21-07-2025
Chef at popular restaurant reveals chicken skewers recipe
Craving Thai food? Head Chef Alex De Leon from Miss Mi Perth reveals his recipe for the perfect Gai Yang Chicken Skewers, bringing the vibrant tastes of Thailand directly to your kitchen.
INGREDIENTS 700g chicken thighs, boneless, skin-on or skinless, cut into skewer-size chunks
Bamboo or metal skewers (soak bamboo in water for 30 mins if using)
Gai Yang Marinade 5 cloves garlic
15g white peppercorns (or 1 tsp ground white pepper)
2–3 coriander roots (or ½ cup chopped stems)
15g fish sauce
15g soy sauce
15g oyster sauce
15g palm sugar (or brown sugar)
15g lime juice (or white vinegar)
Optional: 2 tbsp coconut milk + extra for basting (for added richness)
Coriander (for garnish)
Tamarind Sauce 30g tamarind paste
30g palm sugar (or brown sugar)
15g fish sauce
15g soy sauce
2 cloves garlic, finely grated or minced
1 tsp grated ginger
1 small chilli, minced (optional, for heat)
¼ cup water (or more, to thin if needed)
1 tsp corn starch + 1 tbsp water (optional, for thickening)
1 tsp lime juice (optional, to brighten)
Cucumber Salad 1 x small cucumber, spiralised or shredded
15g fish sauce
15g palm sugar
1 clove of garlic, finely grated or minced
1 small chilli, minced
Juice of half a lemon
Pickled red onions, thinly sliced (we make our own, but you can use
jarred)
METHOD
Step 1 Make the marinade Pound garlic, pepper, and coriander root into a paste using a mortar & pestle or food processor.
Mix in fish sauce, soy sauce, oyster sauce, sugar, lime juice, and optional coconut milk.
Step 2 Marinate the chicken Toss chicken with marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 3 Meanwhile make the sauce In a small saucepan, mix tamarind paste, sugar, fish sauce, soy sauce, garlic, ginger, chilli and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture slightly thickens (5–7 minutes).
For a thicker glaze, mix cornstarch with water and stir into the sauce. Simmer for 1–2 minutes more until glossy and syrupy.
Remove from heat, stir in lime juice if desired, and let cool slightly before using.
Step 4 Skewer the chicken Thread marinated chicken onto skewers.
Step 5 Grill Grill skewers over medium-high heat for 10–15 minutes, turning occasionally, until cooked through (74°C).
Optional: Baste with coconut milk during grilling.
Step 6 Make the salad While the skewers rest, combine the fish sauce, palm sugar, garlic, chilli and lime juice. Lightly dress the cucumbers and top with pickled red onions just before serving.
Serve skewers with tamarind sauce and salad on the side. Garnish with coriander.
