Appon's Thai Food Recipes

Chicken Recipes - Thai Recipes

Isan Steamed Chicken Parcels ( Mook Guy )


These parcels are traditionally made wrapped up in banana leaves. It's quite a bit more practical to make them in tin foil trays, you can even freeze them if you wish. In the photograph the front one is uncooked, the one at the back is cooked. In Isan (north east Thailand) we eat these with sticky rice.

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Chicken in Anise Sauce ( Guy Op Dok Jan)


This rich sauce is flavoured with star-anise for a touch of oriental spice. If you can, get the shitake mushroom, used to add extra flavour. It soaks up the sauce and gives you a burst of star anise flavour when you bite into it.

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Chicken Feet & Spicy Noodles ( Kao Noom Jean Nam Ya Tin Gay )


Yum chicken feet. In Thailand we make efficient use of all of the chicken, including the feet! Provided you're not put off by the fact they're chicken feet, they quite crunchy and add an interesting texture to the curried noodles. To us they're a treat! Typical of the Isan region of Thailand, they are eaten with masses of fresh green salad vegetables.

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Spicy Turmeric Chicken ( Guy Korn Kamin )


The chicken in this dish is boiled not fried, the flavour comes from the seasonings. So this is a healthy, low fat way to eat chicken.

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Chicken Feet in Red Sauce ( Ka Gay Num Dang )


Before you skip this recipe, you can use pork thigh instead of chicken feet if you really can't cope with chicken or duck feet. But they really add a firm crunchy texture.

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Shredded Chicken Rice ( Gai Ap Nam Stock )


A very mild dish to make a change from all the hot spicy Thai food. This shredded chicken has a rich chicken sauce and is eaten with rice and coriander leaves, it's a good way to use up left overs from a roast chicken.

300 ml Chicken Stock
50 gms Roasted Chicken Meat
2 Tablespoons Peanuts
1 Tablespoon Sesame Seeds
1 Teaspoon Lemon Juice

1. Mix the peanut and sesame seeds together, add the chicken stock, blend until smooth, put in a saucepan and bring to the boil.
2. Shred the chicken into thin strips.
3. Mix into the sauce.
4. Add the lemon juice and switch off the heat.
5. Serve with rice and masses of coriander leaves.

Chinese Soy Chicken ( Ka Guy Neung Tourw Chiew )


This Chinese style steamed chicken in brown soy sauce (the salty fermented/decayed brown soy sauce with the beans visible in it). Serve this with rice and it makes a very filling meal.

250 gms Chicken Legs
1 Tablespoon Salty Soya Bean Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Teaspoon White Pepper
1 Teaspoon Sugar
1 Teaspoon Vinegar
1 Teaspoon Ground Cinnamon
2 Garlic Cloves Chopped

1. Clean the chicken legs, score them with deep cuts into the meat.
2. Mix all the ingredients together, coat the chicken and leave to marinade for 1-2 hours.
3. Steam for 45-60 minutes until the chicken is cooked.

Serve With
Jasmin/Fragrant Rice
Coriander Leaves

Grilled Chicken in Dark Sauce ( Gay Yang Sauce Dum )


This chicken has a strong almost burnt flavour from the dark sauce, serve with rice and salad vegetables and you have a wonderful dish. After yesterdays complex 3 layer sweet, I thought this simple dish would make a pleasant change.

200 gms Chicken Legs or Wings
2 Tablespoons Dark Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
2 Teaspoons Salt
2 Teaspoons Sugar
1 Teaspoon White Pepper
1 Teaspoon Black Pepper

1. Clean and chop the chicken, mix with all the ingredients and marinade it for 1-2 hours.
2. Grill under a medium grill until the chicken is cooked, occasionally basting the chicken with the dark sauce. (Allow 30-40 minutes depending on the size of the chicken pieces to cook).

Serve With
Thai Fragrant Rice

Boiled Fried Fish Sauce Chicken ( Gay Tom Nam Bla )


This chicken is first cooked by boiling in a stock including fish sauce, then the chicken is removed and drained and deep fried to make the skin crispy. I've cut it in half and laid it on a bed of lime for the photograph. A squeeze of lemon adds to the taste.

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Boiled Chicken in Spicy Sauce ( Guy Op Sea Eaiw )


Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It's healthy chicken but with an unhealthy taste!

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Chicken Garden ( Gay Tod Lury Surn )


Although it's not so easy to see in the photograph, under the garden are chicken legs in a crispy sesame coating. This makes a full meal with plenty of salad vegetables, and crunch from the peanuts and chicken.

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Grilled Chicken Parcels ( Hur Moog Prik Gai )


Notice the burn marks on the banana leaves, that adds to the flavours. In the photograph, I've opened one of the leave parcels at the back so you can see the chicken inside.

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BBQ Chicken Liver ( Ping Tub Gai )


A Thai barbecue classic, chicken livers marinaded in a Thai sauce and braised on the barbecue. In Thailand we eat kidneys and liver and all kinds of offal without thinking, in the west liver only seems to be eaten in paté, and in barbecue sausages.

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Gloopy Chicken Stew ( Koa Lurng Op Gai )


This is a thick gloopy chicken stew, that's very accessible to western tastes, by that I mean it's not spicy. This is a good starter dish if you're new to Thai cuisine.

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Chicken Swirl ( Gai Murn Pug )


I make this as a lunch box item, it has plenty of chicken and vegetables and keeps well, so it survives through till lunch time usually.

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Stuffed Chicken Legs ( Nong Gai Uhr )


These look like chicken drumsticks, but they are stuffed with a mixture of pork and flavourings, and are more like sausages with the chicken skin used as the sausage skin. Chicken legs that taste like pork.


5-6 Chicken Legs
2 Garlic Cloves
2 Coriander Roots
1/2 Teaspoon Peppercorns
100 gms Pork Mince
20 gms Chopped Carrot
20 gms Chopped Spring Onions
20 gms Chopped Baby Corn
20 gms Mushrooms
20 gms Grass Noodle
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1/2 Teaspoon Sugar

1. Clean the chicken legs, fold the skin back carefuly, so as not to damage it. Chop off the end of the leg bone, so that you have only the end of the leg bone with the skin still attached to it. You can save the chicken meat and bone for other dishes.
2. Pound the garlic, peppercorns, and coriander root to grind them, mix with the pork mince, add light soy, oyster sauce, and sugar and mix. Leave it for 30 minutes to let the flavours blend.
3. If the noodle is dried, soak it for 15 minutes to soften it.
4. Into a blender, blend the vegetables, and noodles to break them up, mix into the pork mixture.
5. Stuff the chicken leg skins with this pork mixture to fill them, seal the end by threading through a toothpick.
6. Grill at 170 degrees celsius until cooked, serve with coriander leaves, mint, sweet basil, roasted peanuts and chillies.

Thai Chicken Saté ( Gai Sate )


This is a classic dish that I never tire of. It consists of 3 parts, the marinated chicken, the peanut sauce, chilli spicy sauce and optionally salad.

Ingredients for 4 People
400 gms Chicken Breast
100 ml Condensed Milk or Coconut Milk
1 Tablespoons Thai Yellow Curry Paste
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Ground Black Pepper

Preparation of Chicken
1. Slice the chicken breast into strips.
2. Mix the yellow curry, salt, light soy sauce, pepper and condense milk into a bowl and marinate the chicken for 20 minutes or longer.
3. Thread onto wood skewers.
4. Roast in the oven at 180 degrees Celsius for 10-15 minutes.
5. Alternatively grill for 10-15 minutes under a high grill.


Ingredient For Peanut Butter Sauce
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water

Preparation for Peanut Sauce
1. Blend the peanuts with salt, sugar, soy, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.

Ingredients for Sour Spicy Sauce
50 ml Water
50 ml Vinegar
2 Tablespoons Sugar
1 Teaspoon Salt
3 Chillis
100gms Cucumber
1-2 Coriander Leaf Sprigs

Preparation For Sour Sauce
1. Boil the water with the vinegar, sugar, and salt until the sauce thickens and becomes a little sticky.
2. Let the sauce cool.
3. Chop the chillies, cucumber and coriander, into small pieces.
4. Add the chopped vegetables to the sauce.

Serve With
Thai people eat this recipe with rice, but westerners usually prefer fries and salad. It's entirely up to you.

Steamed Thai Chicken ( Gay Ning Takia )


This is a very healthy (butter free!) way to serve chicken, it is a Thai steamed chicken. The golden browness in the photograph comes from the sauces rather than roasting. The flavour comes from lemon grass and kaffir leaves that gives a slight citrus smell to the chicken. Best of all, because of the steam, the chicken stays moist.

1 Corn Fed Chicken
4 Stalks Lemon Grass
10 Kaffir Citrus Leaves
4 Slices of Galanga Root
2 Medium Onions
4 Garlic Cloves
1 Teaspoon Pepper Corns
40 ml Light Soy Sauce
1 Teaspoon Salt

1. Pound the garlic with the salt and pepper in a Thai mortar.
2. Clean the chicken, spread the pounded garlic mixture over and inside the chicken, and also the soy sauce over and inside.
3. It is a good idea to lift the skin and get the sauce and garlic between the skin and the flesh.
4. Leave to marinade in the fridge for 1 hour.
5. Break the lemon grass stalks, cut the onion into half and put the onion, kaffir leaves, lemon grass and galanga slices inside the chicken. Place a few kaffir leaves under the skin next to the meat.
6. Wrap some aluminium foil around the bottom of the chicken to catch the juices as it steams.
7. In a steaming pan, steam the chicken for 2 hours. Occassionally basting the chicken with the juices caught in the foil.

Serve With
Chilli Sauce

Chicken Tofu in Wine Sauce ( Gai Tur Hu Op Wine Dang )


A quick tip for keeping fresh tofu, let it dry, cut it into large cubes and deep fry it. Like that it can be kept in the fridge for a month or so. This recipe uses fried tofu chunks as an extender, to make the chicken go further and reduce the meat content of the dish. It is a pan fried chicken dish with wine added to give it a festive taste.

5-6 Chicken Wings
100 gms Fried Tofu
3-4 Garlic Cloves
1 Teaspoon Butter
240 ml Red Wine
6 Tablespoons Light Soya Sauce
2 Tablespoons Oyster Sauce
Pinch of Pepper
Pinch of Sugar
5 gms Basil Leaves for Garnish

1. Peel and chop the garlic finely. Fry in a large frying pan with a little butter.
2. Clean and fry the chicken wings just to lightly brown them.
3. Add all the remaining ingredients except the basil.
4. Add a little extra water if necessary to ensure the ingredients can cook.
5. Bring to the boil, cover, then turn down to a simmer.
6. Simmer off 2/3rds of the liquid and cook until the chicken is cooked through and the dish is done. If you need to cook more, add more water. or the size of chicken wings I buy, it takes around 30-40 minutes to cook.
7. Garnish with the basil.

Chicken Lemon Sticks ( Gai Pan Ta-Krai )


These chicken sticks are wrapped around lemon grass stalks. As they cook the lemon grass infuses them with flavours. In the photograph you can see I overcooked them a little, when you cook them they should not be so brown. (Note, the lemon grass is not eaten).

200 gms Chicken Mince
3 Garlic Cloves
1 Teaspoon Ground Pepper
2 Coriander Root
1 Tablespoon Pounded Chopped Lemon Glass
1 Teaspoon Chopped Coriander
1 Teaspoon Chopped Chives
2 Tablespoons Chopped Carrot
1/2 Teaspoon Salt
1/2 White Egg
4-6 Sticks Of Lemon Grass

1. Pound the garlic, ground pepper and coriander root and mix with chicken mince.
2. Add all the remaining ingredients, except the lemon grass sticks and mix well.
3. Split into portions, one for each stick, and wrap the mixture around the lemon grass sticks.
4. Cook for 30-40 minutes at 180 degrees celsius until cooked.

Serve With
Hot Rice
Lemon Slices

Chicken Donuts ( Donuts Gai )


Another one of my recipes that looks like one thing while being another. These are pineapple rings wrapped in seasoned chicken coating and baked brown.

200 gms Chicken Mince
2 Garlic Cloves
2 Coriander Roots
1 Teaspoon Ground Pepper
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Dark Soy Sauce
Pineapple Rings

1. Pound the garlic, coriander root, and ground pepper together.
2. Mix with chicken mince and all the sauces and leave for 30 minutes.
3. Press the meat over the pineapple ring, and bake in a 190 degree oven until golden brown, 10-15 minutes is sufficient.

Chicken & Seaweed Parcels ( Miang Sa Rai Gay Kome )


Christmas is coming, although we don't celebrate it as much as we celebrate the Thai new year. Everyone in the west is wrapping parcels and in the Appon household we're wrapping chicken and seaweed parcels instead.
These parcels are wrapped in rice paper with a filling of chicken, onion and seaweed. You can see one cut open in the front of the photograph. Either serve them with the sauce poured over the top, or use the sauce as a dip for the parcels.

200 gms Chicken Breast
600 ml Water
1 Tablespoon Salt
1 Teaspoons White Pepper
4 Medium Onions
100 ml Oil
Seawead Sheets
Rice Paper

Ingredients for Sauce
2 Tablespoons Chopped or Crushed Peanuts
2 Tablespoons Fish Sauce
1 Teaspoon Salt
4 Tablespoons Palm Sugar
100 ml Water
1 Tablespoons Dried Flaked Chillies
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Lemon Juice

1. First the sauce: Put 100ml of water into a small saucepan, add the palm sugar and bring to the boil.
2. Add fish sauce, salt, flaked chillies and boil for 1 minute.
3. Remove from the heat and add the chopped peanuts, coriander and lemon juice and leave the sauce to cool.
4. Next we will cook the chicken, put a saucepan of water on to boil. Add the salt and pepper.
5. Add the chicken breast and boil for 10 minutes, until it is cooked. Dice the chicken finely.
6. Put oil in a frying pan, slice the onions finely and fry them until golden brown.
7. Cut the seaweed sheets into thin short strips.
8. Soak the rice paper in warm water until it is soft. This takes only a few minutes. When you add the rice paper into the water, drop it in sheet by sheet, to keep the sheets separated. Don't just throw the whole packet in, in one go!
9. Take a sheet of the softened rice paper, put a little chicken, a little onion and a little seaweed and place them in the centre of the rice paper. Fold over the edges to wrap up the filling.
10. Serve the parcels with green salad vegetables, and the sauce.

Serve With
Mint Leaves
Green Lettuce
Coriander Leaves

Sweet Chicken on a Fried Ginger Bed ( Gai Wan Noon Rung )


The point of sitting this chicken on a bed of fried ginger is the sharpness of the ginger cuts through the sweetness of the chicken source. As ever, serve this dish with rice, and eat mainly the rice using the expensive meat as a flavoring rather than the bulk of the meal.

200 gms Chicken Breast
1 Tablespoon Light Soy Sauce
1 Tablespoon Sugar
1/2 Teaspoon Ground Pepper
80 gms Sliced Ginger
Sesame Seeds

1. Chop chicken to cubes, mix it with light soy sauce, sugar, and ground pepper and leave to marinade for 10 minutes.
2. Peel and thinly slice the ginger, fry until golden brown.
3. Coat the chicken in the sesame seeds, and fry (with it's marinade) until cooked, at the end, add the ginger and fry it in the pan to pick up any remaining juices from the pan, lay it on the place and the chicken on top.
4. Eat, as ever, with fragrant rice.

Lettuce Chicken Parcels ( Mieng Gay )


If you made my Thai steamed chicken yesterday, this is a great way to use up any left over cooked chicken. Each guest is presented with noodles, vegetables, chicken, chillies and a bowl of dipping sauce and assembles a lettuce parcel for themselves. They take a piece of lettuce, put the ingredients they want into the middle, spoon some sauce over it, then fold up the lettuce and eat it. It's similar to Nam Nuang (rice paper parcels). In the photograph below you can see the noodles, and other ingredients to go inside the parcel.

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Barbecued Honey Chicken ( Gay Yang Nam Pung )


A classic honey glazed chicken recipe, but eaten the way we eat it in Thailand. With the burnt barbecued flavour coming from the soya sauces balancing the sweetness of the honey.

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Underwater Chicken (Magic Cooking Method)


They call this 'underwater chicken', quite literally the chicken is cooked dry in its own juices under a pan or pot of cold water. It sounds very weird, but it's an excellent way of making tough house chicken into tender juicy chicken. The chicken is cooked in a pot on a barbecue, and its cooked dry, or nearly dry. There are some juices from the marinade but not much. Yet after cooking it comes out soaking in juice.

It's like magic, it's almost as if the water magically makes its way from the top pot into the chicken pot!


You've lost none of the flavors, and all the juice is from the chicken and seasoning. Understanding how it works is the key to this. At the bottom, a regular barbecue heat source, I use charcoal, it can be gas or even electric. Above that a metal pot, in Thailand we usually use the rice steamer pot. Finally on top a tight fitting metal pan or pot filled with cold water.

The top pot must be metal, and it must have a decent seal to the pot the chicken is cooking in. If it doesn't, well I've seen banana stalks used to seal it, grease proof paper and all sorts of things, but ideally getting a good seal is essential.

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About Chicken Recipes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Chicken Recipes category. They are listed from oldest to newest.

Pork Recipes is the next category.

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