Kai yang

Kai yang or gai yang (Thai: ไก่ย่าง, pronounced [kāj jâːŋ]), can mean grilled chicken, in the style of food from Isan and Laos. The dish is a standard staple of street markets and readily available at all times. It is commonly served with green papaya salad and sticky rice.

History[edit | edit source]

Kai yang originated from the Lao people of Laos and Isan. The dish was brought to Bangkok and the rest of Thailand by people from these regions who migrated there for work.

Preparation[edit | edit source]

The chicken is often marinated in a mixture of coriander, white pepper, garlic, fish sauce, and dark soy sauce for at least three hours before being grilled over a low heat on a charcoal grill. It is often eaten with a spicy dipping sauce (jaew) and sticky rice.

Variations[edit | edit source]

There are many variations of kai yang which can include stuffing the chicken with lemongrass, kaffir lime leaves, garlic, pepper, coriander roots, and fish sauce. Some variations also include serving the chicken with a side of som tam (green papaya salad).

See also[edit | edit source]

Kai yang Resources
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