Thai Gai Yang - Diced Breast // Thighs

The invigorating smells from the streets of Bangkok are revisited here with classic Thai flavouring of chicken thigh or breast, using lemongrass, kaffir lime leaves, palm sugar, lime juice and chillis. Charcoal grilled or under a raging hot grill does the job!

OUTDOOR COOKING - Skewered or laid over a charcoal BBQ, turning often for approximately 15 minutes.

INDOOR COOKING - Under a hot grill or in an air fryer for 15 minutes, turning once. Or, use the meat for making a curry!

KELL'S CHEFY TIP - Accompany the Thai Gai Yang chicken with a Thia dipping sauce (hot, sweet, sour & salty combination of flavours).

ALLERGENS - Sesame Oil, Fish Sauce, Shrimp Paste

RECIPE ORIGIN -Thailand

SERVES - 4

CHILLI HEAT FACTOR - 🌶️🌶️

WEIGHT - Diced Breast: 800g, Thighs: 800g