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Gai Tod Thai Chicken Marinade

This marinade works for basically anything you want to grill up this summer!
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Ready for a wing recipe that's going to spice up your life? This Thai chicken marinade recipe is made by Shayn Prapaisilp, the owner of Chao Baan Thai restaurant in St. Louis. Even though this recipe teaches you how to fry up chicken wings after they sit in the marinade, Prapaisilp says this marinade "is a flavor-packed option for baking, grilling, or air-frying meats and vegetables at home." So feel free to use this marinade on anything you want to grill up this summer!

"The marinade is a mix of the four essential flavors of Thai cuisine: sweet, sour, salty, and spicy," says Prapaisilp. "The menu at Chao Baan was developed with regional dishes that come straight from my family kitchens in the Northeastern and Southern regions of Thailand, and when you're talking about must-have starters, Gai Tod is one that represents the Southern region of Thailand incredibly well."

So here's that delicious Thai chicken marinade, and if you're feeling it, fry up those chicken using some rice flour when the marinating process is finished.


1 pound chicken wings
1 Tbsp dried coriander seeds
1 Tbsp white pepper (substitute black pepper if white pepper is unavailable)
4 garlic cloves
3 tbsp Golden Mountain Thai Soy Sauce
1 tsp dark Thai soy sauce
1/4 tsp salt
1/4 cup water
Rice flour

How to Make It

  1. Pound the dry ingredients (dried coriander seeds, black pepper, white pepper, and garlic cloves) with a mortar and pestle until they turn into a paste. You can also use a food processor for a quick 2-minute marinade.
  2. Add wet ingredients (Thai soy sauce, dark soy sauce, salt, and water) to the paste and mix. Pour marinade sauce over chicken wings and let sit (covered) for a few hours, ideally overnight.
  3. Thinly slice 4 shallots and deep fry until golden and crispy. The shallots will serve as a topping for your chicken. Remove chicken wings from marinade, dredge with rice flour and fry 4-6 minutes until brown and crispy. Serve with sticky rice and sweet Thai chili sauce for dipping.

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