Best 2 Thai Chicken Lemon Sticks Gai Pun Ta Craiy Recipes

Tantalize your taste buds with the vibrant flavors of Thai cuisine through the delectable dish, Gai Pun Ta Kraiy, also known as Thai Chicken Lemon Sticks. This dish features succulent chicken skewers marinated in a harmonious blend of herbs, spices, and citrus, grilled to perfection and served with a refreshing dipping sauce. Embark on a culinary journey with us as we guide you through the art of creating this dish, along with variations and additional recipes that showcase the diverse flavors of Thai cuisine. From the classic Pad Thai to the aromatic Tom Yum Goon soup, each recipe is carefully curated to bring authenticity and depth to your home cooking experience.

Here are our top 2 tried and tested recipes!

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!

Provided by Bill

Categories Chicken

Time 12h45m

Number Of Ingredients 21

Ingredients

1 stalk lemongrass ((base of stalk, cut into small pieces; 50g))
1/2 cup cilantro ((also known as fresh coriander-stems and leaves, chopped; 25g))
2 shallots ((chopped; 35g))
8 cloves garlic ((chopped; 35g))
2 tablespoons vegetable oil ((30 ml))
2 tablespoons palm sugar ((or light brown sugar; 25g))
3/4 teaspoon salt ((or to taste))
1/2 teaspoon freshly ground black pepper
1/4 cup Thai thin soy sauce
2 teaspoons Thai sweet soy sauce ((or black soy sauce))
2 tablespoons fish sauce
1/2 teaspoon turmeric powder ((optional))
1 whole chicken ((about 5-6 pounds; 2.2-2.6 kg))
1 tablespoon palm sugar ((or light brown sugar; 12g))
1 tablespoon hot water
1 tablespoon tamarind paste or concentrate
2 tablespoons fish sauce
1 tablespoon toasted sticky rice ((kao khua; ground to a powder, optional))
1 tablespoon cilantro ((chopped))
1 tablespoon scallions ((chopped))
2 teaspoons dried chili flakes ((or fresh Thai chili peppers, optional))

Steps:

Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
The next day, take the chicken out 1 to 2 hours before you're ready to grill.
In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

THAI LIME CHICKEN WITH BOK CHOY

Thai Lime Chicken With Bok Choy image

Make and share this Thai Lime Chicken With Bok Choy recipe from Food.com.

Provided by Neonprincess

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon peanut oil
8 chicken thigh fillets (or 4 breast fillets)
1 tablespoon fish sauce
2 -3 tablespoons lime juice
1/2 teaspoon lime zest (optional)
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
1 garlic clove, crushed
1 small red Thai chile, chopped finely (if you don't like your dish too hot, omit the seeds)
2 -3 baby bok choy, quartered lengthways
1 lime, cut into four slices
2 green onions, sliced thinly
1/4 cup firmly packed cilantro leaf

Steps:

Heat oil in large frying pan; cook chicken in batches until cooked through.
Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
Boil, steam or microwave bok choy until tender; drain.
Add lime slices to same frying pan and cook until both sides are browned.
Divide chicken among service plates.
The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
Serve with bok choy, lime slices and jasmine rice.

Nutrition Facts : Calories 233.3, Fat 8.9, SaturatedFat 2, Cholesterol 114.5, Sodium 487.3, Carbohydrate 10.1, Fiber 0.9, Sugar 7.3, Protein 28

Tips:

Use fresh lemon leaves. Dried lemon leaves can be used, but they will not have the same flavor as fresh leaves.
Don't overcook the chicken. Chicken should be cooked until it is just cooked through, otherwise it will become dry and tough.
Serve with a dipping sauce. A dipping sauce is a great way to add extra flavor to the chicken skewers.
Get creative with your skewers. You can use different types of vegetables, such as bell peppers, onions, or mushrooms, to make your skewers more colorful and flavorful.

Conclusion:

Thai Chicken Lemon Sticks (Gai Pun Ta Kraiy) is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. The chicken is marinated in a flavorful mixture of lemon grass, garlic, and ginger, then grilled until cooked through. The skewers are served with a dipping sauce made with fish sauce, lime juice, and chili peppers. This dish is sure to please everyone at your table.