Thai Pandan Chicken

Thai Pandan Chicken is a popular dish which has been enjoyed by people all over the Asian countries.  Many home-cooks prepare this dish to savor in their homes; and each one have their own home recipes.  This is the second time I am trying out this simple yet yummylicious recipe.  Each time I used different styles of wrapping the chicken with the pandan leaves.

Ingredients: (Serves 2)

300g. chicken thighs (cut into bite-size pieces)

Pandan leaves (for wrapping)

Toothpicks

Cooking oil (for deep frying)

Marinade:

3 garlic cloves (peeled)

1/2 tsp. whole white peppercorns

1 1/2 tbsp. oyster sauce

1/4 tsp. granulated sugar

Dipping sauce:

1 1/2 tbsp. light soy sauce

1 tbsp. sweet dark soy sauce

1 tbsp. granulated sugar

1 tbsp. water

Methods:

1. To make the marinade, use a mortar and pestle to pound the garlic and peppercorns to a rough paste.  Mix the paste with oyster sauce and sugar.  Add the marinade to the chicken and mix until well combined.  Wrap each piece of chicken with a pandan leaf.  Secure with toothpick.  Chicken can be marinated and wrapped up to a day in advance.
2. To make the dipping sauce, combine all the ingredients in a small saucepan over medium heat.  Simmer 4-5 minutes or until the sauce thickened slightly.  Pour into a small serving bowl.  Sauce will thicken more as it cools.
3. Fill a wok with enough cooking oil for deep-frying the chicken.  Heat over high heat.  The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles.  Fry the chicken in batches in the hot oil 4-5 minutes or until golden and cooked through.  Remove with a slotted spatula and drain on paper towel and serve with dipping sauce.

I adapted this recipe from 'Marion's Kitchen' with amendment to the portion of the ingredients.