Chef John has long been an online food mentor but now he’s officially my Yoda. A friend brought me several POUNDS of cherries the other day, so I decided to put some of them in the recipe for cherry clafoutis Chef John posted several years ago. It was not only good, it was roll your eyes back in your head good. Also, that dipping sauce he made is one he’s used, with slight variations, in a couple of other recipe videos. It’s so good, you want to drink it straight from the bowl. It works with every protein but it’s incredible on broccoli. I now trust him on all matter culinary. I’m spending this summer so fat and happy and full of good food.
Oh yea, many of Chef John's creations are culinary mainstays at my house now. My friends rant and rave to this day about the Ropa Vieja as well as the clafouti.
am I the only person that watches so many food video purely for the entertainment factor🤣. I literally never intend on making any of these dishes! Especially the way that the person makes it. (Im a chef that went to culinary school in SF, CA. Ive been cooking for 15 years). So i Can cook, but not sure why im not compelled to watch a video and make it. I should change that. I usually watch many videos on a food & then pull inspiration and make it my own way.
I’ve never had this dish before what does it taste like ? Is it similar taste to a Chinese sweet and sour chicken ? I want to make this but I’ve never had it before so I don’t know what it’ll taste like
Chicken skin for is Lao-speaking people in Laos and northeastern Thailand is the best thing god had ever given to us. I'm a central Thai who spent many years in the northeast and trust me you judge good grilled chicken from the skin! I'm thankful to Chef John for this recipe as I hold ping kai close to my heart. You serve with sticky rice and a basket of fresh veggies (cucumbers or some salads) you can't go wrong with it.
This recipe has become my absolute favorite. It literally changed my life. Made me realize that night long marinated chicken on the grill can be extremely delicious and not boring at all. I have found other Vietnamese and Thai recipes to add variety, and haven't grilled steak in the last couple summers. This is a much healthier and cheaper options for those off us that enjoy cooking outside.
Im half thai and can attest that the combo of oyster, fish, and soy sauce is basically the SEA holy trinity of savoryness. I even put some in my omlettes if serveing with rice.
I'm half Thai and agree with what you say, especially incorporating oyster sauce into omelettes cooked Thai style. Aside from oyster sauce I add fish sauce, white pepper and a pinch of sugar to my egg mixture. I serve my omelette with rice and top it with chopped red bird's eye chillies, lots of coriander, thinly sliced shallots, lime juice, fish sauce, golden mountain soy sauce and some sriracha for presentation.
ehhhhhh...NICE!!! Never thought I'd see a Vai reference on a Chef John video. Ok here's one " You are after all the Tosin Abasi of your Ping Gai ....." ahhh nevermind.
You did once have a fairly Laotian recipe. It was a few years ago and you used a Thai name, I think, but they eat it in Laos. I know because I practically lived on it for a month. It was finely chopped chicken and mint/basil, and wrapped in a lettuce. I did make your recipe back then once or twice in the week following the recipe release and it easily brought me back to Vientiane. Cheers! You're a global chef!
@Wills Pram Lao isn't a dialect of Thai. That's like saying Spanish is a dialect of Brazilian Portuguese just because some Brazilians speak Spanish too. Are you going to say the Lao speakers in Burma are speaking "a dialect of Thai" too? No, it's a separate language with a separate writing system who happens to have similar historical origins. Yes, linguistically they have similarities, and yes they were once the same kingdom a long, long time ago. But the modern, land lock Laos was never Thai and their language is not an off shoot of it either. Let's please respect each other's culture and not spread this misinformation.
Made this dish this past weekend. Prepared the marinade and chicken (combination of deboned skinless thighs and drumsticks) on Saturday evening. Let it sit overnight. Cooked on the Weber on Sunday - nice bed of coals, grilled with the lid on. Served with the dipping sauce, plain steamed rice, an Asian-style salad and slices of avocado. Was superb! My kids and girlfriend immediately added this dish to the "do-again... SOON!" menu.
Went with this recipe tonight - on a grill-pan stove top - Freaking amazing!!! Thanks Chef - that was the best grilled chicken chicken I’ve ever made for guests - wow, the pepper was such an incredible base for this dish. And the dipping sauce sublime. You are my GO-TO chef on UA-cam - you rock!
Chef John, I made this pretty much exactly as you did, with one change. I gave the dipping sauce a shot of bottled habanero sauce....and then made a Chinese rice dish with sesame oil, white rice, carrots, frozen peas, garlic, thinly sliced cabbage, and 3 eggs scrambled in. Let me tell you, it was top notch restaurant quality. Thanks for being a good teacher.
Thanks to you, Chef John, I have become much more adventurous in the kitchen. As far as family chefs go, I am only the pinch hitter around here, but now, when I come to plate, I'm much more likely to hit a home run. Thanks for inspiring so many of us!
I made this yesterday and it is a winner! I didn't have quite enough cilantro so wound up using half cilantro and half mint and it worked really well. This will be my new go-to marinade. I think it'll work well on lamb too.
This channel is awesome. Its been a while since I've watched and then wanted to cook a meal for myself. You can tell the passion you have for cooking, I find this very inspiring!
Chef John, you are a complete and utter genius. I found a way to use up the rest of my oyster sauce and soy sauce together for this recipe and its making me hecka excited while the chicken is marinating. Thank you Chef John!!
Made this tonight, and it might be one of the best recipes on this site. Alterations: I ground the cilantro with the pepper, and added two limes instead of one, and it was perfect.
The timing on this is oddly perfect, we already have most of the ingredients in the house because we were planning to make Thai basil chicken (yes, Chef John's recipe) this weekend. Now I'm not sure which we should do, a known favorite or a possible new favorite!
Thanks Chef John. You’ve just added another chicken recipe to the must-make-weekly list. Made it for dinner for the first time tonight and it was absolutely AMAZING. Love it when a recipe is this easy and delivers on big taste.
We also have this menu in Thailand and we call it Gai Ping, but in our version we use coriander root and seeds in the marinate sauce instead of cilantro leafs, and no cilantro leafs in the dipping sauce, just chillies. This marinate sauce also works well with pork and chicken's organ(heart, liver, offal).
So happy to see lao food on such a large food platform like yours! I do have to say that cilantro is not a common herb in our grilling usually we use lemon grass! But I’d like to see how it works with the cilantro
Made this tonight. I only had time for a 3 hour marinade so that could play into how it turned out, plus my wife was grilling as I was working the wok on the big outdoor burner for fried rice. My wife and daughter thought it was great I think the additional marinade time would make a difference. The dipping sauce made all the difference to me. That stuff was awesome. It's a keeper. Aside from that it's actually really quick to put the marinade together and the dipping sauce as well. Considering that you could pre make the marinade and dipping sauce the night before, then put the chicken in the marinade as you leave for work its actually a good weekday night main dish. It has a bit of zip to it so the boring "I only eat barbeque chicken from supermarket sauce" crowd might not like it. Oh well, their loss.
So I learned from Maangchi recently that Fish sauce in Asian, or at least Korean, cooking is usually in place of the harder to come by 'Soup Soy sauce', which is a variation of regular soy sauce, I had never even heard of it!
Here in the N.E of Thailand we typically eat dishes such as this with a sauce known as Nahm Jim Jaew., (or Nahm Jim Seau Rohng Hai (น้ำจิ้มเสือร้องให้) which means Tiger Tears Sauce, and is aptly named.)
Seau rong hai is one of my favourite meat dishes. And nam jim jeow is an amazing condiment that is ideal for BBQ. I make my own and put it into used mini whisky bottles if I'm eating out with friends. The sauce does get a positive reception.
The funny thing is in Chef John's capable hands, I am totally going to try a recipe that sounds like he keeps saying pink eye- that's trust and talent folks. Cause after all, Chef John is the guy of this Canadian/ Loatian Chicken Ping Gai...
Hi Chef John, I prepared the chicken this morning, and we gonna eat that for dinner,,,,,it smells SO GOOD, thanks a lot for this beautiful recipe. Manon from Québec,,,,yes I’m french !!!💕
Chef, I see you used "charwood" vs standard "charcoal" briquets. I personally find charwood ideal for high-temp pit cooks such as steaks and salmon on cedar planks, because it burns hot and fast. However, too hot for chicken, this is why your chicken is sticking and crisping in 5 minutes. I just performed this recipe for Tacos, using a chimney of standard Kingsford briquettes and a single chunk of apple wood. The total cook was under 20 min, each piece lightly smoked and no charing or burnt caramelization. This recipe is absolutely amazing.
So ... I had a pork tenderloin in the fridge and was browsing around looking for something to do with it and stumbled across this recipe. Well , heck, a pork tenderloin is kinda like a chicken thigh ... Anyway, I cut up the tenderloin into small chunks, marinated them in this wonder mix, skewered them and put them over hot coals on the BBQ. Man ... was I impressed! Try this recipe! See a pig is kinda like a chicken ... if you kind of squint your eyes down a little! OK, I'm going to go get another glass of Chardonnay now.
Love everything you do, Chef John! Have you ever made pyzy? They're like arincini, but instead of rice you use potatoes. Yummy! And as always, I enjoy!
Ping Gai is also a Thai language by the way. Ping means grill and Gai mean chicken. The language is used originally in North Eastern of Thailand. In Bangkok, they call it Gai Yang. The original Ping Gai use no cooking oil or and green leaf. The real Ping Gai takes very long to cook on open fire and it is not juicy as everyone think.
In Laos (and Thailand), it's 'gai ping' or 'gai yang', because, unlike in English, the adjective (ping=grilled) follows the noun (gai=chicken). Sounds kinda funny the wrong way around...but great recipe anyway. I like your dipping sauce much better than the extremely sweet one usually served in those countries.
This is actually incorrect. In the Lao and Thai language the adjectives actually comes first. So the Laotians have it correct. It is "Ping (grilled) Gai (chicken)" just like in both Lao and Thai: "Ping Paa/Plaa (fish)", and "Ping Seen (meat/beef)". Sometime "Yaang (slow grilled) Gai" is used. It is grammatically incorrect to call it "Gai Ping" or "Gai Yaang". The only time Gai Ping/Yaang is correct would be in the context of describing to someone how the chicken was prepared. For example, "the gai (chicken) was ping/yaang (slowly) grilled". The Thais did this with Som Tum (papaya salad) as well. The proper and grammatically correct way is how the Lao called it: "Tum Som". Tum (pounding) Som (sour) is actually a process of pounding together mostly sour ingredients. So the famous papaya salad would be more specifically, "Tum (pounding/pounded) Som (sour) Mak (fruit) Hoong (papaya)". In the Tum Som context the "Som" is implied and omitted to simply "Tum Mak Hoong". For everything else, the Thais seems to follow proper conventions. For example, in both Lao and Thai it's "TUM Mak Thaeng (cucumber)", "TUM Mak Maung (mango)", and "TUM Mak Toor (long green/string beans)" etc. These are the only two "Thai-nized" traditional Laotian foods (Ping/Yaang Gai and Tum Som) that you see it flipped to Gai Ping/Gai Yaang and Som Tum. Very weird.
@@graduate411 I'm not convinced, care to provide a reference? Having lived in Isaan for several years, I have never heard anyone say 'yang gai' or 'ping gai'. Nor have I seen it written in Thai on any menu (I'm not fluent in written Lao). I'd be very interested in your sources.
@@schwartzenheimer1 When and where did you lived in Isan that you have never heard of “Ping Gai”? You do know that ping gai or “kai yang”, sticky rice, larb, and “som tam” are actually Lao food and that the people of Isan, much as they will denied it today, are ethnically Lao, right? I have families in Laos, Isan and northern Thailand. My relatives from Nakhon Phanom, Chiang Mai, Chiang Rai, and the older generation that speak the original language of the region (prior to the 70s) have always call it Ping Gai, not Kai Yang. What you saw/see on the menu at restaurants and hear from people born after the 1970s is the direct consequence of Thaification and internal colonialism of Lao people of the N.E region. The central Thais popularized it to the world and the world knows it's by that name. Unlike the Siamese, the people of Isan, Lanna, Laos and Sipsongpana are closely related. From time immemorial, they were even considered to be Lao by the Siamese. The term “Isan” is a recent invention used to replace “Lao” by the Thai government and they made word "Lao" a derogatory term. Both Lao and Thai language are Subject-Verb-Object (SVO), the naming convention for foods are usually Verb+Object (VO). The only exception is when the dish actually have a specific name. Lao is the native language of Isan. The dish in Isan, prior to 1970s, is Ping (grilled) Kai (chicken), Ping Pa (fish), Ping Seen (meat). Modern standardized Thai reversed this order, which is incorrect. Below are examples of Verb+Object naming convention followed by both Laos and Thailand: 1. Kaeng (boil/soup/stew/curry) Pa (fish), Kaeng Som (sour), Kaeng Phet (spicy/hot), Kaeng Phak (vegetables), Kaeng Het (mushroom), Kaeng No Mai (bamboo shoots) 2. Tom (boil/soup) Yum (mixture or salad (Goong (Shrimp/seafood)). Tom Kha Kai (Chicken legs), Tom Som (sour) kraduk (bone) mu (pork) 3. Larb (to minced and mixed together), Larb Kai (chicken), Larb Seen (meat), Larb Het (mushrooms), Larb Pa (fish), Larb Mu (pork) 4. Tam Som refers to an entire category of smashing/pounding together of “sour” ingredients (Tam = pounding, Som = sour) which includes: Tam mahoong (papaya), Tam mamuang (mango), Tam makkuea (eggplant), Tam Som-O (Pomelo), Tam Thaeng (cucumber). The only anomaly is “Som Tam”. The actual name for papaya salad is Tam mahoong. When the Isan migrant brought their food to central Thailand. The central Thais reversed Tam Som and called it Som Tam ( like they did with ping gai) when refencing the famous green papaya salad. If you had actually conversed with the older folks and most Isan locals when talking in their native tongue, and when they're trying not to confused you, they will call it Tam makhoong never Som Tam.
@@graduate411 - I lived in Nong Khai from 2005 - 2012, with a few months missing during 2008. One river crossing and a few km from Vientiane, Laos. And, while your story is interesting, if pedantic, it falls down in a couple of areas: First, we are not talking about the 1970s; Chef John posted this in 2019. Usage may have changed, but the contemporary usage is subject+adjective for food names, NOT verb+object. Do we (properly) still use 'thee' and 'thou', lo these many hundred years later? And, at the moment, Isaan is in Thailand, regardless of its Tai/Chinese origins. So your assertions about colonization and inability of locals to confront their origins are irrelevant to this discussion, however valid or not. Second, while Romanization of Thai names is always fraught with peril, the word 'fish', with which you attempt to make an example, would always be expressed as 'pla', not 'pa'. I am not writing on a Thai keyboard at the moment, but surely you know the difference between 'por pla' and 'por sompao', 'por pung' and 'por paan' sounds, right? Just a little example, at first read. Additional time spent uncovering additional bunk would "be superfluous", as Mr. Trink might have said. Last, you seem to be one of those guys for whom being right is essential to your frantic search for serenity. So many seem to come out of the woodwork at any opportunity to demonstrate the extent of their Thai-ness (or Lao-ness, ad nauseam) to the would-be conversationalist. Tiresome, to say the least. Fine. Have it your way. I'm sure you're the life of the party...oh dear, where did the time go? Cheers.
I live in Northern Thailand and my wife is Isaan (this whole area from North to Northeast Thailand is in a cultural continuum with Laos). Grilled chicken is an institution here, there's two different shops near me that do two very different styles. One is legs/thighs/wings in a dark sweet marinade, and the other does whole spatchcocked birds in a lemongrass/fish sauce marinade. The dipping sauces are different too, the first has "nam jim jaew" which is basically fish sauce, sugar, chili flakes and cilantro; the second is "nam jim bakkam" which is a sweet and spicy tamarind sauce. You could do a 10 video series on the grilled chicken and pork of the Lao-speaking world and still have barely scratched the surface. And of course, serving grilled meat without a som tam (green papaya salad) and khao niew (sticky rice) is an affront!
Thanks! I’m enjoying your videos and gonna try a few of the recipes soon. I love your sense of humour and advice. Your spirit is contagious! Thank you for being here!
Check out the recipe: www.allrecipes.com/Recipe/274634/Laotian-Grilled-Chicken-Ping-Gai/
Pls include ingredients name..... iam from india
I just made this and wow. Delicious. That dipping sauce is super intense though.
Chef John has long been an online food mentor but now he’s officially my Yoda. A friend brought me several POUNDS of cherries the other day, so I decided to put some of them in the recipe for cherry clafoutis Chef John posted several years ago. It was not only good, it was roll your eyes back in your head good. Also, that dipping sauce he made is one he’s used, with slight variations, in a couple of other recipe videos. It’s so good, you want to drink it straight from the bowl. It works with every protein but it’s incredible on broccoli. I now trust him on all matter culinary. I’m spending this summer so fat and happy and full of good food.
Oh yea, many of Chef John's creations are culinary mainstays at my house now. My friends rant and rave to this day about the Ropa Vieja as well as the clafouti.
miammm which dipping sauce?
Yes, which dipping sauce did you dip?
am I the only person that watches so many food video purely for the entertainment factor🤣. I literally never intend on making any of these dishes! Especially the way that the person makes it. (Im a chef that went to culinary school in SF, CA. Ive been cooking for 15 years). So i Can cook, but not sure why im not compelled to watch a video and make it. I should change that. I usually watch many videos on a food & then pull inspiration and make it my own way.
Start watching woodworking channels then and maybe you will want to make something.
Love how you’re putting Laos on the map. I’m Laotian and this recipe is pretty legit.
Lao ethnic, but obviously western.
Holyshit chef John, that’s my food right there!! Doesn’t matter if it’s Lao or Canadian though, I am a Laotian born in Canada.
Looks mighty good!
Cool.
Patrick Glaser oh my man you’re brillant. Ping Gai donair would be absolutely delicious
I’ve never had this dish before what does it taste like ? Is it similar taste to a Chinese sweet and sour chicken ? I want to make this but I’ve never had it before so I don’t know what it’ll taste like
@@breejames6323 itll taste good
It wont be sweet for the most part. The sauce is a little sweet. It will taste like oyster sauce and cilantro and garlic
Let’s go ahead and get started, started... very clever
You know Chef John knows how to get the party started, started.
Very funny funny
gonna go get the papers, get the papers
lol I thought he stuttered, this makes more sense
I burst out laughing at that joke. The timing was so perfect
As a Laotian, I’m beyond thrilled to see this video! As if I could love your channel any more!
Is this chicken really from Laos?
@@zoulzopan Not sure, but I think the chicken is from Chef John's local supermarket and the recipe is from Lao :)
@@Maria-nice damn so it's not authentic then? Is the grill not from laos too?
@@zoulzopan Its authentic! The grill for sure is. Chef John is the Guy for his Ping Gai !!
Larb!! Yummy.
Other UA-camr’s: “a true fan buys my merch!”
John: “a true fan has fish sauce”
YASS!
You now have to "buy" this guy's recipes. He's a shameless grifter like the rest of them.
@@BroccoliFiles you mean....he's trying to make money....at what he's good at?
@@BroccoliFiles we should be buying his recipes
@@BroccoliFiles seems like you misunderstood, go check his recent uploads, its the same as always
This is almost exactly how we used to make this at The Queen Mother restaurant in Toronto when I worked there almost 20 years ago. Love this dish!
Delish and served by Sioux and at her house almost every week. sweet
do you use garlic to the marinade ?
@@toetz4491 Yeah the recipe I took with me from there has garlic in the marinade, actually.
@@tet5uo The Queen Mother restaurant in Toronto was the first thing that came to me when I saw this recipe. Man that's some good eating.
oh my god I used to be a fixture at the queen mum,used to work at the opera house and would give Andre tickets,chef john is this the queen mum recipe?
Laotian here and super pumped to see a dish from my parent's country being represented. Super honored. Thank you!
Chicken skin for is Lao-speaking people in Laos and northeastern Thailand is the best thing god had ever given to us. I'm a central Thai who spent many years in the northeast and trust me you judge good grilled chicken from the skin! I'm thankful to Chef John for this recipe as I hold ping kai close to my heart. You serve with sticky rice and a basket of fresh veggies (cucumbers or some salads) you can't go wrong with it.
This recipe has become my absolute favorite. It literally changed my life. Made me realize that night long marinated chicken on the grill can be extremely delicious and not boring at all. I have found other Vietnamese and Thai recipes to add variety, and haven't grilled steak in the last couple summers. This is a much healthier and cheaper options for those off us that enjoy cooking outside.
Grilled chicken ckicken -Let’s get started started
Oh chef John you never disappoint me.
Paul Kim: How about the cardio he was doing grinding the pepper? He never stops amazing me with his cleverness.
This makes me so happy 😊 I hardly ever see Lao food or culture represented on UA-cam. I'm so proud. Thanks Chef John! ❤️
Im half thai and can attest that the combo of oyster, fish, and soy sauce is basically the SEA holy trinity of savoryness. I even put some in my omlettes if serveing with rice.
@RORO roro 😝 *_GROAN_* 😁
I'm half Thai and agree with what you say, especially incorporating oyster sauce into omelettes cooked Thai style. Aside from oyster sauce I add fish sauce, white pepper and a pinch of sugar to my egg mixture. I serve my omelette with rice and top it with chopped red bird's eye chillies, lots of coriander, thinly sliced shallots, lime juice, fish sauce, golden mountain soy sauce and some sriracha for presentation.
As another Laotian, I'm happy that you've finally traversed into Lao food territory. I hope you continue to make more dishes from Laos.
You are after all the Steve Vai of your Ping Gai
ehhhhhh...NICE!!! Never thought I'd see a Vai reference on a Chef John video. Ok here's one " You are after all the Tosin Abasi of your Ping Gai ....." ahhh nevermind.
You are, after all, the Aishwarya Rai, of your Ping Gai 😉
You are after all gonna die once you try this amazing Pin Gai .... lmfao
@@mindseye4914 I'm not sure many people would make a connection between Steve Vai and Tosin Abasi tho
I can't leave the video until I hear you sing, "Enjoy!" to me! Love your videos!
You did once have a fairly Laotian recipe. It was a few years ago and you used a Thai name, I think, but they eat it in Laos. I know because I practically lived on it for a month. It was finely chopped chicken and mint/basil, and wrapped in a lettuce. I did make your recipe back then once or twice in the week following the recipe release and it easily brought me back to Vientiane. Cheers! You're a global chef!
I found it Pad Krapow Gai. That was good as hell AND similar to a Laotian dish found everywhere.
@Wills Pram Lao isn't a dialect of Thai. That's like saying Spanish is a dialect of Brazilian Portuguese just because some Brazilians speak Spanish too. Are you going to say the Lao speakers in Burma are speaking "a dialect of Thai" too? No, it's a separate language with a separate writing system who happens to have similar historical origins. Yes, linguistically they have similarities, and yes they were once the same kingdom a long, long time ago. But the modern, land lock Laos was never Thai and their language is not an off shoot of it either. Let's please respect each other's culture and not spread this misinformation.
Nice Recipe Chef! Love Your Videos! Blessings, Jack
well i love your videos, Chef Jack
Daddy Jack!
Jack
@@PlayaSinNombre he died
@@ellarug9382 omg when?
You are God's gift to culinary, Chef John.
Made this dish this past weekend. Prepared the marinade and chicken (combination of deboned skinless thighs and drumsticks) on Saturday evening. Let it sit overnight. Cooked on the Weber on Sunday - nice bed of coals, grilled with the lid on. Served with the dipping sauce, plain steamed rice, an Asian-style salad and slices of avocado. Was superb! My kids and girlfriend immediately added this dish to the "do-again... SOON!" menu.
Went with this recipe tonight - on a grill-pan stove top - Freaking amazing!!! Thanks Chef - that was the best grilled chicken chicken I’ve ever made for guests - wow, the pepper was such an incredible base for this dish. And the dipping sauce sublime. You are my GO-TO chef on UA-cam - you rock!
Wow!!! Thanks for repping Lao food Chef John!!
@skidrowsux1977 yes I know it's not authentic but I appreciate him trying
Chef John you’ve inspired me to cook my meals so many times! This is no different. I’m trying this one soon!
Chef John, I made this pretty much exactly as you did, with one change. I gave the dipping sauce a shot of bottled habanero sauce....and then made a Chinese rice dish with sesame oil, white rice, carrots, frozen peas, garlic, thinly sliced cabbage, and 3 eggs scrambled in. Let me tell you, it was top notch restaurant quality. Thanks for being a good teacher.
I used to watch you religiously when I was a teenager. Fast forward 8 years later and I see youre still making videos. I cant wait to catch up!
Thanks to you, Chef John, I have become much more adventurous in the kitchen. As far as family chefs go, I am only the pinch hitter around here, but now, when I come to plate, I'm much more likely to hit a home run. Thanks for inspiring so many of us!
I made this yesterday and it is a winner! I didn't have quite enough cilantro so wound up using half cilantro and half mint and it worked really well. This will be my new go-to marinade. I think it'll work well on lamb too.
This may be the first recipe I've ever watched where i already have 90% of the ingredients..
Looks good, as always
I cannot unhear "Pink Eye Chicken"
Pink Gay
it's fucking pride month after all
ewwwie
Subtitles on actually say "pink eye chicken" 😅😂
I am so happy you chose a dish from my county. I haven’t even watched the video yet but I’m bursting with pride to see you make our comfort food.
Thanks for this chef John! Not many people know where Laos is or even what Laos food is like, so this definitely helps to introduce it to everyone. 🤗
I would not lie, that my eyes will cry, if I do not try this scrumptious ping gai. 👍
Noice! 😁
First time I tasted ping gai, i fell in love with it. That dipping sauce is a must have.
뚝딱뚝딱 하는데 근사한 요리가 척하고 나오는 멋진 영상~ 맛있어보여요. ♥
This looks incredible. Normally food only looks this good in commercials!
You're such a good gai Chef John
As a Lao gal, I thank you for sharing this recipe. Lao cuisine needs more recognition. 😊
So happy to see you do a Lao dish! I’m Canadian born Laos 🇱🇦 🇨🇦 and I’ve Been following you and watching you for yearsss!
This channel is awesome. Its been a while since I've watched and then wanted to cook a meal for myself. You can tell the passion you have for cooking, I find this very inspiring!
Chef John, you are a complete and utter genius. I found a way to use up the rest of my oyster sauce and soy sauce together for this recipe and its making me hecka excited while the chicken is marinating. Thank you Chef John!!
Made this tonight, and it might be one of the best recipes on this site. Alterations: I ground the cilantro with the pepper, and added two limes instead of one, and it was perfect.
This closed captioning is absolutely the best thing I've ever seen. You owe it to yourself to turn CC on.
I simply live asian recipes. They are so good at cooking.
You did it again. What a great recipe.The dipping sauce is to die for.You are the best,hands down.
The timing on this is oddly perfect, we already have most of the ingredients in the house because we were planning to make Thai basil chicken (yes, Chef John's recipe) this weekend. Now I'm not sure which we should do, a known favorite or a possible new favorite!
Did this recipe with chicken wings today. Adjust time and temp of course, but it was the best! Bed of grilled lettuce for it to sit on. Thanks John!
I'm drowning in my own saliva here.
Chef John is not only a fabulous chef but so entertaining! Love your videos
You are after all the Charles Dickens of what you do to these chickens.
Hahaha, I like! 😁
But what does it mean?!
@Ann Other It means absolutely nothing! 😁
@@annother3350 Please, sir. It means she wants some more.
Thanks Chef John. You’ve just added another chicken recipe to the must-make-weekly list. Made it for dinner for the first time tonight and it was absolutely AMAZING. Love it when a recipe is this easy and delivers on big taste.
you are the ming tsai of your ping gai.
Laotian food is amazing! Thanks for sharing!
Love Chef John
We also have this menu in Thailand and we call it Gai Ping, but in our version we use coriander root and seeds in the marinate sauce instead of cilantro leafs, and no cilantro leafs in the dipping sauce, just chillies.
This marinate sauce also works well with pork and chicken's organ(heart, liver, offal).
So happy to see lao food on such a large food platform like yours! I do have to say that cilantro is not a common herb in our grilling usually we use lemon grass! But I’d like to see how it works with the cilantro
I just LOVE this guy!!!! EVERY RECPE IS AMAZING!!!
you are the best of the rest chef, muchas gracias!!
Made this tonight. I only had time for a 3 hour marinade so that could play into how it turned out, plus my wife was grilling as I was working the wok on the big outdoor burner for fried rice. My wife and daughter thought it was great I think the additional marinade time would make a difference. The dipping sauce made all the difference to me. That stuff was awesome. It's a keeper. Aside from that it's actually really quick to put the marinade together and the dipping sauce as well. Considering that you could pre make the marinade and dipping sauce the night before, then put the chicken in the marinade as you leave for work its actually a good weekday night main dish. It has a bit of zip to it so the boring "I only eat barbeque chicken from supermarket sauce" crowd might not like it. Oh well, their loss.
So I learned from Maangchi recently that Fish sauce in Asian, or at least Korean, cooking is usually in place of the harder to come by 'Soup Soy sauce', which is a variation of regular soy sauce, I had never even heard of it!
Papa Franku is back in kitchen ?
I came looking for this comment. Thank you.
FURANKU
This could nicely as chunks on skewers, too. That way it would work well with chopsticks for the Asian dining experience.
This looks fabulous! I'm not Laotian but this looks like some of the best chicken EVER!
The Ping Gai is to Die for!
Here in the N.E of Thailand we typically eat dishes such as this with a sauce known as Nahm Jim Jaew., (or Nahm Jim Seau Rohng Hai (น้ำจิ้มเสือร้องให้) which means Tiger Tears Sauce, and is aptly named.)
Seau rong hai is one of my favourite meat dishes. And nam jim jeow is an amazing condiment that is ideal for BBQ. I make my own and put it into used mini whisky bottles if I'm eating out with friends. The sauce does get a positive reception.
I made this tonight and WOW was it yummy!!! Keeper recipe and will make again very soon!!! Thanks Chef John!!!
"Get in there, and get in there deep."
Get out of my bedroom, Chef John!!"
NotContinuum lol
🤣
Just made this tonight. Holy smokes. Amazing!! Just as delish with or without sauce.
Just great!!!
I am Laotian, well done I approve!
Thank you!
Laos. Probably my favourite place in the world
Chef John's voice has this melodic tone to his narrative. It's the perfect compliment to the delicious meals he prepares! Great munchie food!
The funny thing is in Chef John's capable hands, I am totally going to try a recipe that sounds like he keeps saying pink eye- that's trust and talent folks.
Cause after all, Chef John is the guy of this Canadian/ Loatian Chicken Ping Gai...
We need more representation like this 🇱🇦
Hi Chef John, I prepared the chicken this morning, and we gonna eat that for dinner,,,,,it smells SO GOOD, thanks a lot for this beautiful recipe. Manon from Québec,,,,yes I’m french !!!💕
After all, you are the Ming Tsai of how you make your ping gai.
Chef, I see you used "charwood" vs standard "charcoal" briquets. I personally find charwood ideal for high-temp pit cooks such as steaks and salmon on cedar planks, because it burns hot and fast. However, too hot for chicken, this is why your chicken is sticking and crisping in 5 minutes. I just performed this recipe for Tacos, using a chimney of standard Kingsford briquettes and a single chunk of apple wood. The total cook was under 20 min, each piece lightly smoked and no charing or burnt caramelization. This recipe is absolutely amazing.
Yay more Lao recipes please!
So ... I had a pork tenderloin in the fridge and was browsing around looking for something to do with it and stumbled across this recipe. Well , heck, a pork tenderloin is kinda like a chicken thigh ... Anyway, I cut up the tenderloin into small chunks, marinated them in this wonder mix, skewered them and put them over hot coals on the BBQ. Man ... was I impressed! Try this recipe!
See a pig is kinda like a chicken ... if you kind of squint your eyes down a little! OK, I'm going to go get another glass of Chardonnay now.
Love that you did a Lao recipe!
Made this today, as a celebratory meal. It was amazing, can't recommend this marinade highly enough.
Love everything you do, Chef John! Have you ever made pyzy? They're like arincini, but instead of rice you use potatoes. Yummy! And as always, I enjoy!
Your sense of humor is amazing! The food is incredible.
Ping Gai is also a Thai language by the way. Ping means grill and Gai mean chicken. The language is used originally in North Eastern of Thailand. In Bangkok, they call it Gai Yang. The original Ping Gai use no cooking oil or and green leaf. The real Ping Gai takes very long to cook on open fire and it is not juicy as everyone think.
wow yummy I'm your new subscriber from Pakistan
Wow, those ceramic plates are beautiful! They make the food look like it is presented in fancy banana leaves
I love you Chef John! Your videos and voice make me smile. Making this tonight.
In Laos (and Thailand), it's 'gai ping' or 'gai yang', because, unlike in English, the adjective (ping=grilled) follows the noun (gai=chicken). Sounds kinda funny the wrong way around...but great recipe anyway. I like your dipping sauce much better than the extremely sweet one usually served in those countries.
Same in vietnamese adjective go after noun
This is actually incorrect. In the Lao and Thai language the adjectives actually comes first. So the Laotians have it correct. It is "Ping (grilled) Gai (chicken)" just like in both Lao and Thai: "Ping Paa/Plaa (fish)", and "Ping Seen (meat/beef)". Sometime "Yaang (slow grilled) Gai" is used. It is grammatically incorrect to call it "Gai Ping" or "Gai Yaang".
The only time Gai Ping/Yaang is correct would be in the context of describing to someone how the chicken was prepared. For example, "the gai (chicken) was ping/yaang (slowly) grilled".
The Thais did this with Som Tum (papaya salad) as well. The proper and grammatically correct way is how the Lao called it: "Tum Som". Tum (pounding) Som (sour) is actually a process of pounding together mostly sour ingredients. So the famous papaya salad would be more specifically, "Tum (pounding/pounded) Som (sour) Mak (fruit) Hoong (papaya)". In the Tum Som context the "Som" is implied and omitted to simply "Tum Mak Hoong".
For everything else, the Thais seems to follow proper conventions. For example, in both Lao and Thai it's "TUM Mak Thaeng (cucumber)", "TUM Mak Maung (mango)", and "TUM Mak Toor (long green/string beans)" etc.
These are the only two "Thai-nized" traditional Laotian foods (Ping/Yaang Gai and Tum Som) that you see it flipped to Gai Ping/Gai Yaang and Som Tum. Very weird.
@@graduate411 I'm not convinced, care to provide a reference? Having lived in Isaan for several years, I have never heard anyone say 'yang gai' or 'ping gai'. Nor have I seen it written in Thai on any menu (I'm not fluent in written Lao). I'd be very interested in your sources.
@@schwartzenheimer1 When and where did you lived in Isan that you have never heard of “Ping Gai”?
You do know that ping gai or “kai yang”, sticky rice, larb, and “som tam” are actually Lao food and that the people of Isan, much as they will denied it today, are ethnically Lao, right?
I have families in Laos, Isan and northern Thailand. My relatives from Nakhon Phanom, Chiang Mai, Chiang Rai, and the older generation that speak the original language of the region (prior to the 70s) have always call it Ping Gai, not Kai Yang. What you saw/see on the menu at restaurants and hear from people born after the 1970s is the direct consequence of Thaification and internal colonialism of Lao people of the N.E region. The central Thais popularized it to the world and the world knows it's by that name.
Unlike the Siamese, the people of Isan, Lanna, Laos and Sipsongpana are closely related. From time immemorial, they were even considered to be Lao by the Siamese. The term “Isan” is a recent invention used to replace “Lao” by the Thai government and they made word "Lao" a derogatory term.
Both Lao and Thai language are Subject-Verb-Object (SVO), the naming convention for foods are usually Verb+Object (VO). The only exception is when the dish actually have a specific name.
Lao is the native language of Isan. The dish in Isan, prior to 1970s, is Ping (grilled) Kai (chicken), Ping Pa (fish), Ping Seen (meat). Modern standardized Thai reversed this order, which is incorrect.
Below are examples of Verb+Object naming convention followed by both Laos and Thailand:
1. Kaeng (boil/soup/stew/curry) Pa (fish), Kaeng Som (sour), Kaeng Phet (spicy/hot), Kaeng Phak (vegetables), Kaeng Het (mushroom), Kaeng No Mai (bamboo shoots)
2. Tom (boil/soup) Yum (mixture or salad (Goong (Shrimp/seafood)). Tom Kha Kai (Chicken legs), Tom Som (sour) kraduk (bone) mu (pork)
3. Larb (to minced and mixed together), Larb Kai (chicken), Larb Seen (meat), Larb Het (mushrooms), Larb Pa (fish), Larb Mu (pork)
4. Tam Som refers to an entire category of smashing/pounding together of “sour” ingredients (Tam = pounding, Som = sour) which includes:
Tam mahoong (papaya), Tam mamuang (mango), Tam makkuea (eggplant), Tam Som-O (Pomelo), Tam Thaeng (cucumber).
The only anomaly is “Som Tam”. The actual name for papaya salad is Tam mahoong. When the Isan migrant brought their food to central Thailand. The central Thais reversed Tam Som and called it Som Tam ( like they did with ping gai) when refencing the famous green papaya salad. If you had actually conversed with the older folks and most Isan locals when talking in their native tongue, and when they're trying not to confused you, they will call it Tam makhoong never Som Tam.
@@graduate411 - I lived in Nong Khai from 2005 - 2012, with a few months missing during 2008. One river crossing and a few km from Vientiane, Laos.
And, while your story is interesting, if pedantic, it falls down in a couple of areas:
First, we are not talking about the 1970s; Chef John posted this in 2019. Usage may have changed, but the contemporary usage is subject+adjective for food names, NOT verb+object. Do we (properly) still use 'thee' and 'thou', lo these many hundred years later? And, at the moment, Isaan is in Thailand, regardless of its Tai/Chinese origins. So your assertions about colonization and inability of locals to confront their origins are irrelevant to this discussion, however valid or not.
Second, while Romanization of Thai names is always fraught with peril, the word 'fish', with which you attempt to make an example, would always be expressed as 'pla', not 'pa'. I am not writing on a Thai keyboard at the moment, but surely you know the difference between 'por pla' and 'por sompao', 'por pung' and 'por paan' sounds, right? Just a little example, at first read. Additional time spent uncovering additional bunk would "be superfluous", as Mr. Trink might have said.
Last, you seem to be one of those guys for whom being right is essential to your frantic search for serenity. So many seem to come out of the woodwork at any opportunity to demonstrate the extent of their Thai-ness (or Lao-ness, ad nauseam) to the would-be conversationalist. Tiresome, to say the least.
Fine. Have it your way. I'm sure you're the life of the party...oh dear, where did the time go?
Cheers.
I love your sense of humour
I can’t decide which is more delicious: your fun jokes or your food,,,, oh both , yes Both ,,, you are my Chief Chef of Chef’s🤗👏💝
Fish sauce is awesome.
I live in Northern Thailand and my wife is Isaan (this whole area from North to Northeast Thailand is in a cultural continuum with Laos). Grilled chicken is an institution here, there's two different shops near me that do two very different styles. One is legs/thighs/wings in a dark sweet marinade, and the other does whole spatchcocked birds in a lemongrass/fish sauce marinade. The dipping sauces are different too, the first has "nam jim jaew" which is basically fish sauce, sugar, chili flakes and cilantro; the second is "nam jim bakkam" which is a sweet and spicy tamarind sauce. You could do a 10 video series on the grilled chicken and pork of the Lao-speaking world and still have barely scratched the surface.
And of course, serving grilled meat without a som tam (green papaya salad) and khao niew (sticky rice) is an affront!
One of the funniest channels II have come across. Oh & food too.
Mmmm, pink eye chicken looks delicious!
Gai Yang from Thai cuisine has very similar marinate ingredients. Just like to mention it. Look so delicious!
Thanks! I’m enjoying your videos and gonna try a few of the recipes soon. I love your sense of humour and advice. Your spirit is contagious! Thank you for being here!
I made chef john's chicken wings and it changed my life.
Yassss my cultures food recipe 😝🥰👍🏼💋
That looks incredible.