Ping Gai (ປີ້ງໄກ່), Laotian Grilled Chicken

Certain recipes have the ability to transport someone across the world. This particular recipe took me to a street full of food stalls in Vientiane, the capital of Laos. Perhaps it is the Ban Anou night market, just a short distance from the Mekong River. Maybe it is one of the morning markets, such as the Khua Din Market or the Talat Sao Market. It could have been anywhere in the downtown city area where wafts of street food fill the air.

In any event, I am drawn to this region by the smell of grilled chicken. But, not just that chicken. There is so much more. Chicken marinated with a mixture of soy sauce, oyster sauce, and, that very special, fish sauce.  There is something about fish sauce, that umami from southeast Asia, that is intriguing to both the nostrils and the taste buds. Fish sauce features prominently not only in the preparation of this grilled chicken, but also the thin, vinegary dipping sauce that is served with it. The aromas were so intriguing as I made this dish, I could not wait to taste it. And, when I tasted it, I could not wait to make it again. This dish - Ping Gai - is probably one of the best chicken dishes that I have made, and eaten, in recent memory.

The recipe that I found may not be truly authentic, there is a good possibility that it is an interpretation of Ping Gai or ປີ້ງໄກ່, which is translated into "roast chicken." The traditional cooking process begins with a chicken that is halved, and then pounded flat. The recipe I had called for the use of skinless, boneless thighs. I compromised with skin-on, bone-in thighs. Once the chicken is prepared, it is marinated in a sauce consisting of fish sauce, garlic, turmeric, coriander and white pepper. Other spices, such as chiles, find their way into the marinade. Once marinated, the chicken is then grilled over a charcoal flame on low heat. The final dish is then sliced and served to customers with that tangy dipping sauce.

As I noted above, this is one of the best chicken recipes that I have made in a very long time. I say that even though I did not marinate the chicken overnight. I think if I did that, it would have turned out even better.  I also think that the combination of the marinade and the dipping sauce makes Ping Gai an excellent candidate for buffalo wings. Some of the best wings that I have had are grilled, and, between the marinade and the sauce, this recipe is full of flavor. Don't be surprised if you see a Ping Gai buffalo wing post in the near future. 

PING GAI (ປີ້ງໄກ່), LAOTIAN GRILLED CHICKEN

Recipe available at Allrecipes

Serves several

Ingredients (for the Marinade):

• 1 tablespoon whole black peppercorns, or more to taste
• 1 bunch fresh cilantro, stems and leaves
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 2 pinches cayenne pepper
• 10 chicken thighs

Ingredients (for the Dipping Sauce):

• 2/3 cup seasoned rice vinegar
• 1 lime juiced
• 4 cloves garlic, crushed
• 1 tablespoon sambal oelek
• 1 tablespoon fish sauce
• 1/4 cup freshly chopped cilantro
• 2 tablespoons honey, or more to taste

Directions:

1.  Prepare the marinade. Grind peppercorns coarsely using a mortar and pestle, electric grinder or spice mill.  Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil and cayenne.  Add chicken thighs and toss by hand until completely coated.  Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.

2. Prepare the dipping sauce. Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.

3. Grill the chicken.  Preheat the grill to medium high heat and lightly oil the grate.  Place the chicken thighs on the grill, discarding any excess marinade.  Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side (a few minutes longer for each if you are using bone-in thighs).  An instant read thermometer should read at least 155 degrees Fahrenheit. Slice and serve with dipping sauce.

ENJOY!