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