Gai Yang Chicken Skewers recipe: Bring the streets of Thailand to Your Kitchen with Miss Mi’s delicious recipe

Name: Gai Yang Chicken Skewers recipe: Bring the streets of Thailand to Your Kitchen with Miss Mi’s delicious recipe
Cuisine: Asian, Thai
Ingredients: 700g chicken thighs, boneless, skin-on or skinless, cut into skewer-size chunks; Bamboo or metal skewers (soak bamboo in water for 30 mins if using); Gai Yang Marinade; 5 cloves garlic; 15g white peppercorns (or 1 tsp ground white pepper); 2–3 coriander roots (or ½ cup chopped stems); 15g fish sauce; 15g soy sauce; 15g oyster sauce; 15g palm sugar (or brown sugar); 15g lime juice (or white vinegar); Optional: 2 tbsp coconut milk + extra for basting (for added richness); Coriander (for garnish); Tamarind Sauce; 30g tamarind paste; 30g palm sugar (or brown sugar); 15g fish sauce; 15g soy sauce; 2 cloves garlic, finely grated or minced; 1 tsp grated ginger; 1 small chilli, minced (optional, for heat); ¼ cup water (or more, to thin if needed); 1 tsp corn starch + 1 tbsp water (optional, for thickening); 1 tsp lime juice (optional, to brighten); Cucumber Salad; 1 x small cucumber, spiralised or shredded; 15g palm sugar; 1 clove of garlic, finely grated or minced; 1 small chilli, minced; Juice of half a lemon

17 steps

Craving Thai food? Head Chef Alex De Leon from Miss Mi Perth reveals his recipe for the perfect Gai Yang Chicken Skewers, bringing the vibrant tastes of Thailand directly to your kitchen. https://youtu.be/M8j-Mj5fL50?si=x-gHeXIZAEB02CyG

Updated at: Sun, 27 Jul 2025 09:52:37 GMT

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Ingredients

0 servings

700gchicken thighs

boneless, skin-on or skinless, cut into skewer-size chunks

Bamboo skewers

or metal, soak bamboo in water for 30 mins if using

Yang Marinade

5cloves garlic

15gwhite peppercorns

or 1 tsp ground white pepper

2coriander roots

or 1/2 cup chopped stems

15gfish sauce

15gsoy sauce

15goyster sauce

15gpalm sugar

or brown sugar

15glime juice

or white vinegar

2 Tbspcoconut milk

+ extra for basting, for added richness

coriander

for garnish

tamarind sauce

30gtamarind paste

30gpalm sugar

or brown sugar

15gfish sauce

15gsoy sauce

2 clovesgarlic

finely grated or minced

1 tspgrated ginger

1chilli

small, minced, optional, for heat

¼ cupwater

or more, to thin if needed

1 tspcorn starch

optional, for

1 Tbspwater

thickening

1 tsplime juice

optional, to brighten

cucumber salad

1cucumber

small, spiralised or shredded

15gpalm sugar

1 clovegarlic

finely grated or minced

1chilli

small, minced

0.5juice of lemon

Pickled red onions

thinly sliced, we make our own, but you can use

Instructions

Step 1

Step 1 Make the marinade

Step 2

Pound garlic, pepper, and coriander root into a paste using a mortar & pestle or food processor.

Step 3

Mix in fish sauce, soy sauce, oyster sauce, sugar, lime juice, and optional coconut milk.

Step 4

Step 2 Marinate the chicken

Step 5

Toss chicken with marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 6

Step 3 Meanwhile make the sauce

Step 7

In a small saucepan, mix tamarind paste, sugar, fish sauce, soy sauce, garlic, ginger, chilli and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture slightly thickens (5–7 minutes).

Step 8

For a thicker glaze, mix cornstarch with water and stir into the sauce. Simmer for 1–2 minutes more until glossy and syrupy.

Step 9

Remove from heat, stir in lime juice if desired, and let cool slightly before using.

Step 10

Step 4 Skewer the chicken

Step 11

Thread marinated chicken onto skewers.

Step 12

Step 5 Grill

Step 13

Grill skewers over medium-high heat for 10–15 minutes, turning occasionally, until cooked through (74°C).

Step 14

Optional: Baste with coconut milk during grilling.

Step 15

Step 6 Make the salad

Step 16

While the skewers rest, combine the fish sauce, palm sugar, garlic, chilli and lime juice. Lightly dress the cucumbers and top with pickled red onions just before serving.

Step 17

Serve skewers with tamarind sauce and salad on the side. Garnish with coriander.

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