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Street Food

Ping Kai

★ ★ ★ ★ ★ (0)
15 min (plus marinating)
Prep
40 min
Cook

Ingredients

  • 1 whole chicken, spatchcocked (or chicken thighs/legs)
  • 6 garlic cloves
  • 3 coriander roots, chopped
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1/2 tsp ground white pepper
  • 2 tbsp vegetable oil
  • bamboo skewers or a flattening frame, to secure the chicken

Method

  1. Pound garlic and coriander root into a rough paste using a mortar and pestle.
  2. Mix the paste with fish sauce, oyster sauce, sugar, white pepper and oil.
  3. Rub the marinade thoroughly over the spatchcocked chicken, working it under the skin.
  4. Marinate for at least 2 hours, or overnight for best flavour.
  5. Secure the chicken flat using a bamboo frame or skewers for even grilling.
  6. Grill over medium-low charcoal heat for 35-45 minutes, turning frequently, until cooked through and deeply golden.
  7. Rest for 5 minutes, then chop into pieces and serve with sticky rice and dipping sauce.

Introduction: Ping Kai is Laos's grilled chicken, marinated in garlic, coriander root and fish sauce, then flattened and slow-grilled over charcoal until deeply smoky.

Cultural Background: Ping Kai is Laos's grilled chicken, marinated in garlic, coriander root and fish sauce, then flattened and slow-grilled over charcoal until deeply smoky. Sold at street stalls and night markets across the country, it is a favourite quick meal paired with sticky rice and a spicy dipping sauce.

Tips: Grill low and slow to render the fat and cook through without burning the exterior. Basting occasionally with any remaining marinade deepens the flavour and glaze.

Variations: Chicken wings or thighs can be used for a quicker-cooking version. A spicier marinade adds crushed chilli for extra heat.

Storage: Refrigerate leftover chicken for up to 2 days.

Reheating: Reheat in a covered pan over low heat or in a low oven to prevent drying out.

FAQs:

Q: Can I bake this instead of grilling?

A: Yes, bake at 200°C (400°F) for 40-45 minutes, though charcoal gives the most authentic smoky flavour.

Q: What dipping sauce pairs best?

A: A jaew-style chilli and lime dipping sauce is traditional.

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