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Gai Yaang (Thai BBQ Chicken for July 4th) http://rasamalaysia.com/gai-yang-thai-bbq-chicken-recipe/
July 01st, 2010 36 Comments

Gai Yaang (Thai BBQ Chicken for July 4th)

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Gai Yaang (Grilled Thai Chicken Wings with Sweet and Spicy Chili Glaze)

Recipe by: Chef Robert Danhi

I have found that serving with some lime wedges allows those that care to add an extra burst of flavor.
Makes 4 to 6 servings

Ingredients:

Marinated Chicken Wings

3 tablespoon fish sauce
1 tablespoon palm or light brown sugar
1 tablespoon minced cilantro stems
1 stalk lemongrass, minced
½ teaspoon ground white pepper
1 tablespoon oil

3 lbs chicken wings

Glaze

¼ cup Thai sweet chili sauce
2 tablespoon roughly chopped cilantro
2 tablespoons Sriracha chili sauce (option – for those extra spicy ribs)

Method:

Marinade Wings:
Whisk together fish sauce, sugar, cilantro, lemongrass, white pepper, and oil. Toss wings well, cover and refrigerate for at least one hour, ideally overnight.

Make Glaze:
Whisk together all ingredients for glaze in large bowl.

Cook Wings:
Pre-heat charcoal or gas grill to medium heat. Grill chicken wing over in-direct heat for about 30-45 minutes turning them every 15 minutes until cooked through and golden brown.

Glaze Wings:
Toss wings in glaze until coated well.

Chef’s Note:

If you wish to try the authentic Isaan version of Gai Yaang, please check out this recipe in the Southeast Asian Flavors cookbook.

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36 comments... read them below or add one

  1. Kate says:

    Lovely recipe, looks good. I love Thai BBQ chicken, and it doesn’t seem too hard to do. Thank you!

  2. J. Long says:

    Please verify step 2 and 4:

    2.Make Glaze: Whisk together all ingredients for glaze in large bowl. Toss wings in glaze until coated well.

    4.Glaze Wings: Toss wings in glaze until coated well.

    Tossing pre-cooked wings in glaze in step 2 and tossing cooked wings in the same glaze in step 4 would caused cross contamination!

  3. David says:

    The Marinade ingredients include oil but no soy sauce; the instructions say to mix the soy sauce with the other ingredients, but omit the oil.
    Please indicate which is correct.
    Also – white or black pepper? It doesn’t make much difference in this sort of marinade, but again the ingredients and instructions seem to be in conflict!
    Thanks

    • Sorry about confusion, I have seen/used fish sauce and soy sauce but the recipe is with fish sauce. Pepper-white pepper is more common for marinades. Yes, they are the same plant but the skin is removed and white are not fermented like the black.

  4. John P says:

    What brand of fish sauce do you recommend? Thai or Vietnamese?

  5. John W. says:

    Robert, what I love about your first book is it’s educational detail that stays truly authentic. I have dozens of Asian cookbooks that cut corners for us lazy Americans who won’t go out of the way to source real ingredients. I don’t need more shortcut books – I need more books like your first that are my proxy directly into an Asian kitchen with no subtleties omitted. Alas, I’m sure they are not as good of a seller as those with “easy” or “fast” in the title. I’ll buy your number 2 book but will put in a vote for book #3 to be a return to the painstakingly authentic. There is no substitute for real.

    • John, so glad you like my first book, yes, it is about the authentic food and beverages of Southeast Asia – I published it myself and invested heavily in order to do it my way, thanks for appreciating its soul. I am now doing a book that uses pre-bought curry pastes and some chili sauces and such because I am trying to reach the rest of the folks out there that will at least cook these instead of no cooking whatsoever. Walk through any Thai market and you will see curry pastes ready for those that don’t have the time or interest. There is a fine line between shortening the recipe and making something altogether non-authentic…I will try to achieve the first…wish me luck and thanks for taking the leap of faith and committing to buy it..it is more of a stepping stone to my first book – try this then if you REALLY want to go for it make it from scratch…like training wheels. Have a great weekend and thanks for being active on rasamalaysia.com!

  6. Daniel says:

    Chef: So is it Gai Yaang or Gai Yang? You’ve used both spellings here. Both can’t be correct, can they? I am wondering which one you prefer and why.

  7. Better in using white Kampot pepper.

  8. Arturo says:

    Could you post the Nam Jim recipe for those of us who want to try the other recipe

  9. Happy 4th blog day to you RasaMasaysia – they’ll be shooting off some fireworks in your honor, and I hope to be munching on some of these incredibly delicious looking BBQ chicken.

  10. David N. says:

    OMG delicious and easy to make…thank you for sharing and I look forward to giving these a shot…

  11. jen says:

    Made this last night and will do it again with some changes. Halfway through the marinating time I came back to the site (there had been some inconsistencies in the printed recipe that now appear to be fixed) and noticed the discussion of garlic and the link to the more authentic recipe. I kicked myself for not reading more thoroughly the first time, particularly with regard to the garlic and the cilantro root, and use of mortar and pestle. Following the simplified recipe, I used the stems and discarded the root having no idea that the root is in fact preferred – good to know, how interesting! There was nothing I could do about that but I did pull out the old mortar and pestle and ground up some garlic, poured in the marinade, gave it a few good swishes and dumped it all back on top of the chicken. I let it marinate another hour or so with the revised concoction. The results were DELICIOUS. We used a combination of wings and legs and they came out great. A total keeper.

    I recommend that when making the glaze, put in half the sriracha and taste – then decide if you want to add the rest. Half gave it a good level of heat. Going the rest of the way might have been a bit masochistic for the main plate of the meal. For me, anyway.

    Next time I will follow the authentic recipe for the marinade and allow them to marinate overnight. I will add the glaze (with half the sriracha) at the end as well. Delicious, thanks so much for sharing this!!

    • Jen – so happy the end results were tasty (as Thais would say – aroy maak). Sorry for the confusion. In regards to the garlic, the Thai sweet chili sauces are usually filled with the garlic (as you can see in my recipe I Replied to Arturo) so you would still get that flavor as a glaze!

      • jen says:

        ah, good point! my mae ploy doesn’t seem very garlicy so I think I did myself a favor by adding the garlic. thanks again for sharing the delicious recipe!

  12. Arturo – My pleasure to share the recipe.

    Thai Sweet Chili Sauce – Nahm Jim Gai

    2 Tbsp. Roughly chopped long red chilies or other hot red chilies (seeds are optional, leave them in if you want it spicy)
    1 medium Thai bird chili, red, roughly chopped
    1 Tbsp. Roughly chopped garlic
    1 1/2 tsp. Kosher salt
    1 1/4 cups Granulated sugar
    2 Tbsp. Fish sauce (nahm pla)
    3/4 cup Distilled white vinegar
    1/2 cup Water

    1. In a mortar, pound both chilies, garlic, and salt into a rough paste (if not using a mortar, finely mince chilies and garlic). 2. Combine chili mixture with sugar, fish sauce, vinegar and water in a 2 qt. (2 L.) saucepan; bring to a boil. Boil over medium heat for about 10 minutes, until reduced to 1 cup. 3. Cool to room temperature. Sauce will thicken when cooled. Store in refrigerator. Bring to room temperature before serving. For the best flavor, use within the first few weeks (though sauce can be stored in the refrigerator for up to three months).

  13. Happy Fourth of July everyone – thank you for being so active on RasaMalaysia.com. I am honored to be part of the dialog!

  14. Yummy stuff. Had them in Bangkok, Krabi and Phuket before.
    No need for the chili sauce dipping, really.

    • J2KFM – glad you like this style of chicken, yes, it pops up everywhere in Thailand, but similar to Ipoh Chicken and Bean Sprouts, until you had it where its from (this case Issan, Thailand) it’s not quite the same. I look forward to my next eating adventure in your hometown Ipoh – it rocks!!! I like going to Kedai Kopi Hong Heng – have the Ipoh Sar Har Fun.

  15. Caroline says:

    Made this for dinner tonight,….. was a hit! Simply delicious!
    Thanks for sharing! will definitely use this recipe again!

  16. cariso says:

    This recipe looks great! Btw, just fyi, I have moved to new domain. :)

  17. Hi! Nice recipe. Is it common to barbeque with the chicken feet? I usually only use chicken feet in Chinese soup.

  18. Tin-Tin says:

    Is there a substitute for lemongrass? I really want to try this recipe.Thanks

  19. AdoboChef says:

    This looks so delicious. BBQ season is right around the corner in my area and I’ll definitely be trying this one out.

  20. I used to post comments as “Simon” before. However I’m popping in Kinda late, but finally got myself to register. After eating lots of thai food there isn’t really any thai stores here who serve Gai Yang, however the Moo Yang is popular among thai citizens here. This recipe is very interesting. I think I’m gonna go ahead and try and impress my other half with some grilled chicken thai style.

    Thanks Robert for sharing this interesting recipe.

  21. jim Peterson says:

    Robert…looks like you’ve got your work cut out for you just answering all the comments. I think most of the questions could be figured out by the home chefs. Good thing you have nothing else in the world to do.

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