Gai Hor Bai Toey (Pandan Chicken)

Ingredients

Vegetable oil

for frying

Black pepper

1/2 teaspoon

Sugar

1 tablespoon

Fish sauce

2 tablespoons

Soy sauce

2 tablespoons

Oyster sauce

1 tablespoon

Coriander roots

2 tablespoons, chopped

Garlic

4 cloves, minced

Pandan leaves

10-12, trimmed

Chicken thighs

1 pound, boneless and skinless

Instructions

1. In a medium bowl, mix together the minced garlic, chopped coriander roots, oyster sauce, soy sauce, fish sauce, sugar, and black pepper to create a flavorful marinade.
2. Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl and let the chicken marinate for at least 20 minutes; for deeper flavor, marinate for up to 2 hours in the refrigerator.
3. Prepare the pandan leaves by trimming the ends and splitting them lengthwise if needed. Take one pandan leaf and place a marinated chicken thigh in the center. Carefully fold the leaf over the chicken, wrapping it snugly, and secure it with a toothpick. Repeat this process for the remaining chicken thighs.
4. In a deep pan or wok, heat vegetable oil over medium heat until it reaches 350°F (175°C). Deep-fry the wrapped chicken in batches, cooking until golden brown and cooked through, approximately 8-10 minutes per batch.
5. Once cooked, remove the chicken from the oil and drain on paper towels to remove excess oil. Allow to cool slightly before serving.
6. Serve the Gai Hor Bai Toey hot, garnished with fresh coriander or lime wedges if desired. Enjoy this delightful dish as part of a festive meal or a casual gathering!