Pandan Fried Chicken...Thai style

I was intrigued with this Pandan fried chicken and thought of giving it a try. Mind you the ingredients are long and wrapping the chicken took me few attempts...other than that I must say it's ok, something for a change. I used my home made sweet chili sauce as a dip and it was yum.

A

500 g chicken meat 

2 pips garlic

small piece of ginger

B  Blend

2 teaspoons turmeric powder
2 teaspoons coriander seeds
2 teaspoons chilli powder
2 shallots 

4 pips of garlic

1in ginger
1 lemon grass stalks

2 tsp salt
1 tbs sugar
1 tbs pandan juice - pound a leaf to extract juice
3 tbs fresh coconut milk

1 tablespoons oyster sauce 

1 tbs light soy sauce

1 tbs sesame oil

about 20 pandan leaves, cleaned.

Oil for frying

Blend the above ingredients together to a smooth paste.  Add the rest of the ingredients and give it a good mix. Set aside.

                                

Marinate chicken with blended garlic and ginger for 15 min.

Pour the blended paste over the chicken and give it a good mix. Wrap with cling film and let it sit for 3 hours.

                                
Okay take a leaf and loop it or rather over lap around to make a cavity, place about 3 piece of chicken. Take the outer leave and neatly tuck behind to secure the meat. Do the rest.

                                 

Heat enough oil in a sauce pan, to submerge  the packet, fry the packets for about 10 min until the leaves turn brown. (medium heated oil). Remove on a paper towel.

You could steam the packets for 10 -12 min and then deep fry  for 2 min to crisp up. Or you can bake them for 20 min @ 180 deg cel.

Serve with Sweet Chilli sauce. (recipe below)

Enjoy...jue