Gai Yang

• servings: 1
• active time: 1hr
• total time: 12-24hrs

Ingredients

Marinade:

2-3 stalks of lemongrass

25g coriander

2 shallots

8 cloves of garlic

2tbsp neutral oil

2tbsp palm sugar

1tsp salt

1/2tsp black pepper

60ml soy sauce

2tsp sweet soy

2tbsp fish sauce

1/2tsp turmeric

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2-3 bone-in chicken thighs

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Dipping Sauce:

1-2 birds eye chilies

1 spring onion

1tbsp palm sugar

1tbsp hot water

1tbsp tamarind paste

2tbsp fish sauce

1tbsp kao khua

1tbsp coriander

2tsp chili flakes

Directions

Lightly crush lemongrass then cut into thin circles, mince the garlic, chop the shallots and coriander then pound in a mortar and pestle or blend with a food processor, then add to a ziploc bag with the other marinade ingredients. Place the chicken pieces inside and massage the marinade into the meat, then force the air out of the bag, seal and put in the fridge for 12-24hrs.

Remove the chicken an hour before cooking, leaving the marinade paste on the chicken. Now make the dipping sauce by melting the palm sugar in the hot water, adding the tamarind, fish sauce, chili flakes, chopped coriander, chilies and spring onion before mixing in the kao khua to thicken. Mix well and set aside.

Place the chicken on a heated grill or in an air-fryer set to 200c, cook for 30-35mins or until internal temperature hits 74c-80c. Every 5-10mins turn the chicken and baste with the leftover marinade. With 15mins left use watered down honey to baste, as the marinade will have raw chicken juices in it.

Once cooked, rest for 5mins and serve with rice and the nam jim jaew dipping sauce.