Thai Pandan Chicken (Gai Haw Bai Toey)
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Reader Rating: (1 Vote)


  • 500 g chicken breast, cut into 2×2 inch cube
  • 1 Tablespoon soy sauce
  • 2 Tablespoon oyster sauce
  • 1 Tablespoon sesame oil
  • 2 Tablespoon brown sugar
  • 2 Tablespoon minced fresh ginger
  • 1 Tablespoon vinegar
  • Pandan (screw pine) leaves
  • cooking oil for frying


  1. Wash chicken breast and pat dry with paper towel.
  2. Mix together soy sauce, oyster sauce, sesame oil, sugar, ginger and vinegar in a deep bowl.
  3. Add the chicken breast to the mixture and mix until all sides are covered. Let it marinate for at least 1 hour. Can also be placed in the fridge overnight covered with plastic wrap.
  4. Wrap each piece in pandan or screw pine leaves using a toothpick to hold them in place.
  5. Deep fry until the golden brown.
  6. Serve while hot.

View the original recipe from Foxy Folksy
Images by Foxy Folksy

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