Best Thai Chicken Lemon Sticks Gai Pun Ta Craiy Recipes

STICKY THAI CHICKEN

Sticky Thai Chicken image

These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!

Provided by Gina Matsoukas

Time 30m

Number Of Ingredients 14

Ingredients

1/2 cup chili lemongrass dipping sauce (or sweet Thai chili sauce)
2 tablespoons reduced sodium soy sauce
2 tablespoons Nakano original seasoned rice vinegar
1 tablespoon honey
1/2 tablespoon minced fresh ginger
1 1/2 teaspoons sriracha
1 teaspoon lemongrass paste (I use Gourmet Garden brand)
juice of 1/2 lime
1 large clove garlic, minced
4 bone-in, skin on chicken thighs (about 2 - 2 1/2 pounds total)
1 tablespoon coconut oil
salt and pepper
chopped cilantro for garnish
chopped peanuts for garnish

Steps:

Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
Preheat oven to 400 degrees.
Season chicken liberally with salt and pepper.
Place an ovenproof heavy bottomed skillet on the stove top over medium-high heat.
Add the coconut oil to the skillet.
Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
Flip the thighs, cook for another 2 minutes.
Pour the sauce into the skillet coating both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.

Nutrition Facts : Calories 284 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 751 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories Barbecue BBQ Chicken Grilling

Time 16m

Number Of Ingredients 14

Ingredients

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!

Provided by Bill

Categories Chicken

Time 12h45m

Number Of Ingredients 21

Ingredients

1 stalk lemongrass ((base of stalk, cut into small pieces; 50g))
1/2 cup cilantro ((also known as fresh coriander-stems and leaves, chopped; 25g))
2 shallots ((chopped; 35g))
8 cloves garlic ((chopped; 35g))
2 tablespoons vegetable oil ((30 ml))
2 tablespoons palm sugar ((or light brown sugar; 25g))
3/4 teaspoon salt ((or to taste))
1/2 teaspoon freshly ground black pepper
1/4 cup Thai thin soy sauce
2 teaspoons Thai sweet soy sauce ((or black soy sauce))
2 tablespoons fish sauce
1/2 teaspoon turmeric powder ((optional))
1 whole chicken ((about 5-6 pounds; 2.2-2.6 kg))
1 tablespoon palm sugar ((or light brown sugar; 12g))
1 tablespoon hot water
1 tablespoon tamarind paste or concentrate
2 tablespoons fish sauce
1 tablespoon toasted sticky rice ((kao khua; ground to a powder, optional))
1 tablespoon cilantro ((chopped))
1 tablespoon scallions ((chopped))
2 teaspoons dried chili flakes ((or fresh Thai chili peppers, optional))

Steps:

Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
The next day, take the chicken out 1 to 2 hours before you're ready to grill.
In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

THAI CHICKEN LEMON STICKS (GAI PUN TA CRAIY)

Thai Chicken Lemon Sticks (Gai Pun Ta Craiy) image

This is a great and easy idea, the chicken wrapped around lemongrass sticks. The flavor of the lemongrass goes all the way through. Coriander root btw is delicious as a spice. Just take the fresh root and chop finely. Serving size is for appetizers

Provided by MarraMamba

Categories Poultry

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

200 g ground chicken
3 garlic cloves
1 teaspoon ground pepper
2 coriander roots
1 tablespoon lemongrass, pounded and chopped
1 teaspoon chopped coriander
1 teaspoon chopped chives
2 tablespoons chopped carrots
1/2 teaspoon salt
1/2 egg white
4 -6 stalks lemongrass

Steps:

Pound the garlic, ground pepper and coriander root and mix with chicken mince.
Add all the remaining ingredients, except the lemon grass sticks and mix well.
Split into portions, one for each stick, and wrap the mixture around the lemon grass sticks.
Cook for 30-40 minutes at 180 degrees celsius until cooked.

Nutrition Facts : Calories 138.4, Fat 3.2, SaturatedFat 0.8, Cholesterol 70, Sodium 678.8, Carbohydrate 3.6, Fiber 0.6, Sugar 0.5, Protein 22.8

GAI YANG

Gai Yang image

Categories Chicken Garlic Backyard BBQ Coconut Grill Grill/Barbecue Cilantro Gourmet

Yield Serves 6 as part of a rice based meal

Number Of Ingredients 7

Ingredients

3 pounds whole chicken breast or combination of breast and legs
2 teaspoons whole black peppercorns, ground with a mortar and pestle or in an electric coffee/spice grinder
2 garlic cloves, minced
2 tablespoons chopped well-washed coriander roots (from about 2 bunches), minces
3 tablespoons Asian fish sauce (preferably naam pla)
1 cup well-stirred canned unsweetened coconut milk
Accompaniment:Thai Sticky Rice andHot and Sweet Dipping Sauce

Steps:

With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces. If using chicken legs, cut each leg into 2 pieces, drumstick and thigh. (You may instead ask your butcher to cut up the chicken.)
With a mortar and pestle or in a small food processor pound or blend peppercorns and garlic with a pinch salt to a smooth paste. Add coriander roots and pound or blend to a paste. In a large bowl stir together coriander paste, fish sauce, and coconut milk. Add chicken and turn to coat well with marinade. Marinate chicken, covered, at room temperature 45 minutes.
Prepare grill (or preheat broiler).
Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes. Brush top of chicken lightly with marinade, discarding any remaining marinade, and turn chicken. Grill chicken until just cooked through and juices run clear, 7 to 10 minutes more. (Alternatively, chicken may be broiled in same manner on lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
Serve chicken with dipping sauce and rice.