Gai yung or gai yang is a popular Thai grilled chicken dish, typically enjoyed with green papaya salad and sticky rice. Overnight marinating makes this a time-consuming dish to make at home, and explains its popularity as a street food. The dipping sauce is a tangy combination of sweet, sour, and salty tastes.
Recipe Servings: 4
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
20 minutes
Total Time
8 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Chicken:
- 1½ lbs boneless chicken, cubed
- 2 Tbsp chopped lemongrass
- 2 Tbsp soy sauce
- 1 Tbsp ground coriander
- 5 Tbsp fish sauce, divided
- 3 Tbsp sugar, divided
- 1 tsp salt
- 4 garlic cloves, finely chopped
Sauce:
Directions
- Rub and marinate chicken in lemongrass, soy sauce, coriander, 2 tablespoons fish sauce, 1 tablespoon sugar, and salt. Cover and refrigerate overnight.
- Soak bamboo skewers overnight to prevent burning.
- Put chicken on skewers and grill about 6 minutes on each side. Baste chicken with marinade to keep it moist during cooking.
- Dissolve tamarind paste in warm water.
- Heat tamarind, chili paste, remaining fish sauce, remaining palm sugar, and salt. Bring to gentle boil over medium heat.
- Taste and adjust seasonings. Use lime juice to make sauce more sour if needed.
For Chicken:
For Sauce:
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