Gai Hor Bai Toey

Nutrition · per serving

Steps

1. 1

   Rinse the pandan leaves and pat them dry. If the leaves are stiff, briefly bend and roll each one to soften without tearing; this makes wrapping much easier. Tie any torn ends into a loose knot if needed to test flexibility.

   12 large leaves pandan leaves
2. 2

   In a bowl, combine the chicken thigh with coconut milk, fish sauce, oyster sauce, light soy sauce, sesame oil, garlic, coriander root, white pepper, and cornstarch. Mix until every piece is evenly coated and slightly tacky. Let it stand for 10 minutes while you prepare the sauce; this short rest helps the aromatics penetrate and the cornstarch cling for a juicier fry.

   300 g boneless skinless chicken thigh, cut into 10-12 bite-size pieces40 ml coconut milk15 ml fish sauce15 ml oyster sauce10 ml light soy sauce5 ml sesame oil10 g garlic, finely pounded8 g coriander root, finely pounded1 g ground white pepper8 g cornstarch
3. 3

   Make the dipping sauce: put the light soy sauce, dark sweet soy sauce, water, palm sugar, rice vinegar, toasted sesame seeds, and sliced red chili into a small saucepan. Simmer over low heat for 2-3 minutes, stirring until the sugar dissolves and the sauce lightly thickens. Set aside; it should taste sweet-salty with a gentle tang.

   20 ml light soy sauce20 ml dark sweet soy sauce20 ml water12 g palm sugar5 ml rice vinegar3 g toasted sesame seeds5 g red chili, finely sliced
4. 4

   Wrap the chicken parcels one by one: place a piece of marinated chicken near the lower third of a pandan leaf, fold the leaf over it, wrap snugly, then tuck or thread the end through the loop to secure. The parcel should be tight enough to hold its shape but not so tight that the leaf splits. Repeat with all chicken pieces.

   300 g boneless skinless chicken thigh, cut into 10-12 bite-size pieces12 large leaves pandan leaves
5. 5

   Heat the neutral oil in a small deep pot or wok to 170-175 C. Fry the parcels in 2 batches for 4-5 minutes per batch, turning once or twice, until the pandan leaves darken, the chicken is cooked through, and the aroma becomes intensely fragrant. Do not overcrowd the pan or the oil temperature will drop. The chicken should reach 74 C at the center, or the juices should run clear when one parcel is opened.

   600 ml neutral oil for deep-frying
6. 6

   Drain the fried parcels on a rack or paper towel for 1-2 minutes. Serve hot with the sweet soy dipping sauce on the side. Guests unwrap the pandan leaves before eating the chicken inside.

   1 batch Sweet soy dipping sauce

Origin & History

Gai Hor Bai Toey is a classic Thai restaurant dish in which marinated chicken is wrapped in fragrant pandan leaves before frying. The technique highlights pandan's floral aroma and reflects the Thai balance of savory, sweet, and herbal flavors, often served with a sweet soy-based dipping sauce.