Asian > Thai

Kai Yang with Sweet Chili Sauce Recipe

Ingredients with Measurements:
- 1 whole chicken, about 3-4 pounds
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons minced lemongrass
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- Sweet chili sauce (store-bought or homemade)

Special equipment needed:
- Charcoal grill or gas grill
- Meat thermometer

Step-by-step instructions:
1. Rinse the chicken inside and out, and pat dry with paper towels.
2. In a bowl, whisk together fish sauce, soy sauce, oyster sauce, brown sugar, vegetable oil, garlic, lemongrass, coriander, cumin, turmeric, and black pepper.
3. Place the chicken in a large resealable plastic bag, and pour the marinade over the chicken. Seal the bag and massage the chicken to evenly coat it with the marinade. Marinate in the refrigerator for at least 2 hours or overnight.
4. Preheat the grill to medium-high heat.
5. Remove the chicken from the marinade and discard the marinade.
6. Grill the chicken over indirect heat, with the breast side up, for about 1 hour and 15 minutes or until the internal temperature reaches 165°F when tested with a meat thermometer inserted into the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving.
8. Serve the chicken with sweet chili sauce on the side.


- Time:
Preparation time: 15 minutes
- Marinating time: at least 2 hours or overnight
- Cooking time: 1 hour and 15 minutes
5. Temperature:
- Preheat the grill to medium-high heat.
- Grill the chicken over indirect heat until the internal temperature reaches 165°F.
Serving size:
- 4-6 servings

Nutritional information:
- Calories per serving: 450
- Total fat: 22g
- Saturated fat: 6g
- Cholesterol: 140mg
- Sodium: 2200mg
- Total carbohydrate: 14g
- Dietary fiber: 0g
- Sugars: 12g
- Protein: 48g

Substitutions for ingredients:
- Chicken: You can use bone-in chicken thighs or drumsticks instead of a whole chicken.
- Fish sauce: You can use soy sauce instead of fish sauce.
- Oyster sauce: You can use hoisin sauce instead of oyster sauce.
- Brown sugar: You can use honey or maple syrup instead of brown sugar.
- Lemongrass: You can use 1 tablespoon of grated ginger instead of lemongrass.

Variations:
- Spicy Kai Yang: Add 1-2 tablespoons of chili paste or sriracha to the marinade for a spicier version.
- Kai Yang Salad: Serve the grilled chicken over a bed of mixed greens, sliced cucumbers, and tomatoes, and drizzle with sweet chili sauce and lime juice.
- Kai Yang Tacos: Shred the grilled chicken and serve it in warm tortillas with shredded cabbage, sliced avocado, and sweet chili sauce.

Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Grill the chicken over indirect heat to prevent burning.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.

Presentation ideas:
- Serve the grilled chicken on a platter with sliced limes and fresh herbs, such as cilantro or mint.

Garnishes:
- Sliced limes
- Fresh herbs, such as cilantro or mint

Pairings:
- Sticky rice
- Grilled vegetables, such as eggplant or zucchini
- Thai papaya salad

Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Green salad with ginger dressing

Troubleshooting advice:
- If the chicken is browning too quickly, move it to indirect heat or lower the heat on the grill.

Food safety advice:
- Make sure to cook the chicken until the internal temperature reaches 165°F to prevent foodborne illness.

Food history:
- Kai Yang is a popular street food in Thailand, typically sold by street vendors.

Flavor profiles:
- The marinade for Kai Yang is a combination of sweet, salty, and savory flavors, with a hint of lemongrass and spices.

Serving suggestions:
- Serve the grilled chicken with a side of sticky rice and sweet chili sauce for dipping.

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Region: Thai

Taste: Spicy, Tangy, Sweet, Savory, Aromatic