Singapore Chicken Rice & Best Homemade Sweet Chili Sauce

Singapore Chicken Rice With Homemade Sweet Chili Sauce: A One-Plate Paradise

Singapore Chicken Rice (Hainanese Chicken Rice) is a beloved staple across Southeast Asia, including Singapore, Thailand, and Malaysia.

One bite of this rice, infused with the deep umami of chicken, and you’ll never forget it. While it may look simple, it is actually a luxurious dish where the essence of savory chicken broth and fish sauce permeates every single grain of rice.

In this post, I’ll show you how to recreate this professional flavor at home, featuring a “Golden Ratio” recipe for Homemade Sweet Chili Sauce!

What Exactly is Singapore Chicken Rice?

The Origin & Secret of Flavor Originally from Hainan Island, China, this dish consists of chicken poached with fish sauce (nam pla) served over rice cooked in that very same poaching liquid. By using the concentrated broth, each grain of rice absorbs a rich, savory depth. It’s a bit of a shame that its plain appearance doesn’t immediately “scream” how delicious it is—it’s truly a hidden gem of gourmet street food!
Regional Twists Depending on the region, the rice is sometimes sautéed in chicken fat before cooking to add more richness. Using Jasmine rice will give you an aroma that’s even closer to the real deal!
Vs. Thai “Khao Man Gai” While often confused, the sauces differ. Thai Khao Man Gai usually uses a fermented soybean paste called Tao Chio (similar to miso). This recipe focuses on the Singaporean style with a zesty sweet chili kick.
Not Your Japanese “Chicken Rice”! This is entirely different from the Japanese ketchup-based chicken rice used in Omurice. 👉 Check out my Easy Omurice Recipe here!

Ingredients (Serves 6) : Singapore Chicken Rice

【The Chicken & Rice】

Rice: 320g
Chicken Thighs: 350g (approx. 1 large piece)
Garlic: 8g (crushed)
Cilantro Root: 1 stalks
Fish Sauce: 10g
Salt: 2g
Light Soy Sauce: 7g
Sugar: 3g
Water: 380g

【Homemade Sweet Chili Sauce 】

Sugar: 90g
Grain Vinegar: 250g
Salt: 5g
Grated Garlic: 8g
Doubanjiang (Chili Bean Paste): 20g

【Toppings】

White Leek (shredded), Tomato, Fresh Cilantro leaves

Need more fish sauce ideas? Use it to make my favorite Authentic Gapao Rice—another Southeast Asian classic you’ll love. Check out my 【Easy 15-Minute Japanese Gapao Rice (Basil Stir-Fry)】 !

Nutrition Facts (Total for 3-4 Servings)

【Chicken & Rice】	Amount
Calories	1,859 kcal
Protein	80.5 g
Total Fat	50.5 g
Total Carbohydrates	250.7 g
Sodium (Salt Equivalent)	5.4 g

【Sweet Chili Sauce】	Amount
Calories	373 kcal
Protein	1.2 g
Total Fat	0.5 g
Total Carbohydrates	94.6 g
Sodium (Salt Equivalent)	7.5 g

How to make Singapore Chicken Rice

Singapore Chicken Rice With Sweet Chili Sauce

Step 1

Boil the chicken to make a flavorful broth.

Crush the garlic with the flat side of a knife.
Place the chicken thighs, water, garlic, cilantro roots, fish sauce, salt, light soy sauce, and sugar in a pot.
Bring to a boil over medium heat and simmer for about 5 minutes until the chicken changes color.
Wash the rice, drain it thoroughly using a mesh strainer, and transfer it to the rice cooker inner pot.

Step 2

Combine the cooking broth from Step 1 with cold water to make 380g in total. Let it cool down, then pour it into the rice cooker. (Remove the garlic and cilantro roots).
Place the chicken on top of the rice.
Cook using the standard/regular setting on your rice cooker.

3. Make the Secret Sweet Chili Sauce

Place sugar in a small saucepan over medium heat.
Once the sugar melts and begins to thicken, stir in the vinegar, salt, grated garlic, and Doubanjiang.
Simmer until large bubbles appear and the mixture reaches a thick, syrupy consistency. (Note: If it hardens like candy after cooling, add a splash of water and microwave for 20 seconds to soften.)

4. Plating

Slice the poached chicken into bite-sized pieces.
Serve the fragrant rice topped with chicken. Garnish with shredded white leek, tomato slices, and cilantro.
Drizzle generously with your homemade sauce and enjoy!

Its simple look hides a flavor that will truly surprise you. Perfect for a weekend lunch or a home party!

When I was filming the video, I didn’t have any chili bean paste at home, so I used 6g of miso and 10g of chopped fresh chili peppers instead.

Read the Japanese version of this article here! [シンガポールチキンライスと自家製スイートチリソース]　　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!