RECIPE - Thai BBQ Chicken (Gai Yang)
It’s Fridaaaay at last! It’s the start of the weekend, peeps! I had a short work week, but I’m not out of the woods yet cause I work my 2nd job tomorrow. It’s hella tiring, but I’m sure blessed to have steady income, so I can’t complain.
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Anyhoo, on to some more exciting stuff; let’s get to the meat of the post — recently, for Chinese New Year, I was gifted a bunch of poultry products by Wingtat Canada @wingtatcanada. One of the products in that gift bag was Loong Kong chicken. It’s also known as Taiwanese chicken or HK chicken. It stands out for having yellow skin and thicker meat, and is popularly used in Asian cuisine.
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I was excited to come up with how I was going to cook this dish. The usual recipe for this type of chicken is Hainanese chicken or Soy Sauce Chicken. However, I wanted to deviate and try something different that hasn’t been commonly done before, so I decided to go the Southeast Asian route. I looked into doing a Lao chicken recipe but the ingredients are less accessible here. Thai was the next logical recipe to go with as I had most of the ingredients in my pantry. I also miss Thailand, having been there 2x in the past. My most recent trip was in November 2019 to Phuket and Bangkok. I fell in love with everything - the people, the climate and most especially, the food! Oh man, I’d go back again for sure!
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Without further ado, here is my interpretation of Thai BBQ Chicken (Gai Yang). This is an oven-roasted version, as I don’t have a BBQ at home. Marinating the chicken overnight makes a huge difference as the flavour really gets into the meat. You can taste the complexity of the flavours on this dish - the richness of the fish sauce and the umami of the soy sauce, the subtle sweetness of the palm sugar, and the fresh citrusy/earthy flavour of the cilantro and coriander. It truly makes a perfect recipe for BBQ or roasted chicken!
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To watch how I cooked this dish, head over to my Instagram account @yvrhomecook and watch my IG stories or IGTV.
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For more recipes and meal ideas, click the "Follow" button in my Instagram profile & check keep checking my cooking blog!
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Do you cook with Loong Kong chicken? How do you cook it? Comment down below my lovely peeps! Happy Cooking and Eating!
HOW TO MAKE
MARINADE
Prepare marinade by combining the following ingredients in a bowl:
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp dark soy sauce
- 1/2 tbsp ground black pepper
- 5 tbsp water (add more if you want more liquid)
- 2 heads garlic, minced
- 4 lemongrass stalks (using only the bottom 2-3 inches), outer layer removed, beaten and finely minced
- cilantro stalks (equivalent to 2 tbsp)
- 1/2 tsp ground coriander
PROCEDURE
1. Cut whole chicken into smaller pieces. Place chicken in a ziploc bag, then pour prepared marinade on it. Make sure to fully incorporate chicken pieces in the liquid and refrigerate for at least 4 hours or overnight.
2. After a few hours or the next day, remove chicken from fridge. Pre-heat oven to 425 degrees F. Once oven is hot, place chicken in a baking sheet and bake for 50-60 minutes, brushing/basting left over marinade on the chicken every 15 minutes. The chicken should get darker and reach a deep orange/brown color as it cooks.
3. Check to make sure chicken is cooked. If you're not sure whether the chicken is cooked, follow proper meat temperature guidelines to ensure chicken is cooked.
4. Turn off oven and remove chicken from it. Serve with piping hot steamed rice and a dipping sauce made with fish sauce, chopped cilantro, tamarind paste, chili flakes, sugar and water. Enjoy!
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