Gai Yang Isan

Supatra Johnson’s selected gai yang uses a mixed fryer chicken in an oyster-sauce, garlic and black-pepper marinade. The authorized cookbook excerpt describes this northeastern Thai barbecue style as a familiar market and roadside meal.

Oyster sauce and Thai soy sauce combine with minced garlic, black pepper, sugar and sea salt. Minced lemongrass is an optional addition to this selected marinade.

The mixture coats the prepared chicken pieces before a period of refrigerated marinating. The selected chicken includes breast, drumstick, thigh and wing portions within the same total amount.

In the selected charcoal route, the chicken cooks over the grill with occasional turning. The source also offers an oven route, while this version keeps the charcoal preparation as its main method.

Separately prepared sticky rice and green papaya salad accompany the chicken. A chicken chili sauce or a Gai Hor Bai-toey sauce is offered as a separate dipping choice.