Pandan Chicken

 INGREDIENTS:

• 350 g skinless chicken thigh (cut to bitesize pieces)

   

  16 pandan leaves

• 4 pcs coriander root

• 2 cloves garlic

• 1½ tbsp coconut milk 

   

• With a pestle and mortar, pound and grind coriander roots, garlic, white peppercorns, 1 teaspoon of light soy sauce, 2 tablespoons of oyster sauce and 1½ tablespoon of coconut cream until well combined. 

• In a bowl, mix chicken pieces with marinade until evenly coated. Let it marinate for 30 min.

• Twist the middle part of the pandan leaf (with both ends sticking outwards) to prepare a pocket where you can put a piece of marinated chicken. 

• Wrap the pandan leaf around the chicken by looping the ends of the leaves into the pocket. Cut off any excess leaf. Repeat for all.
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• In a pan or pot on medium-high heat, heat up enough oil for deep frying. When the oil is hot enough, about 180 degrees Celsius, deep-fry wrapped chicken for 3 to 4 minutes until the chicken is golden brown. 
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• In a small pot on high heat, mix palm sugar, 1 tablespoon of sweet soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sriracha hot sauce and 1 tablespoon of tamarind juice until sugar dissolves and sauce thickens. 

• Set aside to cool and transfer to the sauce dish.