Kai Ping is a grilled chicken on skewers. It's derived from two Thai words Kai and Ping. The word Kai refer to chicken and Ping mean grill. So, Kai Ping is actually a chicken barbecue with Thai style marinated and serving. In Thailand, "Kai Ping" usually served with sticky rice and Thai style sauce.
- 1 kilogram skinless, boneless chicken whole leg
Ingredients for Dressing
- 2 to 3 cloves of garlic
- 2 cilantro roots
- 1 tablespoon black peppercorn
- 2 to 3 tablespoons light soy sauce
- 1/2 to 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1/2 cup brown sugar/ palm sugar
- 1/2 tablespoon white sugar
- 1/3 cup fresh milk
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1 package bamboo skewer
1. Cut the chicken into long strips and put it into a resealable
plastic bag. Set aside.
2. For Dressing; Pound all dry ingredients together to form
a paste, and then gradually add the wet ingredients and stirring
until smooth or put all ingredients in a food processor and
3. Pour the dressing in the resealable bag and turn chicken to
coat thoroughly. Seal and marinate in the refrigerator for
4. Note; Soak bamboos skewer in water for at least 30 minutes
(while you marinate the chicken), to prevent them from
burning while on the grill.
5. Preheat the grill for medium heat and lightly oil grate.
6. Place the chicken onto skewers and grill over medium heat for
5 to 10 minutes per side or until chicken is cooked. Chicken is
done when its juices run clear.
Ingredients for Sauce:
- 3 tablespoons brown sugar
- 2 tablespoons chopped cilantro
- 1 tablespoon fish sauce
- 1 teaspoon ground fresh chili paste
- 1 teaspoon tamarind paste
- 4 tablespoon water
Heat wok over medium low heat. Pour in 4 tablespoons water then stir in brown sugar, fish sauce, tamarind paste and ground chili paste. Stir well and make sure all the ingredients are dissolved. Turn off the heat. The sauce will thicken as it cools down. Lastly add in chopped cilantro. Ready to serve.