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Fried Chicken In Pandanus Leaves

Pandanus, Pandan or Screwpine leaves are widely used in Thailand, Indonesia, Malaysia and Singapore. These leaves have a nice scent and often used in both savory and sweet dishes. The leaves infuse the marinated chicken with their wonderful earthy scent after frying. Unwrap the leaves and indulge.

Fried Chicken In Pandanus Leaves


700g Chicken Breast, skinless, cut into bite size
4 cloves Garlic, chopped
2 Tbsp Chopped Coriander Root
1 tsp White Pepper
2 Tbsp Oyster Sauce
2 Tbsp Sesame Oil
2 1/2 Tbsp Sugar
2 tsp Corn Flour
2 Tbsp Light Soy Sauce
40 Pandan Leaves, cleaned
Vegetable Oil for deep frying


Combine all the ingredients (except pandanus leaf and oil) and marinate for at least 3 hours or overnight.

When ready to cook: Make a hollow triangle with pandanus leaf. Place a piece of chicken in the center. Then feed the right end of the leaf through the hole, pull to tighten. Turn over, and feed the other end and secure tightly. Continue the process with the remaining chicken.

Trim the excess leaves, leaving about one inch at each end. Place the wrapped chicken in a steamer and steam over high heat for about 8 to minutes.

Heat the oil and deep fry the chicken until the chicken is well cooked and golden brown in color. Serve warm with sweet chili sauce.


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