Dish

Kai yang

Kai yang is made by marinating chicken in a mixture of garlic, coriander root, black pepper, fish sauce, and palm sugar. The chicken is then grilled over charcoal until it is cooked through and has a crispy skin. The dish is typically served with sticky rice and a spicy dipping sauce. Kai yang is a great dish for outdoor barbecues and summer gatherings.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Kai yang is a traditional Thai dish that is believed to have originated in the northeastern region of the country. It is a popular street food and is often sold by vendors who grill the chicken on portable charcoal grills.

Dietary considerations

Kai yang is gluten-free and dairy-free. It can be made low-carb by serving it with cauliflower rice instead of sticky rice.

Variations

There are many variations of kai yang, including ones that use different types of meat such as pork or beef. Some recipes also call for the addition of lemongrass or turmeric to the marinade.

Presentation and garnishing

Kai yang is typically served on a platter with the chicken pieces arranged in a circular pattern. The dish can be garnished with fresh herbs such as cilantro or Thai basil.

Tips & Tricks

To get the best flavor, marinate the chicken for at least 4 hours or overnight. Make sure to baste the chicken with the marinade while it is grilling to keep it moist and flavorful.

Side-dishes

Sticky rice is a common side dish for kai yang, but it can also be served with a simple green salad or grilled vegetables.

Drink pairings

Kai yang pairs well with light, refreshing beers such as lagers or pilsners. It also goes well with white wines such as Sauvignon Blanc or Pinot Grigio.