Photograph of the finished Kai ho bai toei

Thailand · Gà cuốn lá dứa chiên Kai ho bai toei

Kai ho bai toei

50 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.6 lb
  • Photograph of Pandan leaves Pandan leaves 48 leaves
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Coriander Coriander 2.8 oz
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Oil Oil 3 cups
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Cut the chicken thighs into 3cm cubes, then marinate them with soy sauce, oyster sauce, garlic, coriander roots, and pepper for 2 hours.
  2. 2 Choose long, flexible pandan leaves; crisp leaves will crack when folded and the meat will burst open when fried.
  3. 3 Fold the pandan leaf around the chicken piece to form a cone shape, then tuck the end of the leaf into the gap to seal it.
  4. 4 Deep-fry at 170 degrees for 6 minutes; the chicken is cooked when the leaves turn dark green.
  5. 5 Do not peel the leaves when serving; the pandan leaves are for retaining the aroma, and diners should open them themselves. Dip in a soy sauce and sugar sauce with roasted sesame seeds.

With an appliance

  • Air fryer 45 min

    Replace step 4: spray with oil and then steam in a hot air pot at 190 degrees for 16 minutes, flipping at minute 9; pandan leaves dry faster so remember to spray oil on both sides of the leaves.

Start cooking