We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Is Kai Yang?

By Karize Uy
Updated: May 16, 2024
Views: 8,215
Share

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 a street food along marketplaces. As with many Asian dishes, kai yang is often eaten with some white sticky rice, along with a side dish of spicy vegetable salad called “som tam,” and some dipping sauce for the chicken.

The term “kai yang” means “grilled chicken” in the Thai language. The dish may have been known to be a part of Thai cuisine, but it actually originated from Laos, which sits just beside the Isan region and is only separated by the Mekong River. It is not surprising, therefore, that many Isan residents are of Lao origin, and one of the many things they brought along with them was their food. In the Lao language, the grilled chicken is called “ping gai,” which is translated as “roasted chicken.” It is possible that the ping gai began as a dish for affluent people, given that the Isan residents primarily lived on seafood sourced from the Mekong River, and other types of protein were rare.

What makes the kai yang distinct 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 the Chinese hoi sin sauce can also be added in the marinade, as well as other herbs like lemongrass, coriander, garlic, and some salt. Some cooks add some coconut milk, perhaps to somehow counter the spiciness of the marinade, while giving more dimension to the taste.

The preparation for the chicken itself is also very different compared to 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 make the meat tender and help the fowl retain its “butterflied” shape. It is then marinated for a time, at least for 15 minutes or so, and then grilled over very low heat, with the sliced surface lying face down on the grill, until cooked.

The grilling is not indented for the kai yang to be burnt crisp, as this can produce a 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 baked until it is half-cooked, and then put over the grill to finish the cooking process. Kai yang is often cut into smaller pieces before being served.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
Share
https://www.delightedcooking.com/what-is-kai-yang.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.