Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups sticky rice
- 2 1/2 cups water
Special equipment needed:
- Grill or oven
- Bamboo skewers
- Rice cooker or pot with lid
Step-by-step instructions:
1. In a large bowl, mix together fish sauce, soy sauce, oyster sauce, honey, brown sugar, vegetable oil, garlic powder, onion powder, paprika, coriander, cumin, salt, and black pepper.
2. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Soak bamboo skewers in water for at least 30 minutes.
4. Preheat grill or oven to medium-high heat.
5. Thread chicken pieces onto skewers and grill or bake for 10-15 minutes on each side, or until cooked through and slightly charred.
6. Rinse sticky rice in cold water until the water runs clear. Drain and transfer to a rice cooker or pot with a lid.
7. Add water to the rice and stir to combine. Cover and cook according to the rice cooker or pot instructions.
8. Serve the grilled chicken skewers with sticky rice.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 30 minutes
5. Temperature:
- Grill or oven: medium-high heat
- Rice cooker or pot: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 720
- Fat: 28g
- Carbohydrates: 76g
- Protein: 38g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Fish sauce can be substituted with soy sauce.
- Oyster sauce can be substituted with hoisin sauce.
- Sticky rice can be substituted with jasmine rice.
Variations:
- Add chopped lemongrass, ginger, or chili peppers to the marinade for extra flavor.
- Serve with a side of papaya salad or cucumber salad.
Tips and tricks:
- Make sure to soak the bamboo skewers in water to prevent them from burning on the grill.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
- Reheat rice in the microwave or on the stovetop with a splash of water.
Presentation ideas:
- Serve the chicken skewers on a platter with the sticky rice in a separate bowl.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Papaya salad or cucumber salad.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Kai Yang is a popular Thai street food that originated in the northeastern region of Thailand.
Flavor profiles:
- The marinade for the chicken is sweet, salty, and slightly spicy, while the sticky rice is nutty and slightly sweet.
Serving suggestions:
- Serve the chicken and rice with a side of dipping sauce, such as sweet chili sauce or peanut sauce.
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Region: Thai