Chicken parcels with Thai betel leaves

Ingredients

• 500 g Chicken (boneless, skinless thigh) (cut into large cubes)
• 3 cloves Garlic (finely chopped)
• 30 g Fresh cilantro (coarsely chopped)
• 2 c. à soupe Light soy sauce (about 30 ml)
• 1 c. à soupe Dark soy sauce (about 15 ml)
• 1 c. à soupe Oyster sauce (about 15 ml)
• 1 c. à café Sesame oil (for the marinade)
• 1 c. à café Sugar (white)
• 0.5 c. à café Ground black pepper (freshly ground)
• 8 large leaves Thai betel leaves (bai teteuil) (ends trimmed, tip cut)
• 200 ml Cooking oil (vegetable oil) (for frying)
• 4 c. à soupe Ready‑made sweet chili sauce (for serving, optional)
• 180 ml Water (for the sauce)

Instructions

1. Prepare the chicken

   Remove the skin and excess fat from the thighs, debone, then cut the meat into large cubes of 2‑3 cm.

   Time: PT10M

2. Chop the garlic and cilantro

   Finely mince the 3 garlic cloves and chop the cilantro.

   Time: PT4M

3. Prepare the marinade

   In a bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, pepper, garlic and cilantro. Add the chicken cubes and coat well.

   Time: PT5M

4. Marinate the chicken

   Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour.

   Time: PT1H

5. Prepare the betel leaves

   Trim the wilted ends of the leaves, cut the tip to obtain a solid base, then fold each leaf at about a 45° angle over the bottom 10 cm.

   Time: PT5M

6. Form the parcels

   Place 1 to 2 marinated chicken cubes in the center of each leaf, fold the edges forming a small knot and tie lightly. Use a toothpick if needed.

   Time: PT10M

7. Prepare the sweet‑savory sauce

   Bring 180 ml of water to a boil, add the sugar, light soy sauce, dark soy sauce and let reduce over low heat until the volume is halved.

   Time: PT10M

8. Fry the parcels

   Heat the cooking oil in the pan to 170°C. Submerge the parcels and cook for 5 minutes, turning regularly until the leaves are golden and crispy.

   Time: PT5M

   Temperature: 170°C

9. Serve

   Place the parcels on a plate, drizzle with sweet chili sauce or the prepared reduced sauce, and serve with white rice or papaya salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken (boneless, skinless thigh): chicken breast
• Instead of Garlic: garlic powder
• Instead of Fresh cilantro: parsley
• Instead of Light soy sauce: tamari
• Instead of Dark soy sauce: dark soy sauce
• Instead of Oyster sauce: mushroom sauce
• Instead of Sesame oil: peanut oil
• Instead of Sugar: honey
• Instead of Ground black pepper: white pepper
• Instead of Thai betel leaves (bai teteuil): cabbage leaves, lettuce leaves
• Instead of Cooking oil (vegetable oil): peanut oil
• Instead of Ready‑made sweet chili sauce: homemade chili sauce
• Instead of Water: light broth

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Deep frying pan
• Cooking thermometer (optional)
• Kitchen tongs
• Paper towel (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for at least 1 hour to develop the flavors.
• Form the parcels correctly so the meat stays well sealed.
• Maintain the oil at 170°C to prevent the leaves from burning or the oil from splattering.

Chef Tips from the Video

• For a smoky flavor, use a charcoal grill instead of frying.
• Sprinkle a little fresh lime juice just before serving to enhance the aromas.
• Add a pinch of freshly chopped chili to the sauce for extra heat.

Troubleshooting

Storage

Refrigerator: Store the parcels in an airtight container, consume within 3 days.

Freezer: Not recommended, the leaf texture deteriorates in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for more flavor.
• Prepare the sweet chili sauce ahead of time and reheat before serving.
• The parcels can be assembled ahead of time and stored in the refrigerator, then cooked just before the meal.