Servings2 pax (6-7 pieces per person)
In this recipe, I use cut chicken thighs as I find it tastier and the meat is tender. You can use chicken breast too, but I would advice to tenderize it prior to marinating it. If you do not want to wrap the pandan leaf as shown, just roll it up and secure it with a toothpick. By rolling it up, the chicken may not be as juicy as the wrapped ones. I have also included my very first video on how to wrap the pandan chicken. Thanks to my husband for taking the video. To get that view, he had to rest his hands on my shoulders (sort of like a human go-pro, just that it’s not attached to a head). Lucky I’m short and he is tall!
- 500 grams (about 2 pieces) Chicken Thigh or Breast, cut into 2-inch pieces
- 12-15 pieces (1 leaf per chicken piece) Pandan Leaf
- For Frying Peanut Oil
- 1 ½ Tablespoons Oyster Sauce
- 1 ½ Tablespoons Light Soy Sauce
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Sugar
- 3 roots Coriander Root
- 3 cloves Garlic
- 1-inch Ginger, roughly chopped
- 3 dashes White Pepper Powder
- In a blender or small food processor, add cleaned coriander roots, garlic, chopped ginger and blend into a paste. Add a little oil to help the blending process.
- Mix the paste with oyster sauce, light soy sauce, sesame oil, sugar and white pepper powder. Set aside.
- If using chicken thighs : Debone chicken and remove skin. Cut into 2-inch pieces.
- If using chicken breast: Tenderize chicken with a meat tenderizer tool. Cut into 2-inch pieces.
- Marinate chicken with marinade for 3-4 hours.
- Clean pandan leaves in cold water.
- Wrap chicken in leaves.
- Add peanut oil into a deep pan/deep fryer/deep pot and heat it up to medium heat.
- Fry pandan chicken for about 10-12 minutes.
- Place fried pandan chicken on a paper towel to soak up excess oil.
- Remove pandan leaf before eating.
- Conversion Table
- Serve with rice and choice of vegetables.
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