Thai Chicken In Pandan Leaves Recipe (Gai Hor Bai Toey)

• 250g diced chicken breast
• 1 tbsp coriander stalks
• 2 cloves garlic
• 1/2 teaspoon ground pepper
• 1/2 tbsp light soy sauce
  
• 1 1/2 tbsp oyster sauce
  
• 1/4 tbsp sesame oil
  
• Pandan leaves
• 2 1/2 tbsp sugar
• 1 tbsp water
• 1 1/2 tbsp light soy sauce
  
• 1/2 tbsp dark soy sauce
  
• 1/4 teaspoon salt
• 1/2 tbsp sesame seeds

Cooking instructions

Step 1: Begin by adding 2 cloves of garlic and 1 tbsp of coriander stalks to a mortar and pestle, and crushing them into a paste.

Step 2: Then place the paste into a mixing bowl along with 250g diced chicken breast, 1/2 teaspoon of ground pepper, 1/4 tbsp of sesame oil, 1 1/2 tbsp of oyster sauce and 1/2 tbsp of light soy sauce, and mix everything together, then leave the chicken to marinate for about 2 hours.

Step 3: Once the chicken has finished marinating, take a pandan leaf, and fold it as demonstrated by cherry in the video, wrapping each cube of chicken in one leaf.

Step 4: Once all the chicken cubes are wrapped in pandan leaves, deep fry them for about 5 minutes until they are golden brown, then set them aside on some paper towel to absorb any excess oil.

Step 5: Now we just need to make the dipping sauce. Lightly toast 1/2 tbsp of sesame seeds until they are light brown, then set them aside.

Step 6: Then add 1 1/2 tbsp of light soy sauce, 1/2 tbsp of dark soy sauce, 1 tbsp of water, 2 1/2 tbsp of sugar and 1/4 teaspoon of salt to a saucepan, and heat and stir on a low heat until the sugar has dissolved in the sauce. Finally add in the toasted sesame seeds, stir, then serve and enjoy with the chicken in pandan leaves!