Thai Gai Yang
Gai Yang, which translates to "grilled chicken," is a very popular street food in Laos and Thailand. This dish is known for its savory, salty flavor rather than spiciness. It is served with unseasoned fresh vegetables to balance the overall taste. For those who prefer some heat, fresh chilies or a Thai dipping sauce can be added.
Ingredients
Protein
- 1.25 lb chicken breast or thighs [1]
Marinade
- 3 tbsp soy sauce [2]
- 1 tbsp sugar best: brown sugar or palm sugar
- 1 tbsp oil
Fresh Vegetables
- 2 carrots
- 1 lemon for juice
- 1 butter lettuce
- 6 green onions thinly sliced
- 2 fresh chilies (optional) thinly sliced
Gai Yang Culinary Spice Kit
- 1 pouch Lemongrass, galangal, ginger, black pepper, chili, coriander, garlic, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil
Suggested Sides
- jasmine rice [3]
- rice noodles
- hearts of palm noodles
Instructions
Prepare
- Cut chicken lengthwise in half, then into 1/4 inch thin slices.
- On a GRATER, shred carrots with the largest shred size.
- Drizzle carrots with 1 tsp lemon juice.
Marinade
- In a CONTAINER, mix soy sauce, sugar, Gai Yang spices, and 1 tbsp oil.
- Add the chicken slices and mix well.
- Cover and let it marinate in the fridge 2 - 24 hours.
Fry
- In a PAN, heat 2 tbsp oil over high heat.
- Fry chicken slices until golden on all sides, turning frequently.
Serve
- Place the chicken slices on lettuce leaves.
- Top with shredded carrots and green onions.
- Drizzle with lemon juice.
- Optionally, add fresh chili slices.
- Serve with your preferred side.
- Enjoy!
Notes
[1] Alternative: Substitute with shrimp, sirloin beef, or tempeh.
[2] Recommended: Substitute soy sauce with 1 tbsp fish sauce.
Find soy sauce alternatives here.
[3] Optionally substitute part of the rice cooking water with 1 can of pure coconut milk and add 2 tsp sugar per 2 cups of rice.
