Gai Hor Bai Toey

Screwpine Leaf-wrapped Chicken

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

This is a popular menu item found in Thai restaurants the world over. The screwpine leaves lend their unique floral fragrance and flavour to the chicken. Encased within the leaves, the chicken flesh is also kept moist and juicy even after frying.


  • 500 g chicken fillet, cut into bite-size pieces
  • 1 tablespoon sugar
  • 1


  1. Prepare the paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste. Transfer to a bowl.
  2. Mix the chicken with the paste. Add the sugar, sesame oil, fish sauce and dark soy sauce. Mix well and set aside to marinate for about 30 minutes.
  3. To wrap the marinated chicken, take a screwpine leaf and fold it, so the leng