Thai Turmeric Chicken (Gai Yang Khamin)

Name: Thai Turmeric Chicken (Gai Yang Khamin)
Prep time: 10 min
Cook time: 50 min
Total time: 230 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 5 large chicken thighs, skin-on, bone-in ((~1.2kg/2.4lb) (Note 1)); 4 g arlic cloves (, finely minced or crushed using garlic press); 2 tbsp fish sauce; 2 1/2 tbsp oyster sauce; 1 tsp white pepper (, ground (sub black)); 1 tbsp ground turmeric; 1/4 cup brown sugar ((tightly packed cup))

Recipe video. This is based on a popular southern Thailand street food that's typically made with a butterflied chicken grilled over smokey coals. It's sweet but has complexity owing to the simple but clever marinade.Here, I'm making a home version using the marinade for bone-in chicken

⏱️ 230 menit 🔪 Persiapan: 10 menit 🔥 Masak: 50 menit 📊 Sulit ⭐ 5.0 (108) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Bahan-bahan

5 porsi

5 large chicken thighs, skin-on, bone-in ((~1.2kg/2.4lb) (Note 1))
4 g arlic cloves (, finely minced or crushed using garlic press)
2 tbsp fish sauce
2 1/2 tbsp oyster sauce
1 tsp white pepper (, ground (sub black))
1 tbsp ground turmeric
1/4 cup brown sugar ((tightly packed cup))

Langkah-langkah

Marinade chicken - Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
Preheat oven to 180°C/350°F (160°C fan-forced).
Prepare - Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all Marinade out of th bowl and dab onto chicken.
Bake for 40 minutes, basting at the 30 minute and 40 minute mark using the tray juices to make it golden brown and sticky, and rotate the tray as needed for even colour.
Increase the oven temperature to 200°C/390°F (180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelise the skin.
Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!