How to Cook Perfect Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

How to Cook Perfect Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) Delicious, fresh and tasty.

Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken). Thai Pandan Chicken Recipe - Artful, Aromatic Cooking. Thai chicken wrapped in (Pandanus) leaves is a frequently ordered item at Thai Restaurants. They make great hors-d'oeuvres and can also be served as a side dish.

Gai haw bai toey is a Thai dish of fried chicken wrapped in pandan leaves.

Each piece of chicken is wrapped in pandan or screwpine leaf that give them this wonderful taste and aroma and keeps the meat juicy even after being deep fried.

Remove and drain; Serve with the prepared dipping sauce; Prepare the dipping sauce by adding all dipping ingredients in the sauce pan.

You can have Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

1. Prepare 1 of thigh Chicken thigh.

2. Prepare 5 of Pandan leaves (called "bai toey" in Thai).

3. Prepare 4 of Cilantro root.

4. Prepare 1 clove of Garlic.

5. You need 1 piece of Ginger.

6. Prepare 2 tbsp of Toasted sesame seeds.

7. Prepare 1 tbsp of Fish sauce.

8. Prepare 1 tbsp of Milk.

9. You need 1 pinch of Umami seasoning.

10. You need 1 of Egg white.

11. You need 1 of Sweet chilli sauce.

12. Prepare 6 of Peanuts.

13. You need 1/2 of Cucumber.

Gai Hor Bai Toey [ไก่ห่อใบเตย] Succulent fried Chicken and Thai Marinade, wrapped in Pandan Leaves, to give a mind-blowing- unique blend of aroma and spice.

Total time is not inclusive of Marination / Refrigeration.

CHICKEN WRAPPED IN PANDAN LEAVES (GAI HAW BAI TOEY) by Thai Food Online.

Originally from Bangkok chicken wrapped in pandan leaves is a popular starter in most Thai restaurants around the world.

Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) instructions

1. Crush the garlic, and ginger with a mortar and pestle..

2. Grind the sesame seeds to a 80-90 percent grind..

3. Combine the egg white and milk in a bowl, mix well, then add the crushed ingredients, and nampla, and stir it up..

4. Chop the chicken thigh into bite-sized pieces, add them to the bowl, then allow the flavors to blend..

5. Cut the pandan leaves in half, then wrap the chicken (chimaki-style) by tying it in a knot-like fashion..

6. Return the chicken to the marinade, and for best results, let it sit in the refrigerator for a day. If youre in a hurry, marinate for at least 30 minutes..

7. Steam in a steamer..

8. Crush the peanuts and finely chop the cucumbers and add them to the chili sauce, then its ready..

9. Once the chicken finishes steaming, its done! Unwrap the chicken, dip it in the sauce, and enjoy..

10. Here is what they look like steamed..

11. These are "bai toey" or pandan leaves..

The pandan leaves give a vibrant aroma as well as keep the fried chicken juicy and moist inside.. however here its fragrant smell combined with the .

We had the Crispy Calamari - Very good but, standard and the dipping sauce was very thick and sweet ( Think honey like), Gai Hor Bai Toey(chicken in banana leaf) Delicious , Muk K In a wok, heat oil and deep-fry chicken until thoroughly cooked.

In a small pot, mix all ingredients and bring to boil.

Continue cooking until sauce is reduced to a thick gravy.

Chicken in Pandan Leaves, or Gai Hor Bai Toey, is another popular Thai dish with chicken marinated wrapped in pandan leaves and deep-fried, and serve with sesame sauce.