Nong Gai Op: Thai-Style Oven-Baked Chicken

Votes: 1

Time: 8 hours 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 536, total fat 37 G., saturated fats 10 G., proteins 38 G., carbohydrates 10 G., fiber 1 G., cholesterol 213 mg, sodium 909 mg, sugar 8 G.

This chicken dish is extremely popular throughout Thailand. Baked or grilled, it's traditionally served with sticky rice and pairs especially well with papaya salad (som tom). While it looks like regular baked chicken, take a look at the ingredient list: turmeric, fish sauce, palm sugar, chili, and garlic give this bird a seriously Asian flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 tsp white peppercorns
0.5 tsp coriander seeds
1/4 cup palm sugar
4 cloves of garlic
1/4 tsp ground turmeric
3 tablespoons fish sauce
0.5 tsp Thai chili powder (prik phon khua)
1 teaspoon of vegetable oil
4 chicken legs (about 1 kg)
Boiled sticky rice, for serving
Papaya salad, for serving
Special equipment: mortar and pestle

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken legs, fish sauce, papaya, turmeric, white peppercorns, coriander

Cooking the dish according to the recipe:

Grind the peppercorns and coriander in a mortar. Add the palm sugar and garlic and mash. Transfer to a saucepan and add the turmeric, fish sauce, ground chili pepper, vegetable oil, and 2 tablespoons of water. Fry over medium-low heat until the sugar dissolves. Let cool to room temperature.
Once the marinade has cooled, pour it into a large bowl and add the chicken legs. Rub the marinade all over the chicken and refrigerate for 8 hours or overnight. It's important to marinate the chicken overnight to ensure juicy meat with crispy skin.

Preheat the oven to 200°C (400°F). Place a rack in a baking dish or on a rimmed baking sheet. Place the chicken on the rack and roast for 25 minutes. Reduce the oven temperature to 175°C (350°F) and roast until crispy and cooked through, about 30 minutes more.
Remove the chicken from the oven and let it rest for 5-10 minutes. Serve with sticky rice and papaya salad to soak up the dressing.

Categories:

recipe / Calorie content of prepared meals / Oven / Summer dishes / Dinner / Main courses / Bird / Food Network - recipes / Asian cuisine / Thai cuisine