Kai yang

Kai yang (ไก่ย่าง) is a popular grilled chicken dish originating from Thailand. The name literally translates to "grilled chicken." While various regional variations exist, kai yang is generally characterized by its marinated and grilled preparation, resulting in a flavorful and often slightly charred exterior.

Preparation:

The preparation of kai yang typically involves marinating the chicken in a mixture of ingredients such as fish sauce, garlic, coriander root, lemongrass, pepper, and soy sauce. Variations may include the addition of other herbs, spices, and even palm sugar. The chicken is typically marinated for several hours, or ideally overnight, to allow the flavors to penetrate the meat.

After marination, the chicken is grilled over charcoal or wood, which imparts a smoky flavor. The grilling process requires careful attention to prevent burning, as the sugars in the marinade can caramelize quickly. The chicken is frequently turned and basted with the marinade during grilling to maintain moisture and enhance flavor.

Serving:

Kai yang is often served with sticky rice (khao niao) and dipping sauces. Common dipping sauces include nam chim kai yang, a spicy and tangy sauce made with fish sauce, lime juice, chili peppers, and roasted rice powder, and sweet chili sauce. It is often eaten with som tam (papaya salad).

Regional Variations:

Different regions of Thailand have their own variations of kai yang. For example, kai yang wichenburi from Phetchabun province is known for its unique marinade and grilling technique. Isan cuisine features a version often known as gai yang served with its own regional dipping sauces.

Popularity:

Kai yang is a widely consumed dish throughout Thailand and is commonly found at street food stalls, restaurants, and markets. Its popularity has also extended to other countries, making it a well-known Thai dish internationally.