Pandan Chicken
A traditional street food from Bangkok, pandan chicken can be eaten as a snack or part of a meal with rice as an accompaniment.
Ingredients
- 200g chicken thighs, boneless
- 4pcs pandan leaves
For the marinade
- 4 cloves of finely
- chopped garlic
- 4tbsp dark soy sauce
- 4tbsp light soy sauce
- 4tbsp oyster sauce
- 4tbsp finely chopped coriander
- 1tbsp sugar
- 8tbsp coconut milk
- 10pcs whole white peppercorns
- 1pinch salt and white pepper
For the sauce
- 100ml dark soy sauce
- 150ml water
- 220g white sugar
- 5tbsp sesame oil
- 5tbsp sesame seeds
- 5tbsp white vinegar
Cut the chicken thighs into 5cm square pieces.
Mix all the marinade ingredients together in a bowl then add the chicken so it is fully coated with the marinade. Cover and refrigerate overnight.
Remove the chicken from the marinade and spread across a roasting pan, pouring the marinade over the top. Roast in oven at 200°C for 20/30 minutes. Remove and place into a bowl with all the cooked marinade and allow to cool.
Remove pieces of chicken from the marinade and wrap in a pandan leaf as follows: Fold the pandan leaf, bringing the base up in front of the tip to make a cup. Put a piece of chicken in the cup, take the bottom of the leaf and wrap it around the chicken to look like a tie knot. Repeat until you have used all the chicken.
Deep fry in very hot oil for 5 minutes, being careful not to burn the meat, drain and serve immediately with sauce on the side. For the sauce, combine all the sauce ingredients (excluding the sesame seeds) together in a heavy pan and bring to the boil, taking care that the sauce does not burn. Boil for 10 minutes until the sauce begins to thicken slightly.
Remove from heat and allow the mixture to cool to room temp before serving, adding a pinch of sesame seeds at the last minute.