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Thali
Kai phat khing (Thai script: ไก่ผัดขิง) is chicken stir-fried with ginger. It is, originally, a Chinese dish that has been adopted and modified by Thais. Ingredients for this dish are: chicken, julienned ginger, garlic,

Phat khing

In its own language: ผัดขิง

Stir-fried ginger dish from Thailand and Laos, often made with chicken and vegetables

Photo: Takeaway, CC BY-SA 4.0, via Wikimedia Commons

Phat khing is a stir-fried dish from Thailand and Laos, known for its use of sliced ginger. It is usually made with chicken, mushrooms, peppers, onion, and soy sauce, though other meats or chicken gizzards may be used. The dish is served with rice and is enjoyed as part of everyday meals.

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  • Ginger is the defining ingredient of phat khing
  • Commonly made with chicken, but other meats or gizzards can be used
  • Includes mushrooms, peppers, and onions
  • Served with rice in Thailand and Laos

What is Phat khing?

Phat khing is a stir-fried dish centered around fresh ginger, which gives it a distinct, sharp flavor. The most common version uses chicken, but other meats or even chicken gizzards can be found. Vegetables such as mushrooms, peppers, and onions are added for texture and taste. Soy sauce is used to season the dish, and it is always served with rice. The ginger slices are the key feature, making the dish aromatic and lively.

Where does Phat khing come from?

Phat khing comes from Thailand and is also popular in Laos. The name means 'stir-fried ginger' in Thai and Lao, highlighting ginger as the main ingredient. While the exact history is not detailed in the sources, the dish has become a staple in both Thai and Laotian cooking, reflecting the importance of ginger in the region's cuisine.

How is Phat khing made?

To make phat khing, sliced ginger is stir-fried with chicken or another meat. Mushrooms, peppers, and onions are added, and everything is cooked quickly over high heat. Soy sauce is used for seasoning. Sometimes, chicken gizzards are used instead of or along with chicken. The finished dish is served hot with plain rice.

How and when is Phat khing eaten?

Phat khing is eaten as a main dish for lunch or dinner. It is served with rice, making it a complete meal. The dish is part of everyday home cooking in Thailand and Laos. It is enjoyed for its strong ginger flavor and the combination of tender meat and crisp vegetables.

Kinds of Phat khing

While chicken is the most common meat in phat khing, the dish can be made with other meats or with chicken gizzards. The choice of vegetables may also vary, but mushrooms and peppers are typical. Each cook may adjust the amount of ginger or soy sauce to taste.

What Phat khing means

Phat khing is a familiar, everyday dish in both Thailand and Laos. It does not have a special festival or religious association but is valued for its bold ginger flavor and versatility. The dish shows how ginger is used not just as a spice but as a main ingredient in Southeast Asian cooking.

Questions people ask about Phat khing

What is phat khing made of?

Phat khing is made with sliced ginger, chicken or other meats, mushrooms, peppers, onions, and soy sauce. It is served with rice.

Where does phat khing come from?

Phat khing comes from Thailand and is also popular in Laos. It is a common dish in both countries.

What makes phat khing different from other stir-fries?

The main difference is the generous use of fresh ginger, which gives the dish its unique, sharp flavor.

Can phat khing be made with meats other than chicken?

Yes, while chicken is common, other meats or chicken gizzards are sometimes used in both Thailand and Laos.

How is phat khing usually served?

Phat khing is served as a main dish with plain rice, typically for lunch or dinner.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Phat khing", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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