ข้าวเหนียวไก่เผ็ด

Origin

Khao Niao Kai Phet is a traditional dish from northern Thailand, particularly popular in Chiang Mai and Lamphun provinces. Influenced by Mon and Lao cultures, this dish originated from cooking practices used during rituals and festivals, eventually becoming a beloved regional specialty both within Thailand and internationally.

Characteristics and Flavor

Sticky white rice, soft and chewy, is mixed with coconut oil and fish sauce, then served on a plate topped with finely chopped or diced grilled chicken. It is garnished with roasted peanuts and chili powder. The flavor profile is well-balanced—spicy from chili, sweet from sugar, fragrant from coconut milk and kaffir lime leaves. The spiciness pleasantly stimulates the senses.

Ingredients

Sticky rice, chicken, fish sauce, sugar, lime juice, coconut milk, chili powder, kaffir lime leaves, roasted peanuts, garlic, shallots

How to Eat

Serve with seafood or chicken dipping sauce. Use a spoon or your hands to mix the sticky rice thoroughly before eating. Consume immediately after preparation to enjoy the fresh, aromatic taste.

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