Thai Pandan Leaf Chicken

Succulent fried Chicken flavored with Thai Marinade, wrapped in Pandan Leaves, to give a mind-blowing- unique blend of aroma and spice.

Thai Pandan Leaf Chicken

Gai Hor Bai Toey [ไก่ห่อใบเตย]

® This is a RAS signature Recipe©

Detailed introduction, more images, and Video on how to wrap Pandan Chicken.
available on the Intro page ⇓.

Total time includes Marination / Refrigeration time of 3 hours.

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Thai Pandan Leaf Chicken

Author: Shana Shameer

Prep Time 30 mins Cook Time 15 mins Total Time 3 hrs 45 mins

Servings: 4

Description

Delightful chicken bites, marinated with Thai seasoning and wrapped in the fragrant pandan leaves before deep frying. The chicken retains moisture, making it extremely flavourful and tender. The beautiful presentation of the vibrant green pandan leaves wrapped around the golden fried chicken also creates visual appeal. This is a fun recipe, for those new to Thai cooking.

Ingredients

Servings

• 500 gms Boneless chicken (boneless leg / thigh is best)

• 1 tsp each Garlic & Ginger (crushed together to a paste)

• 3 Dried Red chillies (the long shriveled, mild variety - soaked in warm water for 20 minutes)

• 4 Shallots

• 1 small chunk Fresh ginger (2-3 tsp)

• 4-5 large cloves Garlic

• 1-2 stalks Lemon grass (use only the peeled central white and light green parts)

• 5 Coriander roots (preferred -If unavailable, you can use the 1 Tbsp the stem portion combined with coriander seeds)

• ¼ tsp Fresh turmeric root (OR turmeric powder)

• 2 tsp Light soy sauce

• 2 tsp Oyster sauce (or Worcestershire sauce)

• 1 tsp Thai Fish sauce (omit if unavailable)

• 1 tsp Sesame oil

• ½ tsp Salt (or to taste)

• ½ tsp White Pepper powder

• 1 tsp sugar

• 1 Tbsp cornflour

• ½ cup Coconut milk powder (If you cant find the powder - you can use thick coconut cream but it loosens/dilutes the marinade quite a bit)

• 10-15 Pandan leaves (washed and wiped clean)

• As required Sunflower oil (for deep frying)

Instructions:

Video ON

1. Cut the chicken into 4 × 3 cm / 2 × 1½ inches chunks (approximately).
2. Marinate the chicken in the ginger and garlic pastes and some salt for 15 minutes.
3. Grind together the shallots, ginger, garlic, turmeric, lemongrass, coriander root/seeds and soaked dry chili smoothly. ( Using a pestle and mortar gives the best taste but it involves some amount of elbow grease- alternatively you can just use a good mixer/grinder).
4. Add all the other ingredients to this ground mixture and stir well till you get a homogenous mixture. (If using coconut cream be careful not to let the mix go runny).
5. Add this mixture to the previously marinated chicken and allow to marinate again in the fridge for at least 3 hours.
6. Wrap the chicken in the traditional method as shown in the video.
7. Or if you find it easier, simply cut the leaves into strips of about 12 cm/ 4.5 inches. Use two strips for each marinated piece of chicken covering from opposite sides so that the sides remain open. Secure with toothpicks.
8. Heat oil in a small wok till a strip of leaf sizzles. Add only a couple of wrapped pieces at a time. Fry covered reducing heat to medium for about 1-2 minutes turning the chicken once mid-way. Fry till a light golden brown color is achieved. Check one piece for doneness.
9. Drain on kitchen paper towels. Serve with lemon wedges or the traditional black sauce (I don’t care for this much though, I feel it overpowers all the delicate flavors of the delicious marinated Pandan chicken.

Note

Key Ingredients: Chicken, Pandan Leaves. Dried Chili, Ginger, Garlic, Shallots, Lemongrass, Turmeric, Coconut Milk Powder, Coriander Root, Soy Sauce, Fish Sauce, Worcester Sauce, Sugar, White Pepper Powder, Cornflour, Sesame Oil, Oil,