Spiced Chicken and Pandan Leaves (Gai How Bi Towey)

Deep-fried chicken parcels marinated in Thai spices, wrapped in pandan leaves, and served with a tangy ginger dipping sauce.

Chicken Appetiser Deep-Fried Thai Pandan

Estimated Nutrition

Calories

72.5

kcal / serving

1450 kcal total

Carbs

2.9g

per serving

58.2 g total

Fat

4.1g

per serving

82.4 g total

Protein

5.9g

per serving

118.5 g total

Cook Time

minutes

Serves

pieces

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

crushed

pinch

Sugar

for sauce

CondimentsSauces

tbsp

Thai Fish Sauce

for marinade

tbsp

Dark Soy Sauce

for marinade

0.5

tbsp

Thai Fish Sauce

for sauce

0.5

tbsp

Soy Sauce

for sauce

0.5

tbsp

Rice Vinegar

for sauce

Fruits

piece

Lime

cut into wedges for serving

Liquids

squeeze

Lime Juice

fresh

Meat

500

Chicken Breast

skinless, cut into bite-sized pieces

NutsSeeds

piece

Garlic

cloves, chopped

piece

Coriander

roots, washed and finely chopped

Galangal

coarsely grated

pinch

White Pepper

to taste

piece

Pandan Leaf

whole leaves

OilsFats

tbsp

Sesame Oil

for marinade

500

Vegetable Oil

for frying

tbsp

Sesame Oil

for sauce

Vegetables

Ginger

finely grated, juice only

Method

Pound garlic, coriander root, galangal, and palm sugar into a smooth paste using a pestle and mortar.

Drain the parcels on kitchen paper and serve with sauce and lime wedges.

Fry the parcels in batches for 8 minutes until the chicken is cooked and leaves are golden-brown.

Heat oil in a pan or deep-fryer to 180°C.

Wrap each piece of chicken in a pandan leaf, trim the stalk, and secure with a cocktail stick.

Blanch pandan leaves in boiling water for 30 seconds then dry them with kitchen paper.

Mix all sauce ingredients together in a bowl and set aside for serving.

Cover the chicken and marinate in the refrigerator for 30 minutes.

Combine the paste with lime juice, white pepper, sesame oil, fish sauce, soy sauce, and chicken.