Traditionally named gai yang, these chicken legs are marinated in palm sugar, lemongrass, fish sauce, and garlic before being char-grilled and served over jasmine rice. On the side is a spicy mint sauce and cucumber salad that adds a touch of fresh crunch to the dish.
Munchery sources poultry raised without antibiotics—it’s better for the birds and it’s better for you. We’re excited to feature poultry from Murray’s and FreeBird in this dish.
Sambal sauce (chili, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives, xanthan gum)
Fish sauce (anchovy extract, salt, water, fructose, hydrolysed vegetable protein)
Coconut Palm Sugar
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.