Pandan leaf chicken is one of the best specialty chicken dishes in Thailand. The chicken is moist, tender, infused with refreshing pandan aroma and encased in the leaf packets.
Ingredients:
• 6 pieces chicken wings, small chicken drumsticks, or sliced boneless chicken breasts
• 6 to 8 pieces Pandan leaves
• 1 cups cooking oil
• 2 1/2 teaspoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2-3 cloves garlic, minced
• 1 thumb-size piece ginger, minced
• 1 tablespoon calamansi juice
Procedure
- In a mixing bowl, combine soy sauce, fish sauce, oyster sauce, sugar, ground black pepper, garlic, ginger, and lemon juice. Mix well.
- Put-in the chicken pieces in the bowl with the mixture and marinade for at least 3 hours. I always marinade meat overnight to absorb the flavors better.
- Wrap the chicken with Pandan leaves. This is done by taking a long leaf and start wrapping about 3 inches down the leaf until the chicken piece is covered. Wrap back from where you started and tie one end of the leaf to the other end until a knot is formed.
- Heat a cooking pot and pour-in cooking oil.
- When the oil is hot enough, deep fry the chicken until the color turns golden brown.
- Turn-off heat and transfer to a serving plate.
- Enjoy :)