Thai Pandan Fried Chicken: Crispy & Aromatic Delight

Thai Pandan Fried Chicken (Gai Hor Bai Toey)

Embark on a culinary journey with the delightful Thai Pandan Fried Chicken, a beloved dish that offers an aromatic twist on traditional fried chicken. Known for its distinctive pandan leaf wrapping and flavorful marinade, this recipe ensures every bite is tender, fragrant, and bursting with exotic flavors.

Ingredients

For the Chicken:

• 500g chicken thigh fillets
• Fresh pandan leaves (for wrapping)

Marinade:

• 4 cloves garlic, finely minced
• 1 thumb-sized piece of ginger, finely minced
• 1 teaspoon coriander seeds, finely ground
• 3 stalks lemongrass, white part only, finely minced
• 3 tablespoons palm sugar
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (Kikkoman preferred)
• 2 tablespoons sweet soy sauce
• 1/2 teaspoon ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 4 tablespoons pandan leaf water (from 4 pandan leaves and water)

For the Sauce:

• 1 tablespoon white vinegar
• 1 teaspoon granulated sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 3 red chili peppers, finely chopped
• Salt to taste
• Mushroom seasoning (optional, for added umami)

Instructions

1. Prepare the Chicken:

   • Cut the chicken thigh fillets into bite-sized pieces. Using a fork, gently poke the pieces to allow the marinade to penetrate deeply.
   • In a large bowl, combine all the marinade ingredients: minced garlic, ginger, ground coriander, minced lemongrass, palm sugar, sesame oil, soy sauce, sweet soy sauce, ground black pepper, granulated sugar, Worcestershire sauce, and salt. Mix well until the sugar is dissolved.
   • Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour. For best results, allow it to marinate overnight to absorb all the flavors.

2. Wrap the Chicken:

   • Rinse and pat dry the pandan leaves. Cut them into strips if they are too large. Wrap each marinated chicken piece in a pandan leaf, securing it with toothpicks or small skewers to keep the wrap intact.

3. Fry the Chicken:

   • Heat a generous amount of oil in a deep skillet or wok over medium heat. Ensure there’s enough oil for the chicken to be partially submerged.
   • Carefully add the pandan-wrapped chicken pieces to the hot oil. Fry the chicken until it is golden brown and cooked through, about 8-10 minutes, depending on the size of the pieces. Turn occasionally for even cooking.
   • Remove the chicken from the oil and drain on paper towels to remove excess oil.

4. Prepare the Sauce:

   • In a small bowl, mix together the white vinegar, granulated sugar, soy sauce, and sesame oil.
   • Add the finely chopped red chili peppers and adjust the salt and mushroom seasoning to taste. Stir well to combine all the ingredients.

5. Serve:

   • Serve the hot, crispy pandan fried chicken with the spicy dipping sauce on the side. This dish pairs wonderfully with jasmine rice or as an accompaniment to other Thai-inspired dishes.

Enjoy the unique blend of flavors and aromas in this Thai Pandan Fried Chicken, a dish that promises to elevate any meal with its distinctive taste and fragrant aroma.