PANDANA CHICKEN ~ PANDAN LEAF CHICKEN ~ ASIAN STYLE PANDAN CHICKEN
Chicken marinated with aromatic spices, wrapped in fragrant pandan leaves, and deep-fried till golden making it one of the most unique ways of having fried chicken which is spicy, sour, and sweet at the same time.
Servings 15 pieces
Ingredients
- 500 grams boneless chicken thighs
- 15 pandan leaves
- Cooking oil for deep frying
For marinade:
- ½ cup chopped green spring onion
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon crushed black pepper
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon red chili flakes ¾ teaspoon red chili powder
- 1 tablespoon sesame oil optional
- ½ teaspoon salt or as per taste
Instructions
- Take chicken in a large bowl and add all the marinade ingredients. Mix well and marinate for a minimum of 1 hour.
- Wash and wipe all the leaves and keep ready.
- Take a pandan leaf, turn the rough side up and make a loop by forming an x where the shorter portion is on top and the longer portion is behind it. Take the long portion and try to make a loose knot. Stuff a marinated piece of chicken into the knot and tighten the knot firmly. Now take the longer portion of the leaf and tuck it behind the short one. Make sure the chicken piece is firmly placed.
- Another easy way of stuffing chicken in the leaf is by simply wrapping the pandan leaf around the chicken. Fasten the end of the leaf with a toothpick.
- Heat enough of cooking oil in a deep saucepan. Once the oil is hot, turn the flame to medium and deep fry the pandan chicken for about 10 to 5 minutes.
- Serve hot as a snack.