Thai cuisine · Meat & Kebab

Gai Hor Bai Toey

Chicken pieces wrapped in pandan leaves, fried crisp and dipped in sweet soy sauce with sesame.

Ingredients · for 4 servings

• 600 g boneless chicken thigh
• 20 pandan leaves
• 4 garlic cloves
• 3 cilantro roots (or 4 cilantro stems)
• 1/2 tsp white pepper
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 3 tbsp dark soy sauce
• 2 tbsp palm sugar
• 1 tbsp sesame seeds
• 1 l frying oil

Instructions

1. Cut the boneless chicken thigh into 20 equal cubes of about 3 cm, wash the pandan leaves and pat dry.
2. Pound the garlic, cilantro roots and white pepper in a mortar and mix with the light soy sauce, oyster sauce, sesame oil and half the palm sugar.
3. Turn the meat cubes in the marinade and let sit chilled, covered, for at least 2 hrs.
4. Fold each pandan leaf into a little pouch, place a piece of meat inside and tuck the end of the leaf through the wrap so the parcel holds together without a toothpick.
5. Heat the oil to 170°C and deep-fry the parcels in batches for 6–7 min. until the leaves are dark and dry and the meat is cooked through inside.
6. Simmer the dark soy sauce with the remaining palm sugar for 2 min. until syrupy, sprinkle with sesame seeds and serve as a dip with the hot parcels – the leaf is not eaten.