Chicken in pandan leaves

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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