Kai yang

Kai Yang, also known as Gai Yang, Kai Ping, Gai Ping, or Pīng Kai, is a delectable grilled chicken dish that originates from the Lao people of Laos and the Isan region of Thailand. Today, it enjoys widespread popularity throughout Thailand, often found as a favored street food typically paired with green papaya salad and sticky rice.

In Thailand, Kai Yang has also been influenced by Thai Muslim cuisine and Malaysian grilled chicken styles. The name "Pīng Kai" in Laotian literally means "roast chicken." In Thai and Isan, it’s written as ไก่ย่าง (Kai Yang) or ปิ้งไก่ (Ping Kai).

The preparation of Kai Yang involves taking a whole chicken, halving it, pounding it flat, marinating it, and then grilling it over charcoal. The marinade is a flavorful blend that usually includes fish sauce, garlic, turmeric, coriander root, and white pepper. Some variations may also incorporate ingredients like soy sauce, hoisin sauce, shallots, lemongrass, chilis, and ginger, among others.

This dish is beloved not only for its taste but also for its aroma. In both Laos and Thailand, Kai Yang is often served with raw vegetables and spicy sauces, such as the Laotian jaew bong. It’s a mouthwatering grilled chicken dish that’s a cornerstone of Southeast Asian cuisine.