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Thai Pandan Chicken - Gai Haw Bai Toey

You've got to try this aromatic and savory Thai pandan chicken recipe! Gai haw bai toey is a Thai dish of fried chicken wrapped in pandan leaves.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Asian, Thai
Keyword: gai haw bai toey, pandan chicken
Servings: 4
Calories: 193kcal
Author: Bebs


  • 1 pound chicken breast - cut into 2x2 inch (5x5 cm) cube
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh ginger - minced
  • 1 tablespoon vinegar
  • Pandan (screwpine) leaves
  • cooking oil - for frying
  • ½ cup sweet chili sauce


  • Wash chicken breast and pat dry with paper towel.
  • Mix together soy sauce, oyster sauce, sesame oil, sugar, ginger and vinegar in a deep bowl. 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.
  • Wrap each piece in pandan or screwpine leaves using a toothpick to hold them in place.
  • Place the wrapped chicken on a plate and steam in a steamer for 5 minutes. Take the chicken pieces and place on a kitchen paper towel to remove excess liquids. Reserve the drippings. Fry the wrapped chicken in hot oil until the golden brown.
  • To make the dipping sauce, in a small bowl, combine and mix the drippings with the sweet chili sauce.
  • Serve the Pandan Chicken while still warm with the dipping sauce.


Calories: 193kcal | Carbohydrates: 7g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 631mg | Potassium: 443mg | Fiber: 0g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 14mg | Iron: 0.5mg