Ginger Soy Chicken ไก่เค็ม - Hot Thai Kitchen
Ginger Soy Chicken ไก่เค็ม - Hot Thai Kitchen is a easy Thai recipe that serves 4. 275 calories per serving. Recipe by Pailin's Kitchen on YouTube.
Prep: 25 min | Cook: 12 min | Total: 47 min
Cost: $6.35 total, $1.59 per serving
Ingredients
- 500 g Chicken Thigh (boneless, skinless, cut into 1‑inch cubes)
- 2 Tbsp Soy Sauce (regular light soy sauce)
- 1 Tbsp Dark Soy Sauce (adds dark color and slight sweetness)
- 3 cloves Garlic (minced)
- 1 Tbsp Fresh Ginger (minced)
- 1 Tbsp Palm Sugar (grated or chopped; gives butterscotch flavor)
- 0.5 tsp White Pepper (ground)
- 2 Tbsp Vegetable Oil (high‑heat oil)
- 2 Tbsp Fresh Cilantro (stems and leaves, roughly chopped)
- 1 tsp Fresh Ginger (Garnish) (julienned, optional)
Instructions
Marinate Chicken
Place the cubed chicken thigh in a mixing bowl, add soy sauce and dark soy sauce, toss to coat evenly, then cover and let sit for 15–20 minutes.
Time: PT20M
Prepare Garlic, Ginger, and Cilantro
While the chicken marinates, mince the garlic and ginger, and roughly chop cilantro stems and leaves. If using, julienne a small amount of fresh ginger for garnish.
Time: PT5M
Sauté Garlic and Ginger
Heat vegetable oil in the large sauté pan over medium‑high heat. Add the minced garlic and ginger, stirring until the garlic turns golden and fragrant, about 2 minutes.
Time: PT2M
Temperature: Medium-High
Stir‑Fry Chicken
Add the marinated chicken to the pan. Toss continuously, cooking until the chicken is almost done and no longer pink, roughly 5–7 minutes.
Time: PT6M
Temperature: Medium-High
Season with Palm Sugar and Pepper
Sprinkle palm sugar and white pepper over the chicken. Stir quickly until the sugar melts and coats the pieces, about 2 minutes.
Time: PT2M
Temperature: Medium-High
Add Fresh Cilantro
Turn off the heat and fold in the chopped cilantro. Let the residual heat wilt the herbs for about a minute.
Time: PT1M
Garnish and Serve
Transfer the chicken to a serving plate, garnish with julienned fresh ginger if desired, and serve hot with steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 275
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 0.5 g
Dietary info: Gluten (soy sauce), Dairy‑free, Nut‑free
Allergens: Soy
Ingredient Substitutions
- Instead of Chicken Thigh: Chicken Breast (may be drier)
- Instead of Soy Sauce: Tamari
- Instead of Dark Soy Sauce: Regular soy sauce + pinch of brown sugar
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Palm Sugar: Brown sugar, Coconut sugar
- Instead of White Pepper: Black pepper
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Fresh Cilantro: Parsley (different flavor)
Equipment Needed
- Large Sauté Pan
- Cutting Board
- Chef’s Knife
- Mixing Bowl (optional)
- Wooden Spoon or Spatula
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Marinating the chicken for at least 15 minutes
- Sautéing garlic and ginger without burning
- Adding palm sugar at the end to prevent caramelization
- Using cilantro stems for extra flavor
Chef Tips from the Video
- Dark soy sauce gives the authentic deep mahogany color typical of Gai Kem.
- Cilantro stems carry more flavor than leaves; don’t discard them.
- A high heat stir‑fry locks in juiciness while creating a slight caramelized crust.
Troubleshooting
Palm sugar burns and turns bitter.
Add the sugar after the chicken is nearly cooked and stir quickly; keep the heat medium‑high, not high.
Chicken turns out dry.
Use thigh meat for its fat content and avoid over‑cooking; remove from heat as soon as it is no longer pink.
Dish is too salty.
Reduce the amount of soy sauce or add a splash of water and extra palm sugar to balance.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of chicken changes after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 4 hours ahead and keep refrigerated.
- Reheat gently in a pan over low heat; add a splash of water to prevent drying.
Frequently Asked Questions
What is the cultural significance and history of Gai Kem in Thai cuisine?
Gai Kem, meaning "salty chicken," originates from the Thai "worship chicken" tradition where whole poached chickens are prepared for religious ceremonies. After the ceremony, the chicken is sliced and seasoned to create this flavorful dry dish, symbolizing gratitude and sharing.
What traditional occasions is Gai Kem served during in Thailand?
Gai Kem is commonly served after Buddhist merit‑making ceremonies, house blessings, and seasonal festivals when a whole chicken has been offered to monks. It is a way to use the remaining chicken in a tasty, celebratory manner.
What are the authentic traditional ingredients for Gai Kem versus acceptable substitutes?
Authentic ingredients include chicken thigh, light soy sauce, dark soy sauce, garlic, fresh ginger, palm sugar, white pepper, and fresh cilantro. Acceptable substitutes are chicken breast (though drier), regular soy sauce with a pinch of brown sugar for color, and brown or coconut sugar instead of palm sugar.
What other Thai dishes pair well with Gai Kem?
Gai Kem pairs beautifully with steamed jasmine rice, a simple cucumber‑mint salad, and a side of Thai green papaya salad (Som Tam). The mild heat and sweet‑salty profile complement the fresh, tangy sides.
How does Gai Kem fit into the broader Thai cuisine tradition?
Gai Kem exemplifies Thai balance of salty, sweet, and aromatic flavors without heavy sauces. It reflects the Thai principle of using minimal ingredients to highlight the natural taste of protein, similar to other dry‑stir‑fry dishes like Pad Krapow.
What are common misconceptions about Gai Kem?
Many think Gai Kem must be made with a whole poached chicken, but the essential element is the dry, salty‑sweet seasoning. Modern home cooks can start with raw thigh cubes and achieve the same flavor profile.
What are the most common mistakes to avoid when making Gai Kem at home?
Common mistakes include over‑cooking the chicken, burning the garlic, and adding palm sugar too early. Follow the recipe’s order: sauté aromatics, cook chicken, then finish with sugar and pepper.
Why does this Gai Kem recipe add palm sugar at the end instead of at the beginning?
Adding palm sugar at the end prevents it from caramelizing and sticking to the pan, which can create a bitter taste. It also allows the sugar to melt gently, coating the chicken without burning.
Can I make Gai Kem ahead of time and how should I store it?
Yes, you can marinate the chicken up to 4 hours ahead. After cooking, store the dish in an airtight container in the refrigerator for up to 3 days and reheat gently in a pan before serving.
What does the YouTube channel Pailin's Kitchen specialize in?
The YouTube channel Pailin's Kitchen specializes in authentic Thai home cooking, sharing family recipes, traditional techniques, and modern twists on classic dishes with clear, step‑by‑step tutorials.
Last updated: August 31, 2026
