Chicken Bola Gai Recipes

LAOTIAN GRILLED CHICKEN (PING GAI)

Laotian Grilled Chicken (Ping Gai) image

This particular ping gai (Laotian for 'grilled chicken') recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred. But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 4h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon whole black peppercorns, or more to taste
1 large 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 boneless, skinless chicken thighs
⅔ cup seasoned rice vinegar
1 lime, juiced
4 cloves garlic, crushed
1 tablespoon sambal oelek (chile paste)
1 tablespoon fish sauce
¼ cup freshly chopped cilantro
2 tablespoons honey, or more to taste

Steps:

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.
Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
Preheat grill for medium- to medium-high heat and lightly oil the grate.
Place 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. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

Nutrition Facts : Calories 221 calories, Carbohydrate 10 g, Cholesterol 71 mg, Fat 11.1 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.8 g, Sodium 961.3 mg, Sugar 7.6 g

CHICKEN BOLA GAI

Chicken Bola Gai image

Number Of Ingredients 1

Ingredients

4 to 6 chicken breasts, cut in half

Steps:

Mix 2/3 cup flour, 2 teaspoons salt, 1 teaspoon celery salt, 1/2 teaspoon garlic salt, and 1/4 teaspoon nutmeg. Dust the chicken with this mixture and brown in butter.Combine the syrup from 1 large can pineapple slices (you need 1 cup) with 1/2 cup soy sauce and 2 tablespoons sugar.Place chicken in shallow baking dish and pour pineapple soy sauce mixture over it. Cover and bake at 350° for 1 hour. Baste several times. Sauté the pineapple slices in butter.Cook 2 cups rice. Place chicken on a warm platter, surround with rice topped with the pineapple slices.

Nutrition Facts : Nutritional Facts Serves

CHICKEN BOLA GAI RECIPE

Chicken Bola Gai Recipe image

Provided by ginnylee_60

Number Of Ingredients 10

Ingredients

1 large pkg chicken
1 large can pineapple
Drain juice (about 1 cup)
Add 1/2 cup soy sauce,
2 Tbsp sugar
1 tsp salt
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp nutmeg
Marinate chicken overnight in 1/2 the sauce

Steps:

Drain chicken, dust with flour or Bisquick and brown. Place in single layer and baste with sauce Cover and bake 300-325 degrees for 1 1/2 hours Remove cover, baste with juices and cover with pineapple Bake for 1/2 hour more basting three times.

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