Thai Turmeric Chicken

Sweet, syrupy, and savory, Thai Tumeric Chicken (Gai Yang Khamin), which originates in southern Thailand, is an irresistibly tasty street delicacy. Unbelievably basic ingredients comprise the marinade: sugar, fish sauce, turmeric powder, and fish sauce. Turmeric truly elevates the dish.

Southern Thai Turmeric Chicken (Gai Yang Khamin)

For a dinner infused with authentic Thai flavors, this dish would be ideal for marinating tonight and baking tomorrow. It has layers of savory and sweet flavors and is incredibly delectable for something so simple.

Given the exceptional quality of the street cuisine in Thailand, it is unsurprising that I encountered this while on the road. Gai Yang Khamin, a southern street cuisine, is one of those recipes that appears to contain significantly more ingredients than are actually present.

I was unable to identify the dish when I first attempted it, but I quickly resolved that information by desperately searching for “yellow Thai grilled chicken” on Google with the intention of recreating it in my own residence.

Street vendors prepare this dish by grilling whole chicken breasts over smoky embers. To adapt it for a Monday evening, I substitute chicken thighs for the chicken and bake it in the oven. This, nonetheless, does not compromise flavor; it remains absurdly delectable!

Ingredients in Thai Turmeric Chicken

Thai Turmeric Chicken

This is one of those recipes that appears to contain significantly more ingredients than are actually present. I secretly enjoy discovering recipes such as this one!

For the most succulent and sticky chicken with the most delicious marinade, bone-in thighs are optimal. However, instructions for breast and other incisions have been provided.

Chicken – As noted above, skin-on, bone-in thighs are best because the time it takes for the skin to go sticky and golden is the same time it takes for the inside to cook through to juicy perfection. Leaner, boneless cuts, like breast and boneless thigh, cook through faster, before the surface has a chance to caramelise. However, I’ve provided directions for these – and you could always pan fry instead! Drumsticks are also an excellent, economical option – these work perfectly as a direct substitute.

Turmeric powder – Key flavour and colour for this dish. This is what makes this Thai Turmeric chicken!!

Fish sauce – Secret ingredient! Adds salt with extra layers of flavour so this otherwise simple marinade isn’t bland.

Oyster sauce – Second secret ingredient! Adds sweetness with savoury undertones.

Sugar – For extra sweetness.

Garlic – Quite a decent wack!

Pepper – I like the flavour white pepper brings to this but you can substitute with black pepper.

How to make Thai Turmeric Chicken

Thai Turmeric Chicken

Tonight, place this in the marinade, and tomorrow, bake it. At least three hours, and preferable overnight, in a marinade. Then, bake for 45 minutes while basteing, or until golden and syrupy.

How to make Thai Turmeric Chicken

  • Bake on a lined tray for 50 minutes until the surface is sticky and delicious.
  • Baste using the tray juices at the 30 minute mark….
  • Then baste again at the 40 minute mark and pop it back in for a final 10 minutes to caramelise the surface.
  • Garnish with fresh coriander/cilantro leave if you want (it’s just for looks), then serve using the pan juices as a sauce!

What to serve with Thai Turmeric Chicken

Thai Turmeric Chicken

Complement this dish with a bed of piping hot jasmine or coconut rice and unadorned cubes of cucumber and tomato, which are frequently presented as side dishes in various regions of Thailand. The crispness of the cucumber and the moisture of the tomato provide a pleasant contrast to the sweetness, savoryness, and meatiness of the chicken, without the need for a vinaigrette. I have no intention of arguing with that!

However, if you are a superior person than I am and wish to put forth a greater effort with your side salad, a quicker alternative would be to combine Asian Sesame Dressing with any fresh or steamed greens. Try Thai Beef Salad without the beef or Thai poultry Salad without the poultry for a more substantial side dish (I adore the dressing on these salads).

Read Also:- Juicy Oven Baked Chicken Breast

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