Recipes - Thai

Gai Hor Bai Toey (Thai Pandan Wrapped Chicken)
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Using aromatic pandan leaves as a neat little wrap to imbue the moist tender chicken cuts with a complex flavour, this Thai dish is a crowd pleaser with its unique taste and presentation. Chicken has never tasted so good!
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Thai









Ingredients:

500g chicken breast (sliced)
25 pandan leaves
200g vegetable oil

Marinade:

4 tbsp soy sauce
3 tbsp fresh milk
3 tbsp sesame oil
1 tbsp sugar
3 tbsp cornstarch
½ tsp white pepper
1 tbsp white sesame

Sauce

1 piece ginger (about 3cm)
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp soy sauce
3 tbsp sugar




Steps:
  1. Mix all Marinade ingredients in a bowl. Then add chicken and mix to coat evenly. Leave to marinate for at least 15 mins.
  2. To wrap the chicken, follow these step-by-step instructions:
    Step 1: Start folding with the non-shiny side up. Fold one end of the leaf back to form a small cone cup,
    Step 2: Using a chopstick, put about 1-2 pcs of chicken into the cone cup,
    Step 3: Bring the longer part of the leaf down to the front and back so that it wraps the chicken securely in the cone cup,
    Step 4: Take the same part of the leaf and slowly insert into the wrap from the bottom and out through the top,
    Step 5: Gently pull the leaf through and cut the excess part, leaving about 2 inches length. To make it more secure, insert the skewer through the centre. Repeat the process until all the chicken has been used.
  3. In a wok, heat oil and deep-fry chicken until thoroughly cooked.
  4. In a small pot, mix all ingredients and bring to boil. Continue cooking until sauce is reduced to a thick gravy.
  5. Serve pandan wrapped chicken with the gravy on the side.

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Gai Hor Bai Toey (Thai Pandan Wrapped Chicken)

Gai Hor Bai Toey (Thai Pandan Wrapped Chicken)

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Using aromatic pandan leaves as a neat little wrap to imbue the moist tender chicken cuts with a complex flavour, this Thai dish is a crowd pleaser with its unique taste and presentation. Chicken has never tasted so good!

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Thai
Ingredients

500g chicken breast (sliced)
25 pandan leaves
200g vegetable oil

Marinade:

4 tbsp soy sauce
3 tbsp fresh milk
3 tbsp sesame oil
1 tbsp sugar
3 tbsp cornstarch
½ tsp white pepper
1 tbsp white sesame

Sauce

1 piece ginger (about 3cm)
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp soy sauce
3 tbsp sugar

Instructions
  1. Mix all Marinade ingredients in a bowl. Then add chicken and mix to coat evenly. Leave to marinate for at least 15 mins.
  2. To wrap the chicken, follow these step-by-step instructions:
    Step 1: Start folding with the non-shiny side up. Fold one end of the leaf back to form a small cone cup,
    Step 2: Using a chopstick, put about 1-2 pcs of chicken into the cone cup,
    Step 3: Bring the longer part of the leaf down to the front and back so that it wraps the chicken securely in the cone cup,
    Step 4: Take the same part of the leaf and slowly insert into the wrap from the bottom and out through the top,
    Step 5: Gently pull the leaf through and cut the excess part, leaving about 2 inches length. To make it more secure, insert the skewer through the centre. Repeat the process until all the chicken has been used.
  3. In a wok, heat oil and deep-fry chicken until thoroughly cooked.
  4. In a small pot, mix all ingredients and bring to boil. Continue cooking until sauce is reduced to a thick gravy.
  5. Serve pandan wrapped chicken with the gravy on the side.

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