Thai Gai Yang
Gai yang translates to grilled chicken. It is a very popular dish on the streets of Laos and Thailand. Gai yang is not spicy but rather salty. The addition of unseasoned fresh vegetables balances the flavor. Fresh chilies or a Thai dipping sauce add heat if desired.
- 1.25 lb chicken breast or thighs *
- 2 carrots
- 1 lemon for juice
- 1 butter lettuce
- 6 green onions thinly sliced
- 2 fresh chilies (optional) thinly sliced
- 3 tbsp soy sauce **
- 1 tbsp sugar best: brown sugar or palm sugar
- salt & pepper
Gai Yang Culinary Spice Kit
- Lemongrass, galangal, ginger, black pepper, chili, coriander, garlic, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil
- Jasmine rice ***
- Rice noodles or hearts of palm noodles
- 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.
- 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.
- In a PAN, heat 2 tbsp oil over high heat.
- Fry chicken slices until golden on all sides, turning frequently.
- 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.
* Substitute with shrimp, sirloin beef, or tempeh.
** Substitute soy sauce with 1 tbsp fish sauce. Find more substitutes here.
*** Optionally substitute part of the cooking water with 1 can of pure coconut milk and add 2 tsp sugar per 2 cups of rice.