Thai Pandan Chicken Recipe

Thai Pandan Leaf Chicken

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Servings

4-5

Prep

30 min

Cook

15 min

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Thai Pandan Leaf Chicken

Gai Hor Bai Toey [ไก่ห่อใบเตย]

Total time is not inclusive of Marination / Refrigeration.

The Recipe Intro images and Video on how to make Thai Pandan Chicken. Also how to wrap Pandan Chicken. Check it out.

read the recipe introduction



Thai Pandan Leaf Chicken

Ingredients:

  • 500 gms ‏boneless chicken: boneless leg / thigh is best
  • 1 tsp each ‏of garlic and ginger, crushed to a paste
  • 3 ‏dried red chillies, the long shriveled, mild variety - soaked in warm water for 20 minutes
  • 4 ‏shallots
  • 1 small chunk (2-3 tsp) ‏fresh ginger
  • 4-5 large cloves ‏of garlic
  • 1-2 stalks ‏of lemon grass (use only the peeled central white and light green parts)
  • 5 ‏coriander roots(preferred) -If unavailable, you can use the stalk portion OR 1 Tbsp coriander seeds
  • ¼ tsp ‏fresh turmeric root OR turmeric powder
  • 2 tsp ‏light soy sauce
  • 2 tsp ‏Worcestershire  sauce  OR oyster 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 the marinade quite a bit
  • 10 to 15 ‏pandan leaves, washed and wiped clean
  • As required, ‏canola/sunflower oil for deep frying




Method:

  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.

Thai Pandan Leaf Chicken

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,

Let us know if you tried itThai Pandan Leaf Chicken.

read the recipe introduction


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