Thai cuisine · Meat & Kebab

Gai Op Bai Toey Yang

Chicken thighs marinated in oyster sauce and sesame oil, wrapped in pandan leaves and baked to fragrance in the oven.

Ingredients · for 4 servings

• 8 boneless chicken thighs
• 20 pandan leaves
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp palm sugar
• 4 garlic cloves
• 1 tsp white pepper
• 1 tbsp toasted sesame seeds
• 6 tbsp sweet chili sauce

Instructions

1. Finely grate the garlic and mix with oyster sauce, soy sauce, sesame oil, palm sugar and white pepper; marinate the chicken thighs in it, chilled, for at least 2 hours.
2. Wash the pandan leaves, pat dry and trim the tough tips so they bend without breaking.
3. Wrap each piece of meat tightly with two overlapping leaves and thread the end through the wrap so a closed parcel forms.
4. Place the parcels seam-side down on a baking sheet and bake in a preheated oven at 200 °C top/bottom heat for 30–35 min. until the leaves are dark and brittle.
5. Bring the remaining marinade to a rolling boil in a small pot with 3 tbsp water for 3 min. and let it reduce slightly until syrupy.
6. Let the parcels rest briefly, drizzle with the sauce, sprinkle with sesame seeds and serve with sweet chili sauce – the leaves are opened while eating, not eaten.