Snack · 40 min · thai

Gai Hor Bai Toey (Pandan-Wrapped Chicken)

If you like chicken thigh pieces, you’ll love this Thai snack — 40 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Chicken thigh pieces
• 20 Pandan leaves
• 2 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp White pepper
• 4 cloves Garlic

Steps

1. Marinate the chicken thigh pieces in the oyster sauce, soy sauce, sesame oil, white pepper, and minced garlic for at least 1 hour. The small pieces absorb marinade fast. This is weeknight-friendly by design.
2. Wash the pandan leaves and pat them dry. Fold each leaf around a piece of chicken like a little parcel and secure with a toothpick. The parcel should be snug but not strangled. Steam needs room to circulate.
3. Deep-fry in 350°F oil for 6 to 8 minutes, until the chicken is cooked through and the parcels are fragrant. The pandan turns a deeper green and perfumes the oil beautifully.
4. Drain on a rack. Serve the parcels as-is and let everyone unwrap their own. Half the fun is the aromatic puff of pandan steam when you open one.
5. These are at their best hot from the fryer, but they reheat surprisingly well in a hot oven. Make extra; they vanish.

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