Kai Yang

by - September 03, 2011

Kai Yang (Grilled Chicken) is a common stable of street markets.  It is immensely popular that you find it in any tourist places. In Thailand, the dish is often paired with Som Tam and sticky rice.   

When I was working at Soi Thonglor, there was a Kai Yang &  Som Tam stall that I and my colleagues would always go to.  ( While Thonglor is a famous meeting place, where most restaurants are designed to woo the 'high end' clients, what's more intriguing is its street food-- among the best in town.)
Our favorite Kai Yang stall was so popular that we had to rush to the shop before 12, or we wouldn't get a seat. Kai Yang, Som Tam and sticky rice were so delightful that we didn't mind the heat beating on our heads.

Below is authentic and easy Kai Yang with Isaan- style Hot Sauce. (ไก่ย่างนํ้าจิ้มแจ่ว)

Makes 2-3 servings

Marinated Chicken 
450-500 grams chicken
0.5 tablespoon fish sauce
2 tablespoon oyster sauce
0.5 teaspoon ground white pepper
3/4 tablespoon ground garlic 
little sugar

Isaan style Hot Sauce 
2 tablespoon tamarind pulp
1.5 tablespoon fish sauce
0.5 tablespoon sugar 
1 teaspoon toasted rice powder
1 teaspoon chili powder
1 shallot, slice
1 stalk spring onion, slice  

1. Marinate chicken Whisk together fish sauce, sugar, oyster sauce, pepper and garlic. Toss chicken well, cover and refrigerate 1 hour, ideally overnight.
2. Cook chicken Preheat charcoal or electric grill to medium heat. Grill the chicken until  cook through and golden brown. Dish out.
3. Make Hot Sauce Mix all the sauce ingredients together in a mixing bowl. 
Serve immediately with sticky rice or jasmine rice. 

Toasted rice powder is used in Thai North Eastern style (Isaan) cooking as an aromatic and texture agent.  You can find it in some Asian Supermarkets.  

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