Pandan Chicken (Kai Ho Bai Toey)
ไก่ห่อใบเตย Kai Ho Bai ToeySay it: kai ho bai toy
Pandan chicken is a beloved Thai appetizer from Central Thailand where bite-sized pieces of chicken are marinated in a fragrant blend of soy sauce, garlic, and coriander root, then wrapped in aromatic pandan leaves and deep-fried until golden. The leaves infuse the chicken with a unique grassy, floral sweetness while keeping the meat juicy. It is commonly enjoyed as a starter or snack at family gatherings and street food stalls, often served with a sweet-and-savory dipping sauce.
Pandan Chicken (Kai Ho Bai Toey)
ไก่ห่อใบเตย, Kai Ho Bai Toey
Pronounced kai ho bai toy
- Serves
- 4
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dipping sauce
Method
In a large bowl, combine oyster sauce, light soy sauce, sesame oil, sugar, chopped garlic, coriander root (or cilantro stems), and white pepper. Mix well until the sugar dissolves.
Add the chicken pieces to the marinade, tossing thoroughly to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Prepare the pandan leaves by washing them and patting dry. If using frozen leaves, ensure they are fully thawed and pliable.
Take one piece of marinated chicken and wrap it snugly in a pandan leaf: fold the leaf around the chicken in a tight parcel, securing the end by tucking it in or using a small toothpick if needed. Repeat with remaining chicken.
Heat the vegetable oil in a deep pot or wok to 350°F (175°C). The oil should be deep enough to submerge the parcels.
Fry the wrapped chicken parcels in batches for 4-5 minutes, turning occasionally, until the leaves are deep green and the chicken is cooked through and golden where visible.
Remove with a slotted spoon and drain on paper towels. Let rest for 1 minute before serving.
While the chicken fries, make the dipping sauce: combine sugar, vinegar, water, and salt in a small saucepan. Bring to a boil, stirring until sugar dissolves, then remove from heat and let cool. Stir in cucumber and chili slices.
Serve the hot pandan chicken parcels with the dipping sauce on the side.
Regional variants
Some cooks add a splash of Thai whiskey or Shaoxing wine to the marinade for extra tenderness. In modern versions, the sauce is sometimes replaced with a Thai sweet chili sauce.
Cook's notes
- Pandan leaves are available frozen in Asian markets; fresh ones give the strongest aroma but frozen work very well.
- Do not over-marinate beyond 24 hours or the chicken may become too salty.
- Test one parcel first to ensure the oil temperature is correct; the chicken should reach 165°F (74°C) internally.
Serve with
Sweet-tangy vinegar dipping sauce, sticky rice, and fresh cucumber slices.
Make ahead and storage
Marinate the chicken up to 24 hours ahead. Fry just before serving for maximum crispness; leftovers can be reheated in a 350°F (175°C) oven for 10 minutes.
