Gai Hor Bai Toey (Chicken Wrapped in Pandan Leaves)
Fragrant marinated chicken pieces wrapped in aromatic pandan leaves and deep-fried until crispy. The unique floral scent from the pandan leaves makes this a distinctive Thai appetiser.
10 ingredients
6 steps
Ingredients
- 1500g chicken thighs (cut into bite-sized pieces)
- 220 pandan leaves (for wrapping)
- 33 tbsp oyster sauce
- 42 tbsp soy sauce
- 51 tbsp sesame oil
- 62 tsp sugar
- 71 tsp white pepper
- 84 cloves garlic (minced)
- 9Vegetable oil for deep frying
- 10Peanut dipping sauce to serve
Instructions
- 1Marinate chicken pieces in oyster sauce, soy sauce, sesame oil, sugar, white pepper and garlic for at least 2 hours.
- 2Take each chicken piece and wrap securely in a pandan leaf, folding to create a tight parcel.
- 3Heat oil in a wok or deep pan to 180°C.
- 4Deep fry the pandan-wrapped chicken parcels for 4–5 minutes until cooked through.
- 5Drain on paper towels.
- 6Serve with peanut dipping sauce or sweet chili sauce.