Sawaddee ka welcome to hot Thai kitchen today we are going down south again to my route and
we're gonna make their southern style Thai barbecue chicken called gai golae now I
grew up with this stuff and I didn't know that it was a southern thing until I left and I was
unable to find this chicken anywhere so this is chicken that is marinated triple grilled
and double basted now if you're wondering what just hang with me watch the video it's
a technique that creates a brilliant delicious grilled chicken like you've never had before
let's get started so I'm gonna start with a simple curry paste that's going to double as
the marinade and the glaze on our chicken now we really need a bright red color for this the
color is an iconic feature of this dish so we need to have a lot of chilies so if you don't
eat spicy make sure you use the mild ones like what I've got here k so I'm using some why heõs
and I'm using some spicier dried chilies as well for some heat so I'm gonna just cut these down
into small pieces and then I'm gonna grind all of these up into my coffee grinder here
make sure you let that settle before you open you don't want to inhale chili powder ah so I got a
few more spices I got some coriander seeds and some cumin seeds that I've toasted so I'm just
gonna grind these up first and yes you totally could have put these in with the chilies but
oh well oh this smells good and then I'm gonna add my garlic and some shallots lots of garlic
lots of shallots it's gonna be the bulk of our paste here and you're just getting this down to
a paste and yes you can use a blender if you'd like I'm just going old-school for a change so
once all the juices start coming out I'm gonna add my dry spices now because it's gonna help add some
friction it'll be easier it's not sliding and slipping as much so my cinnamon and the dried
chilies and I'll just add half at a time and that's it with the paste boom I'm going to make
almost like a curry sauce so I'm gonna add just a little bit of oil here and in goes the pace
that we just made look and I'm gonna saute that until it's sizzling in the oil and if the pace is
starting to stick to the bottom I'm gonna deglaze it's just a little bit with some coconut milk I
still want to give it a little more time to saute oh so good now and that is your cue to go in with
the rest of the coconut milk yes this looks very much like making a standard Thai curry now I'm
also gonna add some water and some seasoning I've got some salt going in yes there's no fish sauce
in this recipe although you can add some fish sauce but traditionally people tend to use salt
instead palm sugar I'm adding quite a bit of palm sugar here because this is sort of like a salty
sweet marinade and to balance all that I'm also gonna add some tamarind Kay just to add a touch of
acidity it shouldn't taste sour overall but that's just there to brighten everything up finally and
this is kind of optional this is fermented shrimp paste now I say it's optional but I want to add it
in because shrimp paste isn't ingredient this use a lot in southern Thai cuisine and so you know to
stay true to the spirit of southern food but if you don't have it you can opt for putting fish
sauce in instead of salt so at least you still get that umami funk from somewhere so now I'm gonna
let this simmer for about 15-20 minutes I'm gonna let it reduce until it becomes thick luscious and
saucy yes this is exactly what you're going for it should be nice and thick and luscious but when you
pour it it should still run pretty freely so with this now some of this I'm gonna use as a chicken
marinade and the rest I'm gonna keep as a glaze case I'm gonna take out whatever I'm gonna use
as a marinade and I'm gonna add just a little bit more salt to the marinade because this glaze will
get concentrated and dried up on the chicken so it will become sufficiently salty but that just
needs a little bit of a kick all right let's deal with the chicken so traditionally these chickens
are not skewered but clams in between these two bamboo sticks but that's complicated so we're
gonna just good old skewer these things so I've got here a mix of chicken breast and thigh yes
ladies and gentlemen I am cooking with breasts for a change and actually this is one of the
few recipes that I actually like chicken breasts with so you want these to be big chunks ish okay
at least an inch to an inch and a half you don't want these too small because remember we're going
to triple grill these so anything small has a higher likelihood of drying out okay I am going
to add my cooled marinade mmm oh that looks so good already okay and give that at least a
half an hour overnight would be even better and then the rest of the sauce which is going to be
our glaze you want to also let this chill in the fridge as well so the chicken is well marinated
now we're gonna skewer them to prevent the skewers from burning which is a real issue you either want
to soak the skewers in water or if you're like me and you always forget don't worry all you have to
do is wrap the little exposed in soil and then your problem is solved sometimes I don't even
bother soaking anymore I just wrapped them and I like to have a mix of breasts and thigh in one
skewers but if you've got picky eaters who only want breasts or only want thighs then you know
skewer accordingly and then I'm gonna place mine on this rack here because I'm actually gonna grill
these under my oven broiler you can also do it on your outside grill if you like and I just line the
bottom with foil so cleanup is easier and also what I'm gonna do is I'm gonna pour some water
underneath so that ask these broil I don't have burnt bits at the bottom and you know setting
off the smoke alarm that's just bad news okay it's time to grill and this is the hardware it
is admittedly a lot of work but trust me it is so worth it so we're gonna grill this chicken three
times the first time just to cook it off until the meat is done I'm doing it under the broiler four
to five inches away about four minutes per side so the chickens out now these are just cooked at this
point now before we stick them back in the grill again we need to let this cool to ideally a room
temperature because if you put them back while they're so hot and then they're just gonna end
up overcooking right so if you have a fan just put a fan to it so it cools down quickly I know
it's a lot of work but trust me it's better than overcooked chicken yeah okay so once these have
cooled you're going to do what makes this recipe so awesome is put the glaze on them all over this
chicken uh you just know it's gonna be good and then when this goes again under the grill we're
basically just drying off the glaze and making it stick into the sticky delicious mess on the
chicken and make sure you shake off as much excess as possible first on the street they'll have this
massive bucket of sauce and they just dip the whole skewer in it so it'll be much faster so
this is gonna go under the broiler again about three minutes per side until the marinade is
dry and bubbly and sticky you know when you see it and one thing I am going to do this time is
I'm not gonna close the oven because I just want the radiant heat to dry out the top I don't want
in the oven to accumulate and start baking the chicken all over again check out these chickens
so as you can see the glaze is sort of like dried onto the chicken a little bit of charred bits is
exactly what you're looking for I've done these on both sides now with this recipe I made sure that
you have just enough sauce for two basting hey cuz I didn't want you guys to end up with a sausage
you have to throw away cuz that is just wrong this stuff is too good so in the second round if you
find that you're running low and you don't think you're gonna have enough to go around just spin it
out with a little bit of water cuz all that means is your sauce is a little thick and you've put on
an extra thick coating the first time around so now let this cool and we'll do it all over again
look at this oh my god now you want to make sure you let these cool little bit before you
eat cause that glaze gets hot you do not want to burn yourself now the great thing about this
chicken is it needs no sauce no dipping sauce no nothing because the sauce is self-contained
I have no words like it it's unlike any other kind of barbecue chicken you will have ever had
that glace it's rich and thick and sticky the coconut flavor really comes through it's like
it's magical it's magical chicken and yes I admit that this is not a recipe that I will
claim is easy or like a breeze it's not quick it's definitely something you got to put some
time and effort into but I can tell you it is so well worth it you will not have have
any kind of chicken like this anywhere and if you've had this chicken in Thailand you know
I'm right you know what I'm talking about and so to give you a slight comparison this glaze
has an air of rich peanut sauce but there's no peanuts in it but it has that same kind of
effect oh so good so the recipe as always will be on hot Thai Kitchen comm when you make this
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the link is in the description box below and I will see next time for your next delicious pie