Ping Gai (Lao: ປິງໄກ່, IPA: [pîŋ ɡɑj]) or Gai Yang (Thai: ไก่ย่าง, IPA: [ɡài jâːŋ]) is a dish originating from the ethnic Lao people of Laos and Isan, but it is commonly eaten throughout Thailand as well, where it has become immensely popular. Being a typical Lao/Isan dish, it is often paired with tam mak hoong/som tam and sticky rice. It is also eaten with raw vegetables, and often dipped in spicy sauces such as jaew bong.
The Lao name for the dish is ([pîŋ ɡɑj]) and means ‘roast chicken’. In western Lao restaurants, it is known as “Lao barbecued chicken” or “Ping Gai”. The Thai and Isan term is usually spelt ไก่ย่าง (Isan: [ɡɑj ɲaːŋ),[missing tone] although ปิงไก่, a Thai letter rendering of the Thai name, would be understood in Isan as well. In the West, where it is a common feature of menus on Thai restaurants, it is either known by its Thai name or as ‘Thai barbecued chicken’.
A whole chicken is often halved and pounded flat. It is marinated and then grilled over a low heat on a charcoal flame for a long time, but is not cooked to be burnt or dry. The marinade typically includes fish sauce, garlic, turmeric, coriander root (cilantro), and white pepper. Many variations exist, and it is also quite common to find black soy sauce, hoy sin, shallots, leaves and seeds of coriander, lemongrass, chiles, ginger, vinegar, palm sugar, and MSG. Compared to many Lao/Isan dishes, it is mild and somewhat sweet.
You can find authentic Thai Ping Gai on many Thai Restaurants in Los Angeles.
