Chicken Deep Fried in Pandanus Leaves – Gai Hör Bai Thoei

I N F O Wrap chicken: hold lower end of sheet in left hand, upper end in right hand, then cross lower end of sheet over upper part of sheet to form a pocket, insert chicken, then pass long end of sheet over and under meat, then slide meat under sheet and tighten sheet – detailed as for a tie knot.

T H E R I T T H Chicken fillets cut into 5 pieces each.

Grind coriander roots with ginger, salt, garlic, star anise to taste and peppercorns in a mortar to a fine paste. Fold in vinegar, soy sauce, palm sugar, sesame oil and Worcestershire sauce. Marinate chicken in half of this mixture for one night or refrigerated for up to 3 days. Keep other half of mixture refrigerated for sauce.

Add about 1 tbsp of water to the dip before cooking. Remove meat from marinade and wrap each piece in a pandanus leaf.

Deep fry in oil over medium heat, do not burn! Drain and rest for about 1 minute, then bring to the table with a bowl of sauce sprinkled with sesame seeds.

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