• 4 boneless chicken thighs
• 1 cup jasmine rice
• 2 cups chicken broth
• 1 thumb ginger, sliced
• 4 cloves garlic, minced
• Salt and white pepper
• Vegetable oil for frying

For the Marinade:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper

For the Coating:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• Salt to taste

For the Chili Sauce:

• 2 red chili peppers
• 4 cloves garlic
• 1 thumb ginger
• 1 tbsp white vinegar
• 1 tsp sugar
• Salt to taste

For the Soup:

• Chicken bones (from the thighs)
• 5 cups water
• 1 thumb ginger, sliced
• 2 spring onions
• Salt to taste