Ping Gai Chicken

Ping Gai Chicken

Ready in 45 minutes
10 review(s) averaging 4.9. 88% would make again

Top-ranked recipe named "Ping Gai Chicken"

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From the Queen Mother Cafe in Toronto, as published in The Toronto Star

"I too collected this recipe a long long time ago from the Toronto Star and it's a really good recipe. The recipe I have says that there's a handful of fresh mint in the dipping sauce. Try it...I think you'll really like it."

- JamesDallace

Ingredients

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4 lb Chicken Thighs; boneless; skin on
--MARINADE--
bunch Fresh Cilantro
6 cloves Garlic
1 tbsp Black peppercorns
3 tbsp Oyster sauce
2 tbsp Soy sauce
2 tablespoons Vegetable oil
--DIPPING SAUCE--
1 cup Water
1/2 cups Sugar
3 sprigs Fresh Cilantro
2 cloves Garlic
2 tbsp White vinegar
1 tbsp Lime juice
1 tbsp Thai Garlic Chili Pepper Sauce
1 tbsp Thai Fish Sauce

Original recipe makes 6

Servings  

Preparation

Marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns. Process until finely chopped. Add oyster sauce, soy sauce and oil; process until combined.

Place chicken in shallow glass baking dish. Brush all over with marinade. Cover with plastic wrap. Marinate at least 1 hour or overnight in refrigerator.

Dipping sauce: Combine water and sugar in saucepan. Bring to boil over medium-high heat, stirring until dissolved. Continue cooking 10 minutes or until reduced and syrupy. Cool completely. Add to food processor with cilantro, garlic, vinegar, lime juice, garlic chili pepper sauce and fish sauce. Process until smooth.

Preheat BBQ to medium high. (If broiling, preheat broiler and cook on wire rack set in baking pan or on cookie sheet.)

Place chicken pieces, skin side down, on greased grill. (Place skin side up if broiling.) Close BBQ lid. Cook about 8 minutes or until skin is crispy and chicken is almost cooked through.

Turn chicken. Close lid; cook chicken 6 minutes more or until cooked through. Chop into 1-inch pieces. Serve with dipping sauce.

Credits

Added on Award Medal
Calories Per Serving: 868 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used to frequent the Queen Mum, and I too am a Ping Gai fan. I now make my own, had to recreate the recipe from memory when I moved from Toronto. Very happy to find someone else who is a fan here!
marvajacksonlord 8 months ago
I too collected this recipe a long long time ago from the Toronto Star and it's a really good recipe. The recipe I have says that there's a handful of fresh mint in the dipping sauce. Try it...I think you'll really like it.
JamesDallace 3 years ago
Best chicken ever!
vmartins 4 years ago
Although tasty, I thought it would be more similar to the spicy grilled chicken I ate in Laos. I still haven't found the magic recipe to recreate those flavors!
njteleskier 4 years ago
Tastes just like it does at the Queen Mother Cafe!! My family loves it!!!
monami4u 5 years ago
This is actually a Laotian dish, not Thai. 'Ping Gai' means barbecued chicken in the Lao language. Laos and Thailand are two separate countries and therefore Laotian dishes should not be classified as Thai and similarly Thai dishes should not be classified as Laotian. Anyway, Ping Gai is a Laotian dish so the cuisine category should state Laotian, not Thai.
laomango 5 years ago
I have been making this chicken recipe since I saw it published in the Toronto Star. It's delicious and I always get compliments.
gr8singer 6 years ago
My mouth is so happy right now. This dish packs a 1-2 flavor punch. I love the complexity of thai flavors and Ping Gai delivers that. Thanks for sharing this one!
swibirun 6 years ago
My wife raved about this recipe.
mikemc575 7 years ago
[I posted this recipe.]
george0726 9 years ago
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