Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) | Saveur

Ingredients

• 5 tbsp. grated palm sugar or light brown sugar
• ½ tsp. ground white pepper
• ¼ tsp. kosher salt
• 4 cloves garlic, peeled
• 2 cilantro roots or 4 tender cilantro stems, chopped
• 1 (1") piece ginger, peeled and thinly sliced
• 1½ tbsp. coconut milk, preferably UHT from a carton
• 1 tbsp. toasted sesame oil
• 1 tbsp. Worcestershire sauce
• 2½ tsp. oyster sauce
• 3 tbsp. dark soy sauce
• 2 tsp. cornstarch
• 6 boneless, skinless chicken thighs, halved
• 1 tbsp. light soy sauce
• 1 tbsp. granulated sugar
• 1 tbsp. sesame seeds
• 12 (2" wide) fresh or frozen pandan leaves, rinsed or defrosted
• Canola oil, for frying