Ingredients 400g Chicken Thigh, skinless and boneless, cut into bite size 300g Chicken Breast, skinless, cut into bite size 4 cloves Garlic, chopped 1 Tbsp Coriander Powder (use coriander root if,available) 1 tsp White Pepper 2 Tbsp Oyster Sauce 2 Tbsp Sesame Oil 1 Tbsp Sugar 2 tsp All Purpose Flour 2 Tbsp Light Soy Sauce 30 Pandan Leaves Vegetable Oil for deep frying Method Combine all the ingredients and marinate for at least 3 hours or overnight. When ready to cook, wrap the chicken with pandan leaves and secure with toothpicks. Heat
the oil and deep fry the chicken for about 6 to 8 minutes or until the
chicken is well cooked. You can also bake the pandan chicken by heating
up the oven to 200 degrees C and bake the chicken for about 25 minutes. Serve the chicken with sweet chili sauce. |