Pandan Chicken Is Finger Licking Good For All Occasions!


 

Pandan Chicken or Gai Hor Bai Toey in Thai is a really popular snack food or finger food at any parties. The chicken is cut into bite size portion, marinated, wrapped in pandanus (screwpine) leaves and deep fried. But I like to grill Gai Hor Bai Toey instead of the traditional deep frying.

Pandan Chicken Thai Recipe:

From The Thai Kitchen:

* Cleaver
* Ladle
* Mixing Bowl
* Paper Towel
* griller or
* Wok
* Saucepan

Thai Ingredients:

* 1kg chicken thigh fillets (skinless)
* 2 packets pandan leaves (frozen)
* 2 tbs garlic, crushed
* 4-6 corainder roots (crushed)
* 4 asian shallots (finely sliced)
* 1 tbs oyster sauce
* 2 tbs fish sauce
* 1 tbs light soy sauce
* 2 tbs sesame oil
* 1-3 tbs sriracha sauce (Thai chili sauce)
* 1-2 capful brandy
* 20g palm sugar
* 1 tbs ground white pepper
* 1 tsp dark soy sauce

Sauce Ingredients:

* 1 cup water
* 60g palm sugar
* 1/2 tsp salt
* 2 tbs light soy sauce
* 1 tbs dark soy sauce
* 1 tsp sugar

Method:

1. Cut thigh fillets int approx 5cm square

2. Place chicken and all the ingredients (except the pandan leaves) in a bowl

3. Leave the chicken to marinate in the fridge (preferably) overnight

4. Wrap the chicken in pandanus leaves and pin it down with a toothpick

5. Make sure the leaves are tightly wrapped

6. Grill the wrapped chicken under a griller or if you prefer, deep fry in a wok until cook

7. Remove the pandan leaves

8. Serve with sauce

Insider Tip:

You can also serve without removing the pandan leaves so that everyone gets to enjoy unwrapping it themselves

Sauce Method:

1. Place all ingredients in the saucepan

2. Bring the mixture to a boil before reducing the heat

3. Continue cooking on a gentle boil

4. The sauce is ready when it is syrupy and slightly sticky

5. Serve with the chicken pieces


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Pandan Chicken back to Thai Recipes


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