Betong Roast Chicken

1. 1

   Prepare the chicken

   Clean the whole chicken thoroughly, removing any innards and excess fat. Pat dry with paper towels both inside and out. If the chicken has feet, you can tuck them into the cavity or remove them. Use a fork or knife to prick the chicken skin all over - this helps the marinade penetrate and allows fat to render during roasting, resulting in crispier skin.

   NaNh NaNm

   Tips:

   • • Choose a smaller free-range chicken with yellow skin for the most authentic flavor
   • • Pricking the skin is essential for achieving the characteristic thin, crispy skin
2. 2

   Make the marinade paste

   Using a mortar and pestle or food processor, pound or blend the garlic cloves, ginger slices, and fresh turmeric root (or turmeric powder) together with white pepper until you have a coarse, aromatic paste. The traditional method using a mortar and pestle releases more essential oils and creates a more fragrant result.

   NaNh NaNm

   Tips:

   • • Fresh turmeric gives the best color and flavor, but powder works well too
   • • Don't over-process - a coarse paste is ideal
3. 3

   Mix the complete marinade

   In a bowl, combine the aromatic paste with light soy sauce, dark soy sauce, sesame oil, palm sugar, salt, and vegetable oil. Mix thoroughly until the sugar dissolves and all ingredients are well incorporated. The marinade should be fragrant with a balanced sweet-salty-aromatic profile.

   NaNh NaNm

   Tips:

   • • Taste the marinade and adjust seasoning - it should be quite strong as it will dilute when absorbed
   • • The dark soy sauce adds a beautiful golden-brown color
4. 4

   Marinate the chicken

   Rub the marinade all over the chicken, making sure to coat both the outside and inside of the cavity thoroughly. Massage the marinade into the skin and work it into all crevices, under the wings, and around the legs. Place the chicken in a large bowl or zip-lock bag, pour any remaining marinade over it, and refrigerate. Marinate for at least 2-3 hours, but preferably overnight (8-12 hours) for maximum flavor penetration.

   NaNh NaNm

   Tips:

   • • Turn the chicken occasionally during marinating to ensure even coverage
   • • Marinating overnight gives the best flavor and allows the turmeric to color the skin beautifully
5. 5

   Prepare for roasting

   Remove the chicken from the refrigerator 30 minutes before roasting to bring it to room temperature - this ensures even cooking. Preheat the oven to 200°C (400°F). If you have a roasting rack, place it in a roasting pan; otherwise, you can rest the chicken directly in the pan. Let excess marinade drip off but keep the chicken well coated.

   NaNh NaNm

   Tips:

   • • Room temperature chicken cooks more evenly
   • • A roasting rack helps air circulate for crispier skin all around
6. 6

   Roast the chicken

   Place the chicken breast-side up on the roasting rack or in the pan. Roast at 200°C (400°F) for 30 minutes to develop initial color and crisp the skin. Then reduce the temperature to 180°C (350°F) and continue roasting for another 50-60 minutes. Baste the chicken with pan juices every 20 minutes. The chicken is done when the skin is golden-brown with crispy areas, juices run clear when pierced at the thickest part of the thigh, and internal temperature reaches 75°C (165°F).

   NaNh NaNm

   Tips:

   • • Don't open the oven too frequently as this releases heat
   • • If the skin browns too quickly, tent loosely with foil
   • • Use a meat thermometer for accuracy - check the thickest part of the thigh
   • • Basting helps build flavor layers and keeps the meat moist
7. 7

   Make the signature soy-sesame sauce

   While the chicken roasts, prepare the sauce. Heat a small amount of oil in a pan and fry the minced garlic until golden and fragrant but not burnt. In a bowl, mix the light soy sauce, toasted sesame oil, palm sugar (if using), and the fried garlic with its oil. Stir well to combine. This is the essential sauce that defines Betong-style chicken.

   NaNh NaNm

   Tips:

   • • Watch the garlic carefully - it should be golden, not brown or burnt
   • • This sauce can be made ahead and stored in the refrigerator
8. 8

   Prepare the ginger-scallion sauce

   Place the finely chopped scallions, julienned ginger, and minced garlic in a heat-proof bowl. Add salt and Chinese rice wine if using. Heat the vegetable oil until it's very hot (but not smoking) and carefully pour it over the aromatics - it should sizzle dramatically. Stir well to combine. This hot oil technique releases the aromatics' flavors and creates a fragrant condiment.

   NaNh NaNm

   Tips:

   • • The oil must be hot enough to sizzle when poured
   • • Be careful when pouring hot oil
   • • This sauce is best served fresh
9. 9

   Rest and carve the chicken

   Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring moist, tender chicken. Use a sharp knife or cleaver to carve the chicken into serving pieces. In traditional Thai style, you can chop through the bone into smaller pieces, or carve Western-style into breast, thigh, and drumstick portions.

   NaNh NaNm

   Tips:

   • • Don't skip the resting time - it makes a huge difference in juiciness
   • • A sharp cleaver makes chopping through bones easier
   • • Save any accumulated juices to drizzle over the chicken
10. 10

    Serve

    Arrange the carved chicken pieces on a serving platter. Drizzle generously with the signature soy-sesame sauce. Serve with the ginger-scallion sauce on the side, along with sliced cucumbers and fresh cilantro garnish. Accompany with steamed jasmine rice or Betong-style chicken rice if desired.

    NaNh NaNm

    Tips:

    • • Serve hot for the best experience
    • • The contrast of hot chicken with cool cucumber is refreshing
    • • Both sauces complement different aspects of the chicken - offer both to diners

• •Authentic Betong chicken has firm meat with thin, crispy skin due to the breed's unique characteristics and free-range lifestyle
• •Choose a smaller chicken (2-2.5 kg) for the most authentic taste - larger chickens don't replicate the texture well
• •Yellow-skinned chickens from Asian markets most closely approximate the authentic Betong chicken appearance
• •Pricking the skin before marinating is crucial for achieving the characteristic crispy, non-greasy skin
• •Marinating overnight allows the turmeric to color the skin golden-yellow, mimicking the natural color of Betong chickens
• •The signature soy-sesame sauce is what distinguishes this from other roast chicken dishes - don't skip it
• •Room temperature chicken before roasting ensures even cooking throughout
• •Basting regularly during roasting builds layers of flavor and helps achieve a glossy finish
• •If you can source actual Betong chicken (in Yala or specialty farms), the texture and flavor will be incomparable
• •This dish represents the Hokkien Chinese heritage of Southern Thailand's food culture

• •
  Steamed jasmine rice - the essential accompaniment
• •
  Betong-style chicken rice (rice cooked in chicken broth with garlic)
• •
  Clear chicken soup with winter melon
• •
  Fresh cucumber slices - traditional garnish
• •
  Pickled vegetables (ajad)
• •
  Stir-fried Chinese greens (kai lan or morning glory)
• •
  Thai-Chinese style cucumber salad
• •
  Hot jasmine tea or Chinese oolong tea

Betong Roast Chicken showcases the prized Betong chicken breed (ไก่เบตง), a heritage chicken that traces its lineage to Guangxi province in China, specifically from the Lanshan (Lianshan) breed. Chinese immigrants from Guangxi, particularly Hokkien speakers, brought these chickens to Betong district in Yala province during waves of migration in the 19th and early 20th centuries. The chickens adapted to the pristine environment of Southern Thailand's mountainous Betong district, raised free-range in clean forests where they forage naturally. Betong chicken is distinguished by its golden-yellow feathers, small stature (maximum 2 kg), firm yet tender meat, and remarkably thin crispy skin with almost no subcutaneous fat layer - characteristics that cannot be replicated with modern commercial chickens or in other regions. The breed must be raised for at least 6 months naturally, as growth hormones don't work on them. Today, Betong chicken is recognized as a unique local product of Yala province and has been nominated for Geographical Indication (GI) status, as the specific environment and raising methods of Betong produce chickens with qualities impossible to duplicate elsewhere. The dish represents the successful fusion of Chinese Hokkien culinary traditions with Southern Thai ingredients and cooking styles, and has become emblematic of Betong's multicultural heritage and culinary identity.

Authentic Betong Roast Chicken is defined by several key characteristics that set it apart from other Thai roast chicken dishes. First and most importantly is the chicken itself - true Betong chicken (ไก่เบตง) is a specific heritage breed with golden-yellow feathers, yellow skin, white meat, thin crispy skin, and a unique firm-yet-tender texture resulting from at least 6 months of free-range raising in Betong's pristine environment. This texture - firm like free-range chicken but soft and delicate, not tough, with jellyfish-crispy skin - cannot be achieved with commercial chickens. While true Betong chicken is only available in Yala and specialty sources, free-range yellow-skinned chickens from Asian markets provide the closest approximation. The preparation traditionally involves gentle poaching rather than roasting, but roasting has become popular as an adaptation. The signature element is the soy-sesame sauce (ซีอิ๊วราดน้ำมันงา) drizzled over the chicken, made with light soy sauce, fried garlic, and sesame oil - this is non-negotiable and distinguishes it from other preparations. The ginger-scallion sauce (น้ำจิ้มขิงต้นหอม) made with hot oil is also traditional. The marinade should feature garlic, ginger, turmeric for color, and a balanced sweet-salty profile without being overly spiced. Betong chicken represents Chinese Hokkien heritage merged with Southern Thai culinary traditions, and many Betong chicken dishes are served alongside Betong-made soy sauce (ซีอิ๊วเบตง), another local specialty. The pristine raising conditions, natural foraging, and specific breed genetics make authentic Betong chicken a unique regional product that food enthusiasts travel to Yala specifically to experience.