Chicken in pandan leaves
Aromatic pandan leaf wraps give these deep-fried chicken skewers a whole new identity
| PREP TIME | 3 h |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
1 kg chicken thighs, de-boned
Pandan Chicken Marinade (see recipe below)
Sesame Dipping Sauce
20 Pandan leaves
20 bamboo skewers or cocktail sticks
Pandan chicken marinade
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp sugar
2 tbsp sesame oil
1 garlic clove, crushed
3 coriander roots
6 tbsp Thai chilli sauce 1 tbsp white sesame seed
1. De-bone the chicken thighs or purchase ready de-boned thighs. Cut each thigh into 4-5 pieces. Each piece should weigh roughly 50gms.
2. Marinate the chicken for 3 hours in the Pandan Chicken Marinade.
3. Divide the Sesame Dipping sauce into four dipping bowls and set aside
4. Separate the chicken pieces into 20 portions. Wrap two or three pieces of chicken with one long Pandan leaf to form a tightly wrapped bundle. Use bamboo skewers or cocktail sticks to hold the leaf in place. Repeat until 20 bundles are prepared.
5. Preheat a deep-fryer to 190°C and fry the chicken for about 8-10 minutes.
6. Serve with Sesame Dipping Sauce and steamed rice.
Pandan chicken marinade
Mix all the ingredients together and use it to marinate chicken for 3 hours.
Tip: This marinade can also be used for chicken barbecue or grilled chicken.
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