Follow these steps for perfect results
Chicken thigh meat
Fish sauce
Oyster sauce
Garlic
grated
Honey
Sake
Coarsely ground pepper
Coriander
optional
Lemongrass
optional
Grate the garlic.
Combine grated garlic, fish sauce, oyster sauce, honey, sake, coriander (if using), lemongrass (if using), and pepper in a bowl to create the marinade.
Place chicken in a bowl or container.
Pour the marinade over the chicken, ensuring it's evenly coated.
Cover the chicken and marinade.
Refrigerate and marinate the chicken overnight (or at least 7 hours).
Preheat the oven to 200°C (392°F).
Place the marinated chicken skin-side down on a baking sheet or in a baking dish.
Bake for approximately 20 minutes, or until the chicken is golden brown and cooked through.
Remove the chicken from the oven.
Let it cool slightly before handling.
Cut the chicken into bite-sized pieces.
Transfer the cut chicken pieces to a serving plate.
Serve immediately with your choice of vegetables.
Expert advice for the best results
Marinate the chicken for at least 4 hours, or preferably overnight, for maximum flavor.
Adjust the amount of honey to your desired level of sweetness.
For a smoky flavor, grill the chicken instead of baking it.
Everything you need to know before you start
15 minutes
Marinate chicken up to 24 hours in advance.
Arrange chicken pieces attractively on a serving plate, garnish with fresh herbs or sesame seeds.
Serve with steamed rice and stir-fried vegetables.
Offer a side of peanut sauce for dipping.
A light lager complements the savory and sweet flavors of the chicken.
The acidity of a dry Riesling balances the richness of the dish.
Discover the story behind this recipe
Gai Yang is a popular street food and restaurant dish in Thailand.
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