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Pandan Chicken


Ingredients:

- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

- 20-25 pandan leaves

- 3 tablespoons soy sauce

- 2 tablespoons oyster sauce

- 1 tablespoon fish sauce

- 1 tablespoon sugar

- 2 cloves garlic, minced

- 1 teaspoon white pepper

- 1 tablespoon sesame oil

- Cooking oil for frying

 

Instructions:

1. In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, minced garlic, white pepper, and sesame oil until well combined.

2. Add the chicken pieces to the marinade and mix well to coat each piece. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor.

3. Take a piece of chicken and place it in the center of a pandan leaf. Wrap the pandan leaf around the chicken to form a neat parcel. Secure the parcel with a toothpick if necessary. Repeat the process until all the chicken pieces are wrapped.

4. In a deep pan or wok, heat enough cooking oil over medium-high heat for deep-frying.

5. Carefully place the wrapped chicken parcels in the hot oil, making sure not to overcrowd the pan. Fry until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken parcels from the oil and drain on paper towels to remove excess oil.

6. Serve the pandan chicken hot with steamed rice and a side of sweet chili sauce or your favorite dipping sauce.

Enjoy this flavorful and aromatic Pandan Chicken as a delicious appetizer or a main course with rice!

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