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Palauan Pandan Chicken
Tender chicken pieces marinated in a fragrant blend of herbs and spices, then wrapped in aromatic pandan leaves and fried until golden brown. This dish offers a unique tropical aroma and flavor.
đ§ Ingredienser
- 500 g Chicken thighs(boneless, skinless, cut into 2-inch pieces)
- 15 pieces Pandan leaves(washed and cut into 10-12 inch lengths)
- 1 tablespoon Coriander roots(cleaned and chopped)
- 3 cloves Garlic(finely chopped)
- 1 inch piece Ginger(roughly chopped)
- 0.5 teaspoon White pepper powder
- 2 tablespoons Oyster sauce
- 1.5 tablespoons Light soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Sugar
- Peanut oil(for frying)
đšâđł Instruktioner
- 1
In a blender or food processor, combine coriander roots, garlic, ginger, and white pepper. Blend into a paste, adding a little oil if needed.
đĄ Proffstips: Ensure the paste is smooth but not watery. - 2
Mix the paste with oyster sauce, light soy sauce, sesame oil, and sugar. Add the chicken pieces and marinate for at least 3-4 hours, or overnight in the refrigerator.
- 3
Wash the pandan leaves and cut them into 10-12 inch lengths. Wrap each piece of marinated chicken securely in a pandan leaf, ensuring some of the chicken is exposed.
đĄ Proffstips: You can secure the leaves with a toothpick if they don't stay wrapped. - 4
Heat peanut oil in a deep pan or wok over medium-high heat until shimmering.
- 5
Carefully fry the pandan-wrapped chicken pieces for about 10-12 minutes, turning occasionally, until the leaves are crisp and the chicken is cooked through.
- 6
Remove the chicken from the oil and drain on paper towels to absorb excess oil.
đĄ Proffstips: Serve immediately while hot.
đĄ Proffstips
- âFor a deeper flavor, marinate the chicken overnight.
- âEnsure the oil is hot enough before frying to achieve crispy pandan leaves.
- âServe with a sweet chili sauce or a soy-based dipping sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use chicken breast instead of thighs, but tenderize it first.
- Add a pinch of chili flakes to the marinade for a spicy kick.