Thai Tumeric Chicken (Gai Yang Khamin)

 

Ingredients:

4 large chicken thighs (skin-on and bone-in)

Marinade:

3 garlic cloves (peeled and minced)

2 tbsp. fish sauce

2 tbsp. oyster sauce

1 tsp. white ground pepper

3/4 tbsp. ground tumeric

3 tbsp. brown sugar

Methods:

1. Mix marinade ingredients in a large bowl.  Add chicken and toss to coat.  Marinate for at least 3 hours, preferably overnight.  I marinate mine overnight in a zip-lock bag.  I squish the bag few times throughout the time of marination to ensure even marination.
2. Take out the chicken from the fridge and leave at room temperature for half an hour before baking.
3. Place chicken on a baking pan, skin side up.  Scrap all marinade and dab onto chicken.  Set aside the extra juices.
4. Bake in a Convection Oven of 180 degree Celsius for 20 minutes, turn over the other side.  Baste with the marination juice and continue to bake for another 15 minutes.  Turn over the  chicken again, and increase the oven temperature to 200 degree Celsius to caramelise the skin. and bake for another 2-3 minutes until golden brown.
5. Remove from oven onto a serving plate, and let it rest for 3 minutes before serving.

This recipe is adapted from 'recipetineats' with a slight adjustment to suit my cooking preference.