Pandan Leaf Chicken
If you’ve been following me for a while you know that my family owned and operated a popular Thai restaurant in Nashville for over 40 years. What you might not know is my uncle actually ran his own excellent Thai restaurant down the street from ours! His special menu item was this pandan leaf chicken, or gai haw bai thuey in Thai. Now as a chef, I’m in awe of how he had this dish on his menu for so long. This pandan leaf chicken is totally worth it, but it is a lot of work, and every table must have ordered it!
Once you figure out how to best wrap the leaf to make a secure little chicken parcel, you can deep fry them just like he did, throw them on the grill, or broil them like I did in the video. Either way you cook it, it’ll come out amazing paired with sticky rice and a traditional tamarind soy sauce for dipping!
Mix boneless chicken thoroughly with crushed garlic, white pepper, sugar, salt, coriander, chopped cilantro, oyster sauce and black soy sauce. Let marinate for 2 hours.
Wrap bites of chicken in pandan leaves, then cook via deep fry, grill, or broil.
Serve with sprinkle of fried garlic.