GAI YANG SAUCE (Thai sweet and sour sauce, for chicken)


2 small fresh hot red chiles (about 2 inches long) such as Thai or serrano, (or 1 teaspoon red pepper flakes)

4 garlic cloves, minced (about 1-1/2 teaspoons)

¼ cup white wine vinegar

¼ cup freshly squeezed lime juice (from 2 or 3 limes)

2 tablespoons nam pla or other Asian fish sauce

½ cup sugar

  1. Wearing protective gloves, mince fresh chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes.  Cool sauce to room temperature and let stand for 1 hour before serving.
  1. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.


Bangkok wings

Grilled chicken with Thai spices

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