Kai Yang (Thai Aromatic Garlic Chicken)

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

Just wanna share this Kai Yang chicken dish I prepared few months ago back in Beijing. Oh this one is easy. I used a little help from a packet of Thai instant marinade mixture. The packet says it has soybean oil, sugar, garlic, soy sauce, salt, lemongrass, coriander, pepper, tumeric, so if we don’t have it maybe we can just buy these ingredients and come up with something pretty similar. Grilled or deep-fried.

A packet of Kai Yang marinade
Chicken drumsticks and thighs
Additional crushed garlic

Combine the marinade with garlic and mix thoroughly with the chicken parts. Marinate overnight and deep-fry the next day until golden brown. A yummy alternative to my usual concoctions such as adobo, hamonado, salt and pepper, and barbeque flavor.

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

4 thoughts on “Kai Yang (Thai Aromatic Garlic Chicken)

  1. Thess, wow! Inggit ako I wanna go back to Bangkok!
    Hi Lani! I’m fine and enjoying life in NZ. I think just make the marinade mukhang madali naman din. oh well hindi ko pa nata-try hehehehe…
    Ei Dhey… hindi ko na sasagutin dito ang tanong mo ha… you know already :-)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge