Kai yang is chicken that is usually grilled over hot coals.
Kai yang is a chicken dish usually broiled or grilled over a charcoal fire. It is a very popular dish in Thailand, especially in the northeastern region of Isan, and is often sold as street food in markets. As with many Asian dishes, kai yang is usually eaten with some sticky white rice, along with a spicy vegetable salad dish called “som tam” and a little sauce for the chicken.
The term “kai yang” means “grilled chicken” in Thai. The dish may have been known to be part of Thai cuisine, but it actually originated in Laos, which borders the Isan region and is separated only by the Mekong River. It is not surprising, therefore, that many residents of Isan are of Lao origin, and one of the many things they brought with them was food. In the Lao language, grilled chicken is called “ping gai”, which translates to “roasted chicken”. Ping gai may have started out as a dish for wealthy people, since Isan residents lived mainly on seafood from the Mekong River, and other types of protein were rare.
What distinguishes kai yang 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 hoi sin china sauce can also be added to the marinade, as can other herbs like lemongrass, cilantro, garlic, and a little salt. Some cooks add a bit of coconut milk, perhaps to somewhat counteract the spiciness of the marinade, while adding more dimension to the flavor.
The preparation of the chicken itself is also very different compared to other grilled chicken dishes. The whole chicken, once plucked and prepared, is traditionally spread with a clean slice along the belly. This method is often called “butterfly” chicken. The chicken is then shredded so the meat is tender and helps the bird maintain its “butterfly” shape. It is then marinated for a while, at least 15 minutes or so, and then grilled over very low heat, sliced surface side down on the grill, until cooked through.
The barbecue is not cut to crisp the kai yang as this can lead to very dry meat, so the chicken cooks slowly. This method also helps the chicken absorb more flavors from the marinade. Alternatively, the chicken can also be grilled initially until medium cooked and then placed on the grill to finish the cooking process. Kai yang is often cut into smaller pieces before serving.