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Gai Haw Bai Toey (Fried Chicken in Pandan Leaves)

Gai Haw Bai Toey (Fried Chicken in Pandan Leaves)

Enjoy the tasty and filling flavor of pandan leaves that give you the nostalgic and refreshing feeling of a perfect afternoon Filipino meal.

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  • 1/2 kilo Magnolia Chicken Thigh Fillets, halved
  • 1 tbsp garlic, chopped
  • 2 tbsps shallots, chopped
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp fresh coriander leaves, chopped
  • 1 tbsp lemon grass, chopped
  • 20 pcs black peppercorns, crushed
  • 2 tsps salt
  • 2 tbsps soy sauce
  • 1 1/3 cup thick coconut milk
  • 1 tbsp brown sugar
  • fresh pandan leaves
  • cooking oil (for deep-frying)
  • Thai chicken dip


  1. Place garlic, shallots, ginger, coriander leaves, lemon grass, peppercorns and salt in a mortar and pestle.

  2. Pound into a smooth paste.

  3. Transfer to a shallow dish and add soy sauce, coconut milk and brown sugar.

  4. Stir to blend thoroughly then add chicken.

  5. Marinate for at least 40 minutes.

  6. Wrap a piece of chicken (still coated with marinade) in pandan leaf securely.

  7. Heat oil in a wok until it starts to smoke and fry the chicken until tender, approximately 10 minutes.

  8. Remove with a slotted spoon and transfer directly to serving plate.

  9. Serve with Thai chicken dip.

  10. Recipe good for 16 pax.

For more instructions on this recipe, please watch the video below.

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