Gai Hor Bai Toey
Gai Hor Bai Toey, also known as Pandan Chicken, is a popular Thai dish where marinated chicken is wrapped in pandan leaves and then deep-fried to perfection.
Ingredients - Serves 4
- Vegetable oil - For deep-frying
- Black pepper - 1/2 teaspoon
- Sugar - 1 teaspoon
- Fish sauce - 1 tablespoon
- Soy sauce - 1 tablespoon
- Oyster sauce - 2 tablespoons
- Coriander roots - 2 tablespoons, chopped
- Garlic - 4 cloves, minced
- Pandan leaves - 16 pieces, large
- Chicken thighs - 8 pieces, boneless and skinless
Let's Get Started
- In a bowl, combine minced garlic, chopped coriander roots, oyster sauce, soy sauce, fish sauce, sugar, and black pepper. Mix well to make the marinade.
- Add the chicken thighs to the marinade and coat them evenly. Let the chicken marinate for at least 20 minutes.
- Take a pandan leaf and place a marinated chicken thigh in the center. Fold the leaf over the chicken and secure it with a toothpick. Repeat with the remaining chicken thighs and pandan leaves.
- Heat vegetable oil in a deep pan or wok over medium heat. Deep-fry the wrapped chicken until golden brown and cooked through, about 8-10 minutes.
- Remove the chicken from the oil and drain on a paper towel to remove excess oil.
- Serve the Gai Hor Bai Toey hot as an appetizer or as part of a main course. Enjoy!
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 15g
- Carbs: 10g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
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