Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)
In this recipe, steaming the chicken in pandan before deep frying adds a nutty flavor to the meat.
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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
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