F (165°C) in a heavy, deep pot, filling it no more than halfway. Fry the chicken in two batches for 4 to 5 minutes, until pale blond and 165°F (74°C) inside the largest piece. Drain on the rack and let rest for 5 minutes.
8. Raise the oil to 375°F (190°C). Fry all the chicken again for 1 1/2 to 2 minutes, until deep golden and the crust sounds hollow when you tap it with tongs. Drain on the rack and salt lightly right away.
9. Put the chicken in a large bowl, pour the warm glaze over it, and toss quickly with a spatula or by flipping the bowl, just enough to lacquer every piece. Only do this right before serving.
10. Divide the rice among four bowls. Pile the slaw on one side and the glazed chicken in the center. Drizzle with the white sauce, then scatter fried onions, scallions, and sesame seeds over the top. Serve immediately, while it still crunches.