Gai Hor Bai Toey (Fried Chicken in wrapped Pandan Leaves)

Fragrant screwpine or pandan leaves add their subtle fragrance to this fried chicken. Pandan leaves can be bought in the Asian Grocery store. Look in the frozen section.

INGREDIENTS

• 2 lbs of chicken thighs (breast meat will work too)
• 20 Pandan Leaves
• Oil for deep frying

Marinade

• 2 tbsp of Light soya sauce
  
• 2 tbsp of oyster sauce
• 1 tsp of sugar
• 2 tsp of sesame oil
• 1 tsp of each of garlic and coriander root pounded together into a paste

Sauce

• 1 cup of distilled white vinegar
• 1/2 cup sugar
• 2 tbsp black soya sauce
• 1 tsp white sesame seeds, fried
• 1/4 tsp of salt

1. Debone chicken and cut thighs inro 4 pieces. Mix marinade and marinate the chicken meat for 3 hours. Mix sauce ingredients and set aside
2. Wrap 2 or 3 pieces of chicken with pandan leaves to form a bundle (see photo). Deep fry until fragrant.
   
3. Serve with dipping sauce and steamed rice. ( Omit pandan leaves if not available.