📝 About This Recipe
Gai Hor Bai Toey is a crown jewel of Thai appetizers, featuring succulent chunks of chicken thigh steeped in a rich, aromatic marinade before being intricately wrapped in fragrant pandan leaves. As the chicken fries, the leaves act as a natural parchment, sealing in the juices while infusing the meat with a unique, nutty-vanilla floral essence. The result is a smoky, tender delicacy that offers a sensory journey through the heart of Bangkok's vibrant culinary scene.
🥗 Ingredients
The Chicken & Marinade
- 500 grams Boneless, skinless chicken thighs (cut into 1.5-inch bite-sized cubes)
- 3 pieces Coriander roots (cleaned and finely chopped)
- 4 pieces Garlic cloves (peeled)
- 1 teaspoon White peppercorns (whole)
- 2 tablespoons Oyster sauce
- 1 tablespoon Light soy sauce
- 1 tablespoon Toasted sesame oil
- 2 tablespoons Coconut milk (full fat)
- 1 tablespoon Palm sugar (finely grated)
- 1 teaspoon Ginger juice (freshly squeezed)
The Wrapping & Frying
- 20-25 pieces Large Pandan leaves (fresh, washed and dried)
- 3 cups Neutral frying oil (such as canola or rice bran oil)
- 20 pieces Toothpicks (optional, to secure leaves)
Sweet Sesame Dipping Sauce
- 2 tablespoons Dark soy sauce
- 2 tablespoons Water
- 3 tablespoons Granulated sugar
- 1/4 teaspoon Salt
- 1 tablespoon White sesame seeds (toasted)
👨🍳 Instructions
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1
Prepare the aromatic paste by pounding the coriander roots, garlic, and white peppercorns in a mortar and pestle until a smooth, fragrant paste forms.
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2
In a large mixing bowl, combine the aromatic paste with oyster sauce, light soy sauce, sesame oil, coconut milk, palm sugar, and ginger juice. Whisk until the sugar is fully dissolved.
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3
Add the chicken cubes to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
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4
While the chicken marinates, prepare the dipping sauce: combine dark soy sauce, water, sugar, and salt in a small saucepan. Simmer over medium heat until thickened into a light syrup. Stir in toasted sesame seeds and set aside to cool.
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5
Wipe the pandan leaves with a damp cloth to clean them. If they are too stiff, blanch them quickly in hot water for 10 seconds to make them pliable, then dry immediately.
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6
To wrap: Create a 'pocket' by folding a pandan leaf into a triangle shape at the base. Place a piece of marinated chicken inside the fold.
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7
Continue wrapping the leaf around the chicken tightly, following the natural shape of the leaf to form a small parcel. Tuck the end of the leaf into the folds or secure with a toothpick if necessary.
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8
Repeat the process until all chicken pieces are securely wrapped in their emerald green jackets.
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9
Heat the frying oil in a deep pan or wok to 170°C (340°F). You can test the heat by dipping the end of a pandan leaf; it should sizzle immediately.
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10
Carefully lower the parcels into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy chicken.
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11
Fry for 4-6 minutes, turning occasionally. The leaves will darken and become slightly crispy, while the chicken inside steams to perfection.
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12
Remove the parcels using a slotted spoon and drain them on a wire rack or paper towels. Let them rest for 3 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content ensures the meat stays juicy during the deep-frying process. If you cannot find fresh pandan leaves, frozen ones work well—just thaw them completely and pat dry before wrapping. Ensure the chicken is at room temperature for 15 minutes before frying to ensure even cooking through the leaf layers. Be careful not to over-fry; the goal is a dark green leaf and cooked chicken, not a charred black leaf which can impart bitterness. Serve with a pair of kitchen shears so guests can easily snip open the fragrant parcels at the table.
🍽️ Serving Suggestions
Serve alongside a chilled glass of Thai Iced Tea or a crisp Singha beer to balance the savory-sweet notes. Pair with a refreshing Thai Cucumber Salad (Ajat) to provide a vinegary crunch against the tender chicken. Include a side of Jasmine rice if serving as a main course, allowing the rice to soak up any excess dipping sauce. Present on a dark ceramic platter garnished with fresh cilantro sprigs and sliced red bird's eye chilies for a pop of color.