Pandan Chicken Two Ways
October 19, 2016
easy
A popular chicken dish of Thai origins, Pandan Chicken is made complete by wrapping the chicken with Pandan leaves… literally. It not only infuses an aroma, but helps keep the chicken moist when cooking, enhancing its texture. Wrapping might take some practice, but once you’ve skilfully mastered this it will be second nature. We personally like wrapping ours with parts of the chicken outside of the leaf so that there’s some crisp on the surface after cooking
We did our recipe two ways, one for those that want the healthier option, which would be to bake the Pandan chicken in the oven, but in our opinion, the fried version produces a much tastier version!
A perfect dish to cook for your weekend evenings, so try out this savoury delight!
Check out more recipes on the page :- http://www.tlcasia.com/more/tlc-recipes/bonus-recipes/
Ingredients
Adjust Servings
| 2chicken thighs (around 500g) | |
| 24pandan leaves | |
| 1tbsp coriander powder | |
| 1tbsp white pepper powder | |
| 1tbsp minced garlic | |
| 1tbsp light soy sauce | |
| 2tbsp oyster sauce | |
| 2tbsp sesame oil | |
| 3tbsp palm sugar | |
| 3tbsp coconut cream | |
| Oil for deep fry | |
| Parchment paper for baking |
Sauce:
| ½cup water | |
| 3tbsp sugar | |
| 3tbsp dark soy sauce | |
| 1tsp salt | |
| 2tbsp white toasted sesame seeds |
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