Gai Yang

Method

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1. Pound the garlic, coriander roots and white peppercorns to a paste in a mortar, or blend them. Mix in the fish sauce, oyster sauce, sugar and oil.

   Mark done

2. Rub the paste all over the chicken and under the skin of the breasts and thighs. Cover and marinate in the fridge for at least 4 hours.

   Mark done

3. Heat the oven to 200°C / 400°F. Set the chicken, breast side up, on a rack over a roasting tin and roast for 40 minutes, until the thickest part of the thigh reads 74°C / 165°F.

   Mark done Start 40 min timer

4. Heat the grill to high and grill the chicken 15 cm from the heat for 4 to 5 minutes, until the skin is deep golden and crisp. Watch closely, because the sugar in the marinade burns quickly.

   Mark done Start 4 min timer

5. Meanwhile, toast the sticky rice in a dry pan over medium heat for 3 minutes, until golden, then grind it to a coarse powder. Mix with the fish sauce, lime juice, sugar, chilli flakes, shallot and coriander until the sugar dissolves.

   Mark done Start 3 min timer

6. Rest the chicken for 10 minutes, then carve it into pieces and serve with the dipping sauce.

   Mark done Start 10 min timer

Chef’s Tips

• Spatchcock the chicken so that it lies flat. It cooks evenly and the skin crisps all over.
• Use the coriander roots if you can find them. They have a deeper, earthier flavour than the leaves.
• Wipe off any thick clumps of marinade before grilling. They scorch before the skin is crisp.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sticky rice
• Green papaya salad
• Cucumber slices

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 12 minutes. The dipping sauce keeps 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.