Gai Yang ไก่ย่าง Thai Grilled Chicken Steak by Anna Tan
Son: Mum, are you done with taking the pictures?
Mum: Not yet, please wait!
Son: Mum, I m hungry! I need the toast to be crispy and chicken steak to be served hot. Please, hurry up mum!
-4 chicken leg, deboned
-2 tbsp cooking oil
-2 tbsp Feng He Garden Soy Sauce
-1 tbsp fish sauce
-1 tbsp ground black pepper
-2 clove garlic, crush
-1cm galangal, crush/pound
-1 stalk lemongrass, cut, crush/pound
-2 tbsp lime juice
-1 tbsp brown sugar/honey
-2 tbsp of coriander root paste ( 5 roots, pound to purée/paste)
1. Prepare marinade in big mixing bowl, mix well and add in chicken to marinate for 6 hours, best over night. Keep in fridge.
2. Grill over stove on non stick pan for 15 to 20 mins ( medium heat). Brush the chicken with the marinade and flip every 5 mins, until the skin is slightly charred.
Oven grill- 220C for 20mins
Air fryer – 180 8mins, 180 flip 6 mins, 200 for 4 mins
3. Serve hot!