Grilled Chicken with Kitchi Thai Dipping Sauce
Crispy-skinned chicken with a spicy, aromatic, and well-balanced flavor. This easy air-fryer recipe uses just one bottle of Kitchi Sauce for both the marinade and jaew dipping sauce—convenient and delicious in every bite.
Ingredients
Ingredients for the Grilled Chicken
400 g boneless chicken thighs
3–4 tbsp Kitchi Sauce, or adjust to taste
1 tbsp chili flakes, or to taste
1 tbsp toasted rice powder
Ingredients for the Kitchi Thai Dipping Sauce
2 tbsp Kitchi Sauce
1–1½ tbsp lime juice
1 tbsp chili flakes, or to taste
1 tbsp toasted rice powder
2 shallots, sliced
1 tbsp sliced culantro, or to taste
Instructions
Place the chicken thighs in a mixing bowl. Add Kitchi Sauce, chili flakes, and toasted rice powder, then mix until every piece is evenly coated.
Marinate for 10–20 minutes to allow the flavors to penetrate the chicken.
Arrange the chicken thighs in the air fryer without overlapping. Cook at 180°C for 15–20 minutes, turning halfway through. Adjust the cooking time according to the size and thickness of the chicken.
Make sure the chicken is fully cooked, then cut it into bite-sized pieces.
To make the jaew dipping sauce, combine Kitchi Sauce, lime juice, chili flakes, and toasted rice powder. Stir in the sliced shallots and finish with the culantro.
Arrange the grilled chicken on a plate and serve with the Kitchi jaew dipping sauce. The result is aromatic, tender, and juicy chicken with a spicy, well-balanced flavor. One bottle of Kitchi Sauce works for both the marinade and dipping sauce, simplifying preparation and making this delicious dish even easier to create.
Watch the Cooking Video
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