Air Fryer Pandan Chicken Recipe (Gai Hor Bai Toey)

Chicken thighs: Cut into bite-sized pieces, these provide a juicy and tender base for the dish.

Pandan leaves: Washed and dried, these leaves are used to wrap the chicken, infusing it with a unique aroma.

Soy sauce: Adds a salty and savory flavor to the marinade.

Oyster sauce: Contributes a rich, umami taste to the dish.

Fish sauce: Enhances the depth of flavor with its distinctive, salty profile.

Sugar: Balances the savory elements with a touch of sweetness.

Sesame oil: Adds a nutty aroma and flavor to the marinade.

Garlic: Minced, it provides a pungent and aromatic base for the marinade.

When wrapping the chicken with pandan leaves, ensure the leaves are pliable by soaking them in warm water for a few minutes if they feel too stiff. This will make them easier to handle and less likely to tear, ensuring a secure wrap that holds the marinade and flavors inside during the air frying process.

• chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will work well in this recipe, though it may be slightly less juicy than thighs.

• pandan leaves - Substitute with banana leaves: Banana leaves can provide a similar wrapping function and impart a subtle flavor, though not the same as pandan.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor to soy sauce.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar thick consistency and sweet-savory flavor profile.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich texture, though it lacks the nutty flavor of sesame oil.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent than fresh garlic.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the pandan leaves soggy.

• For short-term storage, place the pandan chicken in an airtight container. Store in the refrigerator for up to 3 days. Ensure the container is well-sealed to maintain the freshness and aroma of the pandan leaves.

• For longer storage, consider freezing. Wrap each piece of pandan chicken individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to reheat only the amount you need.

• Place the individually wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of storage time. The pandan chicken can be frozen for up to 2 months.

• When ready to reheat, thaw the pandan chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat in the air fryer at 180°C (350°F) for about 5-7 minutes or until heated through. This method helps retain the crispiness of the pandan leaves and the juiciness of the chicken.

• Alternatively, you can reheat in the oven. Preheat the oven to 180°C (350°F) and place the pandan chicken on a baking sheet. Heat for about 10 minutes or until thoroughly warmed.

• Avoid microwaving, as it can make the pandan leaves rubbery and the chicken unevenly heated.

• Preheat your air fryer to 160°C (320°F). Place the leftover pandan chicken in the basket, ensuring they are not overcrowded. Heat for 5-7 minutes, or until warmed through. This method helps retain the crispiness of the pandan leaves.

• For a quick microwave option, place the pandan chicken on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Heat on medium power for 2-3 minutes, checking halfway to ensure even heating.

• If you prefer using an oven, preheat it to 180°C (350°F). Arrange the pandan chicken on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for 10-12 minutes, or until heated through.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of sesame oil or olive oil. Place the pandan chicken in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally to ensure even warming.

• For a steaming method, set up a steamer basket over boiling water. Place the pandan chicken in the basket, cover, and steam for 5-8 minutes. This method keeps the chicken moist and tender.

• Mixing bowl: Use this to combine the chicken with the marinade ingredients.

• Measuring spoons: These are essential for accurately measuring the soy sauce, oyster sauce, fish sauce, sugar, and sesame oil.

• Garlic press: This tool will help you mince the garlic efficiently.

• Pandan leaves: These are used to wrap the marinated chicken pieces.

• Toothpicks: Use these to secure the pandan leaves around the chicken pieces.

• Air fryer: This is the main cooking appliance used to cook the wrapped chicken.

• Tongs: Handy for placing and removing the chicken pieces from the air fryer basket.

• Cutting board: Use this as a surface to cut the chicken thighs into bite-sized pieces.

• Knife: Essential for cutting the chicken into the required sizes.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Use pre-cut chicken: Buy pre-cut chicken thighs to avoid the hassle of cutting them into bite-sized pieces.

Batch wrapping: Wrap multiple pieces of chicken with pandan leaves at once to speed up the process.

Preheat the air fryer: Preheat the air fryer while wrapping the chicken to save time.

Use a timer: Set a timer to ensure you don’t overcook or undercook the chicken.