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Kai yang is a poultry dish made by grilling or barbecuing a whole, marinated chicken. Although the dish has origins with the Lao people of northeastern Thailand, today it is extremely popular and commonly eaten throughout the country. The chicken is typically paired with sticky white rice, dipping sauces (sweet sauce in the Central region, sour sauce in the Northeast), and a vegetable salad called som tam.
It can be found at numerous street stalls all over Thailand. Kai yang differentiates itself from other grilled chicken dishes by its marinade, which is made from numerous ingredients such as soy sauce, ginger, white pepper, fish sauce, vinegar, hoisin sauce, and herbs such as cilantro, lemongrass, and garlic.
MOST ICONIC Kai yang
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Inasal na manok is a unique Filipino grilled chicken dish which originated in Western Visayas and became the signature dish of the entire region. It employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger.
During grilling, the meat is brushed with the annatto-infused oil which provides the chicken with an appetizing golden color and a unique peppery flavor. The dish is usually served alongside annatto-flavored garlic rice and spiced vinegar. In 2022, the city of Bacolod declared the dish an important cultural property.
MOST ICONIC Inasal na manok
View moreIn its basic form, Indonesian-style fried chicken consists of chicken cuts, preferably bone-in pieces such as thighs and drumsticks, which are marinated in spices, then shortly braised before being fried until golden and crispy. The marinade is typically based on traditional spices such as lemongrass, galangal, turmeric, and tamarind, but since the dish is enjoyed throughout the country, it comes in numerous regional variations that may include other spices and marinades, or various additions such as grated coconut or rice flour crumbs.
All varieties of ayam goreng can be enjoyed as individual dishes, usually accompanied by rice and fresh vegetables or salads, but ayam goreng is also a common side dish at Indonesian banquet-style meals.
MOST ICONIC Ayam goreng
View moreNasi goreng ayam is a traditional fried rice dish that's also popular in Singapore, Brunei, and Malaysia. Although there are many versions of this nasi goreng variety, it is usually made with a combination of chicken thighs, oil, salt, white pepper, shallots, rice, turmeric, soy sauce, fish sauce, galangal or ginger, garlic, scallions, kecap manis, and hot peppers.
Most of the ingredients are fried with rice, and the dish is then topped with fried eggs, fried shallots, and sliced chili peppers. It's recommended to serve nasi goreng ayam with prawn crackers on the side.
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Sate Ponorogo is a traditional type of satay originating from Ponorogo in East Java. This type of satay is made with chicken that's marinated in a combination of shallots, garlic, candlenuts, coriander, turmeric, cumin, galangal, salt, and palm sugar.
The chicken is then cut into pieces and threaded onto bamboo skewers before it's coated with a mixture of kecap manis (sweet soy sauce), shallots, brown sugar, and oil. The skewers are grilled on both sides until the chicken is fully cooked and tender.
This Indonesian dish consists of pieces of fried chicken that are served coated in sambal, a popular chili paste. The word penyet from the name of this dish means to press or push, referring to the preparation method in which the chicken is pressed by a pestle in order to make the meat more tender.
Some versions tenderize the chicken after frying, at the same time coating it with sambal. The dish is served with extra sambal on the side, usually accompanied by fresh vegetables, tempeh, tofu, and rice. Although it hails from East Java, ayam penyet is found throughout the country and is also popular in Singapore.
MOST ICONIC Ayam penyet
View moreIndonesian chicken curry is based on an aromatic combination of coconut milk and numerous spices such as lemongrass, tamarind, cinnamon, galangal, palm sugar, coriander, garlic, and shallots. The dish is typically prepared with bone-in pieces such as thighs or drumsticks, or sometimes even a whole chicken that is cut into pieces.
The dish is usually associated with Java and it belongs to a wider group of opor dishes that employ the coconut milk braising technique. Opor ayam is typically enjoyed at Eid al-Fitrat – a religious festival that celebrates the end of Ramadan.
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Gulai ayam is a chicken-based version of gulai—traditional Indonesian curry-like dish. It consists of chicken cuts that are slowly simmered in a complex, spicy sauce which is based on coconut milk and various spices that typically include chilis, turmeric, coriander, cumin, and nutmeg, as well as shallots, garlic, and candlenuts.
It is believed that the dish first appeared in Padang, West Sumatra, but it is now enjoyed throughout the country. Gulai ayam is usually served with steamed rice on the side.
MOST ICONIC Gulai ayam
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Cà ri gà is a Vietnamese version of Indian chicken curry. The dish is fairly easy to prepare and it uses ingredients such as chicken pieces, potatoes, carrots, onions, garlic, coconut milk, chicken broth, and herbs and flavorings such as lemongrass, fish sauce, bay leaves, and curry powder.
The meat should ideally be marinated overnight. The curry is simmered until the potatoes become tender and all of the other ingredients are fully cooked. It's recommended to serve the dish with steamed white rice and a crusty baguette on the side, which is often used for dipping.
Originally invented on Hainan, a tropical island located south of China, the humble Hainanese chicken rice has evolved into one of the most popular dishes in Singapore. It consists of steamed chicken that is cut into bite-sized pieces, then served with fragrant white rice.
When plated, the dish is drizzled with soy sauce and sesame oil, and it is served with sliced cucumbers and a spicy chili sauce. Frequently, the steaming liquid is subsequently spiced and served as a soup. The recipe was brought to Singapore by Hainanese migrants in the 19th century, and the first vendor selling this unique dish in Singapore opened his stall in the 1940s.
MOST ICONIC Hainanese Chicken Rice
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