Kai yang or Gai yang (grilled chicken from Isaan)

Today a dish from Isan cuisine: Kai yang (ไก่ ย่าง) or grilled chicken. Kai yang is also known as kai ping or gai ping and is a dish originating from Laos and Isaan (Northeast Thailand), but is now eaten throughout Thailand. It is typical street food and widely available.

Because it is a typical Lao/Isan dish, it is often combined with green papaya salad and sticky rice. It is also eaten with vegetables, and often dipped in spicy sauces such as Laotian jaew bong. In Thailand there are also many well-known Muslim varieties of Kai yang that are not of Lao origin at all, but are more similar to the grilled chicken of Malaysia.

Origin and history

Kai Yang, literally translated as “roasted chicken,” has its roots in the Lao cuisine of Laos, a neighboring country of Thailand. This culinary tradition was adopted and adapted by the Thai people in Isaan, who are known for their rural and agricultural lifestyle. The dish was originally made with local breeds of chicken, which were free-ranging and had a firmer and more flavorful texture than the chickens used in commercial poultry farming today.

Particularities

What sets Kai Yang apart is the preparation method and the marinade. The chicken is traditionally marinated in a mixture of garlic, coriander roots, black pepper, fish sauce and sometimes palm sugar and lemongrass. This creates a complex taste experience. After marinating, the chicken is slowly grilled over a charcoal fire, resulting in crispy skin and juicy, flavorful meat.

Flavor profiles

Kai Yang is known for its unique flavor combination. The marinade provides a salty, slightly sweet and spicy taste, while grilling over charcoal adds a subtle smoky flavor. This dish is often served with sticky rice (khao niao) and a spicy dipping sauce, such as som tam (a spicy papaya salad) or a sauce made from tamarind paste, fish sauce, sugar, lime juice and chili peppers. These side dishes enhance the taste experience by providing a balance between sweet, sour, salty and spicy.

Kai Yang is not only popular in Thailand, but has also achieved international fame. It is often served at Thai festivals and street markets, where it is a favorite among locals and tourists alike. Due to its simplicity, delicious taste and aromatic appeal, Kai Yang remains a timeless classic in Thai cuisine.

Ingredients and preparation

Kai Yang, the Thai roasted chicken, is a simple yet delicious dish consisting of a number of key ingredients and a specific preparation method. Here is a basic recipe for making Kai Yang.

Ingredients

1. 1 whole chicken, cut into pieces or whole (depending on preference)
2. 3-4 cloves of garlic, finely chopped
3. 1-2 tablespoons finely chopped coriander roots or stems
4. 1 tablespoon black peppercorns
5. 3-4 tablespoons of fish sauce
6. 1-2 tablespoons palm sugar or brown sugar
7. 2 tablespoons of lime juice
8. 1 stalk lemongrass, finely chopped (optional)
9. 1-2 tablespoons of vegetable oil

Preparation method

1. Preparing the marinade:
   • Use a mortar and pestle to pound the garlic, coriander roots (or stems), and black peppercorns into a paste.
   • Mix the resulting paste in a bowl with fish sauce, sugar, lime juice, and possibly lemongrass. Stir well until the sugar has dissolved.
2. Marinating the chicken:
   • Place the chicken pieces in a large bowl or plastic bag.
   • Pour the marinade over the chicken, making sure all pieces are well coated. Let the chicken marinate for at least 30 minutes, but preferably several hours or even overnight in the refrigerator for a more intense flavor.
3. Grilling:
   • Preheat a grill or barbecue over medium heat. If you don't have a grill, you can also use an oven.
   • Remove the chicken from the marinade and shake off excess marinade. Brush the chicken with some vegetable oil to prevent it from drying out.
   • Place the chicken on the grill and cook, turning frequently, until the chicken is golden brown and fully cooked. This will take about 30-40 minutes depending on the size of the pieces.
4. To serve:
   • Serve the Kai Yang warm, possibly with sticky rice and a spicy dipping sauce, such as a tamarind-chili sauce or a traditional Thai sauce.

This basic recipe can be adapted to personal preferences, for example by adjusting the amount of garlic or pepper. The most important thing is the balance between the salty, sweet and spicy flavors that characterize Thai cuisine.