Ping Gai Chicken

Ping Gai Chicken

10 reviews, 4.9 star(s). 88% would make again

Ready in 45 minutes

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."

Ingredients

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.

Alert editor   
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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Reviews

Add my review

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 1y 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 4y ago

Best chicken ever!
vmartins 5y 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 5y ago

Tastes just like it does at the Queen Mother Cafe!! My family loves it!!!
monami4u 6y 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 6y 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 7y 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 8y ago

My wife raved about this recipe.
mikemc575 8y ago

[I posted this recipe.]
george0726 10y ago

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