Thailand Gai Yung (Grilled Chicken)
Gai yung is a popular 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—a characteristically Thai flavor combination.
Recipe Servings: 4
Prep Time
10 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
20 minutes
Total Time
8 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs (750 g) boneless cubed chicken
- 2 Tbsp (30 ml) chopped lemongrass
- 2 Tbsp (30 ml) soy sauce
- 1 Tbsp (15 ml) ground coriander
- 2 Tbsp (30 ml) fish sauce
- 1 Tbsp (15 ml) palm sugar
- 1 tsp (5 ml) salt
- 4 garlic cloves, finely chopped
- 2 Tbsp (30 ml) tamarind paste
- ½ cup (120 ml) warm water
- 1 tsp (5 ml) hot chili paste
- 3 Tbsp (45 ml) fish sauce
- 2 Tbsp (30 ml) palm sugar
- ½ tsp (2.5 ml) salt
- ½ cup (120 ml) chopped cilantro
- Lime juice, as needed
Directions
- Whisk together lemongrass, soy sauce, coriander, fish sauce, palm sugar, 1 teaspoon (5 ml) salt, and garlic in a bowl.
- Add chicken, cover bowl, and let marinate in the refrigerator overnight.
- Put chicken on bamboo skewers that have been soaked in water overnight and grill for about 6 minutes on each side.
- Baste chicken with marinade to keep it moist during cooking.
- Dissolve tamarind paste in warm water.
- Add chili paste, fish sauce, palm sugar, salt, and cilantro.
- Bring mixture to a gentle boil over medium heat.
- Taste and adjust seasonings.
- Use lime juice to make sauce more sour, if desired.
For Chicken:
For Sauce:
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