This chicken dish is traditionally sold in roadside huts in Thailand alongside other barbecued meats, tum som and sticky rice. The rice needs to be soaked overnight, and the chicken is best marinated overnight too, but once you've done this the rest is really quick and simple. The recipe for the accompanying dipping sauce is adapted from David Thompson's Thai Food. You'll need to begin this recipe a day ahead.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×