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Gai Hor Bai Toey – Chicken Wrapped in Pandanus Leaves Recipe

Gai Hor Bai Toey - Chicken Wrapped in Pandanus Leaves Recipe

Gai Hor Bai Toey – Chicken Wrapped in Pandanus Leaves Recipe

Fragrant screwpine or pandanus palm leaves add their subtle fragrance to this deep-fried chicken dish, which is the Thai version of the popular Chinese Chee Pow Gai (Paper-wrapped Chicken).

Ingredients :

  • 1 lb (500 g) boneless chicken meat
  • 16 pandanus leaves
  • Oil for deep-frying

Marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil
  • 2 cloves garlic and 3 coriander roots, pounded together to a paste

Sauce

  • 1 teaspoon white sesame seeds
  • 1 cup (250 ml) distilled white vinegar
  • 1/2 cup (100 g) sugar
  • 2 tablespoons black soy sauce
  • 1 teaspoon fish sauce

Method :

  1. Cut chicken meat into bite-sized chunks. Mix the Marinade ingredients well into the chicken. Set aside in the refrigerator to marinate for 3 hours.
  2. To prepare the Sauce, dry-fry the sesame seeds in a skillet for 2 minutes or until lightly browned. Set aside. Mix the remaining Sauce ingredients together in a bowl, then add the sesame seeds and set aside.
  3. Wrap two or three pieces of chicken in each pandanus leaf to form a knot (see photo). Alternatively, wrap each pandanus leaf around the chicken to form a bundle and secure with a toothpick.
  4. Heat oil in a wok or small frying pan. Deep-fry until fragrant, about 5 minutes. Serve with Sauce and steamed rice.

Serves 4
Preparation time : 30 mins
Cooking time : 7 mins

Note : If pandanus leaves are not available, add a few drops of pandan essence to the Marinade. Drain the chicken pieces and stir-fry for 5 minutes in 1 tablespoon of oil over medium high heat, and garnish with coriander leaves (cilantro).

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Gaeng Kheow Wan Gai – Green Chicken Curry with Basil and Eggplant Recipe”