Gai Yang (Grilled Chicken Thigh with Coconut Juice)
A popular dish you can find in every nook and cranny in the streets of Thailand, recreate the authentic Gai Yang street food with a delicate hint of coconut juice used to tenderise the chicken.
Cooking Time: 15mins - 30mins
Total time: 30mins - 60mins
500g chicken thigh
4 stem coriander root (chopped)
4 clove garlic (chopped)
200ml TCC Coconut Juice for Cooking
½ tbsp white pepper
2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
2 tsp Squid Fish Sauce
Cooked sticky rice or steamed rice
Sweet chilli sauce
- To marinade, add all the ingredients together in a big bowl and mix well.
- Marinade chicken and place the bowl in the fridge for at least an hour.
- Preheat oven at 170°C.
- Pan-fry the chicken in a pan on medium-low heat until cooked or sear both sides on medium-high heat pan; then put in oven for 12-14 mins.
- Serve with cooked sticky rice or steamed rice, salad and sweet chilli sauce.