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Kai yang is a popular Thai grilled chicken dish often eaten with sticky rice and som tam. It originated in Laos and is marinated with a variety of ingredients such as fish sauce, soy sauce, and white pepper. The chicken is butterflied, pounded, and grilled slowly over low heat to absorb more flavor.
Kai yang is a chicken dish usually grilled or barbecued over hot coals. It is a very popular dish in Thailand, especially in the northeastern region of Isan, and is often sold as street food along the markets. As with many Asian dishes, kai yang is often eaten with sticky white rice, along with a side of spiced vegetable salad called “som tam” and a little sauce for the chicken.
The term “kai yang” means “grilled chicken” in the Thai language. The dish may be known to be a part of Thai cuisine, but it actually originated from Laos, which is right next to the Isan region and is only separated by the Mekong River. Not surprisingly, then, many residents of Isan are of Lao origin, and one of the many things they brought with them was their food. In the Lao language, grilled chicken is called “ping gai”, which is translated as “roasted chicken”. It is possible that ping gai started out as a dish for the wealthy, given that the residents of Isan lived mainly on seafood from the Mekong River and other types of protein were rare.
What sets kai yang apart from other grilled chicken dishes is the use of a variety of ingredients for the dish’s marinade. Some ingredients include fish sauce, soy sauce, ginger, and a generous amount of white pepper. Vinegar, rice wine, and Chinese hoi sin sauce can also be added into the marinade, as well as other herbs like lemongrass, coriander, garlic, and a little salt. Some cooks add some coconut milk, perhaps to somewhat counteract the spiciness of the marinade while giving more dimension to the taste.
The preparation of the chicken is also very different than other grilled chicken dishes. The whole chicken, once plucked and dressed, is traditionally spread out with a clean slice running along the belly. This method is usually called “butterflying” the chicken. The chicken is then pounded to tenderize the meat and help the chickens keep its “butterfly” shape. It is then marinated for a while, at least for about 15 minutes, and then grilled over very low heat, cut surface side down on the grill, until cooked through.
The grill is not indented for the kai yang to be burnt and crispy, as it can produce very dry meat, so the chicken is cooked slowly. This method also helps the chicken absorb more flavors from the marinade. Alternatively, the chicken can also be initially cooked until half cooked, then placed on top of the grill to finish the cooking process. Kai yang is often cut into smaller pieces before serving.
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