Teresa's Recipes
Gai Hor Bai Toey (Pandan Chicken)
Gai Hor Bai Toey, or Pandan Chicken, is a beloved Thai delicacy that transforms humble chicken thighs into a flavor-packed treasure wrapped in aromatic pandan leaves. These vibrant green leaves lend a beautiful fragrance and a hint of sweetness, while the marinated chicken becomes tender and juicy after being deep-fried to a perfect golden brown. Traditionally enjoyed as an appetizer or a main course, this dish is not only a feast for the palate but also a visual delight, making it a popular choice in Thai cuisine. With roots in Thai street food culture, Gai Hor Bai Toey showcases the skillful use of local ingredients, reflecting the harmonious balance of flavors that Thai cooking is known for.
Ingredients
- for frying Vegetable oil
- 1/2 teaspoon Black pepper
- 1 tablespoon Sugar
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons, chopped Coriander roots
- 4 cloves, minced Garlic
- 10-12, trimmed Pandan leaves
- 1 pound, boneless and skinless Chicken thighs
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Course
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 12g
- Carbs: 6g
- Protein: 20g
- Sodium: 600mg
- Sugar: 2g
Instructions
- 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.
- 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.
- 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.
- 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.
- Once cooked, remove the chicken from the oil and drain on paper towels to remove excess oil. Allow to cool slightly before serving.
- 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!
Tips
- For a spicier twist, add some chopped Thai bird's eye chilies to the marinade.
- If you cannot find pandan leaves, you can substitute with banana leaves or serve the marinated chicken grilled for a different but delicious variation.