Crispy, boneless skin on Ping Gai Chicken – a Laotian inspired recipe made with savoury and umami packed ingredients including soy, fish and oyster sauce mixed together with freshly ground black pepper, sesame oil and a pinch of cayenne. Mix, marinate and cook your chicken with little time and effort needed! | Gluten Free + Low FODMAP
Credit goes to Chef John from Food Wishes for this insanely savoury and delicious Ping Gai Chicken recipe. I did tweaked his original recipe in a couple of places by using sesame oil instead of vegetable oil and reducing the amount of fish sauce. That being said – whichever way you want to make this – it’s definitely worth a go!
How to Make Ping Gai Chicken
I know it’s a cliche to refer to a dish as a flavour bomb, I know I’m certainly guilty of it, but believe me when I tell you that this chicken is an explosion of umami in every bite.
Despite just how much flavour gets packed in to this chicken, it’s a complete no brainer to make. The marinade mixes together in a matter of minutes and the chicken requires very little prep at all. If you can’t buy boneless, skin on chicken thighs, a good pair of kitchen shears will do the job in little time.
Once the marinade is prepared and ready to go simply mix in the chicken making sure to cover each piece entirely. Once mixed, cover and refrigerate at least 1 hour and up to 12 hours.
When you’re ready to cook, heat up a large skillet and cook skin side down for about 7-10 minutes without moving the chicken. The idea here is to cook the skin undisturbed giving it time to crisp up and char slightly. Once the skin has cooked, slip over the chicken and cook another 8-10 minutes or until fully cooked through and that’s it!
You can top the chicken with some additional fresh cilantro for serving. The cilantro adds a extra pa
Ping Gai Chicken Questions & Tips
Can I bake this? – Yes
- Preheat your oven to 425°F/220°C.
- Place the chicken on an oven-safe wire rack with a baking sheet underneath to catch drippings.
- Place in the middle of the oven and bake for 20 minutes or until the internal temperature of the chicken reaches 165°F/74°C. Cook another minutes and check again if it’s not cooked through yet.
- Keep in mind that the skin won’t be as crispy in the oven.
Can I use bone-in chicken? – Yes
- You’ll need to increase the cook time for both stove top/oven versions.
- Cook about 20 minutes on each side on the stove top.
- Cook for about 35-40 minutes at 425°F/220°C in the oven.
Can I use chicken breast? – Yes
- Cook about 5-7 minutes on each side and that’s it.
I hate cilantro. Can I sub it with something else or leave it out?
- Despite the fact that this recipe does use a lot of it, the end result doesn’t taste much of cilantro. Unless you absolutely HATE cilantro I encourage you to try the recipe as is.
- If cilantro just isn’t your thing, you can always try using parsley instead. Parsley is in the same herb family making it a great option.
Make sure your oil/pan is hot.
- For truly crispy chicken skin you need to make sure that your pan and oil have fully heated up. When you first add the chicken your pan should sizzle slightly.
- To check if it’s hot enough, wet your finger tips with water and flick into the pan. If the pan sizzles from the water, you’re good to go.
What do I serve this with?
- I recommend rice/cauliflower rice/quinoa. You can mix it up with the chicken and impart some of the marinade into the rice.
- This chicken would also make a great addition chopped up and added to a leafy salad.
Don’t forget to #asaucykitchen on instagram if you try this Ping Gai Chicken! We love seeing what you make! You can also post your pictures to my facebook page!
- 2 tablespoons (30 ml) sesame oil
- 3 tablespoons (45 ml) gluten free oyster sauce
- 2 tablespoons (30 ml) gluten free soy sauce or tamari*
- 1 tablespoons (15 ml) fish sauce
- 1/4 tsp cayenne
- 1/4 cup (about 1 handful) chopped cilantro
- 1 teaspoon freshly ground black pepper
- 6-8 (about 4 lbs or 1.8 kg) boneless, skin on chicken thighs
- Oil for frying
- In a large bowl combine the sesame oil, oyster sauce, soy sauce, fish sauce, cayenne, cilantro and pepper.
- Add the chicken to the marinade, mix well making sure to coat all sides of the chicken.
- Cover and refrigerate at least 1 hour and up to 12 hours. About 15 minutes before cooking, take the chicken out of the fridge to allow it to come up to room temperature.
- When you're ready to cook: Warm a large skillet or cast iron pan over a medium-high heat. Add enough cooking oil to lightly coat the pan.
- When the oil is hot, add the chicken skin-side down. It's ok to crowd at this point as the chicken will shrink as it cooks.
- Let the chicken cook, undisturbed for 10-12 minutes until the skin has caramelised and crisped up. Flip over each thigh and cook on the other side for another 10-15 minutes or until the chicken is cooked through (internal temp should be 165°F/74°C).
- Remove from the pan, let rest a few minutes before serving and enjoy.
- You can use skin-on or off chicken thighs, drumsticks, and breasts. You can also use bone-in thighs and drumsticks but your cook time will need to increase.
- Bake at 425°F/220°C for 20 minutes or until the internal temperature of the chicken reaches 165°F/74°C. Check every 5 minutes (after the initial 20 minutes) until done.
- Cook chicken on an oven-safe wire rack with a baking sheet underneath to catch drippings.
- Keep in mind the skin won't be as crispy as the stove top version.
- You can sub the cilantro out for parsley if you're not keen on cilantro.
Low FODMAP Note
- Oyster sauce is considered low FODMAP under 1 tablespoon. This recipe calls for 3 tablespoons but it's for marinating 6-8 pieces of chicken. Unless you plan on eating all of the chicken in one sitting you aren't likely to have problems with this chicken on a low FODMAP diet. If you're concerned, you can always reduce the amount of oyster sauce to 2 tablespoons.