In my last post, I wrote about my
third time lucky successful attempt at a Thai-inspired soufflé using coconut milk and pandan leaves.
I happened to have a few leaves left over so I made another Thai favourite: Gai Bai Toey, which are marinated chicken pieces wrapped in the leaves and then deep fried for several minutes. I have to say, it was some of the tastiest chicken I have ever eaten. The trick is to marinate the chicken for at least 3 hours.
The leaves are wrapped around the chicken just before frying where they protect the meat from being overcooked and infuse it with the wonderful pandan aroma. The delicately thin leaves are surprisingly hardy and can withstand being tied in a knot and then deep-fried.
Don't be put off by the fact that they're deep-fried: the pandan leaves seem to save the chicken from being oily. The meat is succulent and tender with just the right amount of crispiness on the outside.
Tying the leaves around the chicken can be a bit tricky but because the leaves are so hardy, if you make a mistake, you can try again and again without fear of tearing them. Just make sure that most of the meat is enclosed in a little parcel.
This recipe is an excellent appetizer to serve at parties to wow your guests but they have to be ok with using their fingers a little! They won't be disappointed.