A lot of people don’t realize that in Laos they make a mean fried chicken. It’s a speciality. They also make an amazing grilled chicken. While similar to the Thai, Gai Yang; which makes sense since they are neighbors. It’s got its own unique flavor, and uses copious amounts of black pepper. 

In Southeast Asia they grow some of the best black pepper anywhere. The most famous is the Kampot pepper from Cambodia. Almost destroyed during the Khmer Rouge regime, it is making a comeback and is well worth searching out. 

Ingredients: 

3 Tbsp Oyster Sauce 

2 Tbsp Fish sauce

2 Tbsp low sodium Soy sauce 

1 Lime, juiced 

4 cloves Garlic, pressed or grated. 

1 Tbsp coconut Sugar or Brown Sugar

1 Tbsp ground Black Pepper 

½ cup (35gms) finely chopped Cilantro/Coriander. Stems are fine too. 

3 lbs. (1.35kg) Chicken, 2 lbs if using boneless. I personally prefer boneless skinless thighs. 

Preparation:

Combine all your ingredients to create your marinade. Pour over the chicken and let it marinade for at least 24 hours. 

Shake off any excess marinade and grill over charcoal, or it also works well in the air fryer.

Garnish with cilantro/coriander, if desired. Serve with coconut rice. You can find this recipe in the blog.