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Kai Yaang (Grilled chicken with sweet chilli sauce)


  • Pound the lemongrass and 5 finely sliced garlic cloves with the coriander root and sea salt using a mortar and pestle. (You can blend in a processor, if you like.) Then add 2 tbsp fish sauce and 1 tspn sugar. Pound a little more and smear all over the chicken. Set aside for 15-20 mins.
  • When ready, grill the chicken on a lightly oiled, preheated ridged grill or on a BBQ.
  • While the chicken is cooking, combine the chillies with 1 heaped tspn sugar, 1 crushed garlic clove, the vinegar, 2 tbsp fish sauce, the vegetable oil, lime juice and coriander. Taste for seasoning. 
  • Serve the chicken on individual plates with the sauce in a small bowl on the side and your favourite Asian green vegies steamed alongside.


  • 1 lemongrass stalk, white part only, finely chopped 
  • 6 garlic cloves
  • 2 coriander roots, scraped & chopped
  • 1 tspn sea salt flakes
  • Asian fish sauce
  • shaved palm (or soft brown) sugar
  • olive oil spray
  • 4 chicken breasts, skin on
  • 1 tbsp rice wine vinegar
  • 3-4 small red chillies, chopped
  • 3 tbsp vegetable oil
  • juice of 2 limes
  • 1 tbsp chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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