View source for Kai yang

{{Short description|Lao-Thai grilled chicken}}
{{more footnotes|date=February 2013}}
{{Infobox food
| name = Kai yang
| image = File:Gaiyangtaladdonwai06.jpg
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| caption = ''Kai yang'' at the old market of Don Wai, [[Nakhon Pathom province|Nakhon Pathom]]
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| region = [[Southeast Asia]]
| national_cuisine = [[Lao cuisine|Lao]], [[Thai cuisine|Thai]]
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[[File:Somtam kaiyang khaoniaow.jpg|thumb|''Som tam'', ''khao niao'' and ''kai yang'' in an Isan-style restaurant in [[Bangkok, Thailand]].]]
[[File:Ping kai & khao lam.pdf|thumb|Ping kai and khao lam sold on roadsides in [[Vientiane, Laos]].]]
'''Kai yang''' or '''gai yang''' ({{langx|th|ไก่ย่าง}}, {{IPA|th|kàj jâːŋ|pron}}, {{lit|grilled chicken}}), also known as  '''kai ping''' or '''gai ping''' ({{langx|th|ไก่ปิ้ง}}), or '''pīng kai''' ({{langx|lo|ປີ້ງໄກ່}}, {{IPA|lo|pîːŋ kāj|}}), is a [[Lao people|Lao]] dish originating in [[Laos]], but it is now commonly eaten throughout the whole of [[Thailand]].<ref name="Anthea Mata">{{cite web|title=Traditional Lao Barbecue In Luang Prabang|date= 10 September 2023|url=https://www.touristsecrets.com/travel-guide/food-travel/traditional-lao-barbecue-in-luang-prabang/}}</ref><ref name="PING GAI">{{cite web|title=PING GAI (LAOTIAN GRILLED CHICKEN) |publication-date=n.d.|url=https://yumaroundtheworld.com/ping-gai-laotian-grilled-chicken/}}</ref><ref name="PING KAI">{{cite web|title=PING KAI |publication-date=n.d.|author=Vera Abit-bol|url=https://www.196flavors.com/ping-kai/}}</ref> The dish is a standard staple of [[street markets]] and readily available at all times. The town of [[Seno, Laos|Seno]] in [[Savannakhet]], [[Laos]] is renowned for its flavorful and tender ''Ping kai Xeno'' or ''Xeno grilled chicken''; the dish has earned official recognition as Savannakhet’s symbol and culinary legacy. Ping kai Xeno is also a National One District One Product (ODOP) Trademark.<ref>{{Cite web |last=Sitthixay |first=Phonethida |date=2024-12-19 |title=Seno Grilled Chicken Earns Official Recognition as Savannakhet’s New Symbol |url=https://laotiantimes.com/2024/12/19/seno-grilled-chicken-earns-official-recognition-as-savannakhets-new-symbol/ |access-date=2025-01-03 |website=Laotian Times |language=en-US}}</ref> The Association of Xeno Grilled Chicken, formed in 2016, has developed a comprehensive set of rules and regulations for all Ping kai Xeno to protect its economic interests and culinary tradition. They include the requirement that all Ping Kai Xeno be prepared using only chicken from the Xeno areas and its unique marinating and grilling techniques.<ref>{{cite web|title=Savannakhet's Famous Xeno Grilled Chicken Now in Vientiane|publication-date=7 August 2016|url=https://laotiantimes.com/2016/08/07/savannakhets-famous-seno-grilled-chicken-now-in-vientiane/}}</ref> Being a typical Laotian dish, it is often paired with [[green papaya salad]] and [[sticky rice]] (Thai/Isan: ข้าวเหนียว, {{IPA|th|kʰâ(ː)w.nǐaw|pron}}; {{langx|lo|ເຂົ້າໜຽວ}}, {{IPA|lo|kʰȁ(ː)w.nǐaw|pron}}) or eaten with [[sticky rice in bamboo]] ([[khao lam]] in Lao). It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian [[jaew bong]].<ref name="Anthea Mata" />

In Thailand, there are also many famous Thai Muslim varieties of ''kai yang'' which are not of Lao origin at all, but more akin to the grilled chicken from [[Malaysia]].{{citation needed| date = October 2023}}

==Names==
The [[Lao language|Laotian]] name for the dish is pīng kai ({{lang|lo|ປີ້ງໄກ່}}) and means "roast chicken". In Laotian restaurants in the West, it is known as "Laotian barbecued chicken" or "ping gai". The [[Thai language|Thai]] and [[Isaan language|Isaan]] term is usually spelled ไก่ย่าง (''kai yang''; Isan: {{IPA|lo|káj ɲāːŋ|}}), although ปิ้งไก่ (''ping kai''; Isan: {{IPA|lo|pîŋ káj|}}), a Thai letter rendering of the Laotian name, would be understood in Isan and most of Thailand as well although to Thai ears it would sound a bit quaint, due to the slight grammatical difference between Thai and Laotian. Thais would put ''kai'' before ''ping'' rather than the other way round. In the West, where this dish often features on the menu of Thai restaurants, it is either known by its Thai name ''kai yang'' or as "Thai [[Barbecue chicken|barbecued chicken]]".<ref name="PING GAI" /><ref name="PING KAI" />

==Ingredients and preparation==
A whole chicken is often halved and pounded flat. It is marinated and then grilled over a low heat on a charcoal flame for a long time, but is not cooked to be burnt or dry. The [[marinade]] typically includes [[fish sauce]], [[garlic]], [[turmeric]], [[coriander]] root (cilantro), and [[Black pepper#White pepper|white pepper]]. Many variations exist, and it is also quite common to find [[soy sauce|black soy sauce]], [[hoisin sauce]], [[shallots]], leaves and seeds of [[coriander]], [[lemongrass]], [[Chili pepper|chilis]], [[ginger]], [[vinegar]], [[palm sugar]], and [[Monosodium glutamate|MSG]].<ref name="PING GAI" /><ref name="PING KAI" /><ref>{{cite web|title=Laos-Ping Kai |publication-date=9 January 2021|author=Fauzan Anandi-ka|url= https://www.worldcuisine.info/laos-ping-kai/}}</ref>

==See also==
* [[List of barbecue dishes]]
* [[List of chicken dishes]]
* [[List of street foods]]
* [[Mu ping]]

==References==
{{reflist}}
* Tan, Terry. (2007). ''The Thai Table: A Celebration of Culinary Treasures.'' Marshall Cavendish. {{ISBN|981-261-442-7}}
* Brissenden, Rosemary. (2007). Southeast Asian food: Classic and Modern Dishes from Indonesia, Malaysia, Tuttle Publishing. {{ISBN|0-7946-0488-9}}
* McDermoot, Nancie. (1992). Real Thai: The Best of Thailand's Regional Cooking. Chronicle Books. {{ISBN|0-8118-0017-2}}
{{ISBN|1-58008-462-1}}

{{Laotian cuisine}}
{{Cuisine of Thailand}}
{{barbecue}}
{{Chicken dishes|state=collapsed}}

[[Category:Isan cuisine]]
[[Category:Chicken dishes]]
[[Category:Barbecue]]
[[Category:Street food]]
[[Category:Lao cuisine]]