Thailand Gai Hor Bai Toey (Pandan-Wrapped Chicken)
Pieces of sesame-flavored chicken are wrapped in aromatic pandan leaves, then deep-fried to make this popular Thai appetizer. The leaves impart floral notes to the chicken, while the toasted sesame seeds give it a nutty flavor.
Recipe Servings: 4
Prep Time
30 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
25 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) soy sauce
- 1 Tbsp (15 ml) tapioca flour
- 1 Tbsp (15 ml) sesame oil
- 1 cup (140 g) chicken, boneless, cut into small, even pieces
- ¼ cup (38 g) sesame seeds, toasted
- 1 tsp (5 ml) ground black pepper
- 20 pandan leaves
- 1 cup (240 ml) vegetable oil
Directions
- Whisk together soy sauce, tapioca flour, and sesame oil in a bowl.
- Pour sauce over chicken, tossing to coat, and marinate for 10 minutes or longer.
- Sprinkle chicken with sesame seeds and black pepper, mixing well.
- Wrap each piece of chicken with pandan leaf, trimming leaves as needed.
- Heat vegetable oil in a wok set over medium heat.
- Fry wrapped chicken until cooked, about 5 minutes.
- Drain and serve immediately.
For Sauce:
For Chicken:
Notes
- Wrapped chicken pieces can be steamed before deep-frying.
- This dish can be served with a tamarind dipping sauce.
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