Welcome to the tantalizing journey of Supatra's Thai Chicken Gai Yang, a symphony of flavors that will transport your palate to the vibrant streets of Thailand. This iconic dish, pronounced "Gai Yaang Supattra", is a celebration of fresh herbs, aromatic spices, and succulent chicken, interwoven to create a culinary masterpiece. Whether you're an experienced home chef or just starting to explore the world of Thai cuisine, this comprehensive guide will equip you with the secrets to crafting an authentic Supatra's Thai Chicken Gai Yang that will leave your taste buds dancing with delight. Prepare to embark on a culinary adventure that will awaken your senses and leave you craving for more.
Here are our top 3 tried and tested recipes!
AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)
If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: http://youtu.be/3l9omsiaO2M which you should watch before anything else. Also, for more authentic Thai recipes, click here. Enjoy!
Provided by Mark Wiens (https://www.eatingthaifood.com/)
Categories Grilled Chicken
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want.
- For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours.
- Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
- Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.
- Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle).
- Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times.
- Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce.
- If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill (Watch the video to see how to do it).
- In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade.
- Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember.
- The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even.
- Put the chicken on the grill and begin cooking!
- Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
- Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
- Take the chicken off the grill, and dismantle the bamboo supports.
- If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.
- Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
- In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, recipe here), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice.
- Mix all of the ingredients together.
- After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.
- Top off your gai yang sauce with some chopped up cilantro.
- Happy eating!
SUPATRA'S THAI CHICKEN (GAI YANG)
Recipe posted for Sunbeam. Found this recipe from Crying Tiger: Thai Recipes from the Heart, by Supatra Johnson
Provided by Rita1652
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly wash the chicken and pat dry with a paper towel.
- Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
- Mix ingredients together thoroughly and apply as a marinade to the chicken.
- Refrigerate for at least 15-20 minutes.
- Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
- (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
- Remove from grill and serve with chili sauce for chicken.
THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)
Steps:
- For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
- Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
- Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
- Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
- Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
- Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
- Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
- Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
- Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
- Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
- For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
- Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
- Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.
Tips:
- Choose the Right Chicken: Use a whole chicken or chicken pieces with skin on for maximum flavor.
- Dry the Chicken Thoroughly: Pat the chicken dry with paper towels before marinating or cooking to ensure crispy skin.
- Use a flavorful Marinade: Make a marinade with ingredients like lemongrass, garlic, ginger, cilantro, and coconut milk for a succulent and flavorful chicken.
- Grill Over Medium Heat: Cook the chicken over medium heat to prevent burning and ensure even cooking.
- Baste the Chicken: Brush the chicken with the reserved marinade or a mixture of honey and soy sauce during grilling to keep it moist and flavorful.
- Let the Chicken Rest: Allow the chicken to rest for a few minutes before serving to redistribute the juices for a juicy and tender result.
Conclusion:
Supatra's Thai Chicken (Gai Yang) is a tantalizing dish that captivates the senses with its aromatic and flavorful profile. With its crispy skin, succulent meat, and delectable marinade, this grilled chicken dish embodies the essence of Thai cuisine. Whether you're a seasoned cook or a novice in the kitchen, following the detailed steps and incorporating the essential tips provided in this comprehensive guide will enable you to recreate this culinary masterpiece in the comfort of your own home. Indulge in the vibrant flavors of Thailand and impress your family and friends with this exceptional dish that is sure to become a favorite in your culinary repertoire.
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