Roast Thai Pandan Chicken (Gai Hor Bai Toey)

This dish is a classic and perennial favourite. I roasted this instead of the traditional way of steaming and deep frying the chicken.

I love pandan leaves. They are a real sensation. Everything from sweets to savouries can taste so much better with the addition of pandan leaves.

Thai Pandan Chicken is an internationally renowned dish that utilises pandan leaves. It’s a good dish to start with if you are new to using pandan leaves in your cooking.

Traditionally, the dish is steamed and then deep fried or simply just deep fried. The pieces of chicken are also cut into small pieces and then individually wrapped in pandan leaves.

For me, I wanted this to be an easy week night meal so I shortened the process. I also have an aversion to deep drying at home. So, I just wrapped the whole chicken thigh with pandan leaves and roasted it. The verdict? It may not be as pretty to look at but it sure did taste good! Oh, and so easy to do as well. The marinade really gets into the chicken meat. Scrumptious!

I have made this twice already, once with coconut milk and the other time without. I would say, if you can, keep the coconut milk in as it just brings all the flavours together. Another note, try not to skimp on the marinade time, it really allows the flavours to get into the chicken.

Roast and eat with a side salad for a totally delicious and easy meal.

Click Here for Printable Recipe

Recipe for Roast Thai Pandan Chicken (Gai Hor Bai Toey)

(Recipe adapted from Saveur Magazine)

Serves 4

Ingredients

8 Skinless Chicken Thighs

3 Tbsp Brown Sugar

½ tsp White Pepper

¼ tsp Salt

4 cloves Garlic (peeled)

4 stems of Coriander (chopped)

1” piece Ginger (peeled and sliced)

1½ Tbsp Coconut Milk

1 Tbsp Sesame Oil

1 Tbsp Worcestershire Sauce

1 Tbsp Dark Soy Sauce

2½ tsp Oyster Sauce

2 tsp Cornflour

8-10 Pandan Leaves (wipe clean)

Method 

1. Put the brown sugar, pepper, salt, garlic, coriander and ginger in a blender. Add some water and blend. Add in the coconut milk, sesame oil, Worcestershire sauce, dark soy sauce, oyster sauce and cornflour. Blend until smooth.

2. Put you chicken thighs into a deep dish and pour the marinade over. Coat the chicken evenly. Cover with cling wrap and leave in the fridge to marinade for at least 4 hours.

3. When it’s time to roast the chicken, heat your oven to 180C. Wrap pandan leaves around each chicken thigh and tie the leaf in a knot. Arrange chicken thighs onto a roasting tin and roast for 45 minutes or until chicken thighs are cooked. Don’t throw away any excess marinade, halfway through the roasting time, baste the chicken with the excess marinade and continue to roast.