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Chicken parcels with Thai betel leaves
Marinated chicken cubes, wrapped in Thai betel leaves and fried in hot oil, served with a sweet‑savory sauce. A flavorful recipe inspired by Thailand, easy to prepare and perfect for an original dinner.
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Critical Success Points
- • 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.
Safety Warnings
- • Watch out for hot oil splatters; use a lid or a splatter guard.
- • Handle knives carefully when cutting the chicken.
- • Check the oil temperature with a thermometer to avoid burns.
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