Pandan chicken

• 500g of diced chicken thigh or breast meat
• Pandan leaves for wrapping
• Vegetable oil for deep frying

• 2 tablespoons of minced garlic
• 2 teaspoons of coriander powder
• 1 tablespoon of fish sauce
• 1 teaspoon ground white pepper
• 1 tablespoon of light soy sauce
• 3 tablespoons of oyster sauce
• 2 teaspoons of sugar
• 1 teaspoon of sesame oil
• 6 pandan leaves(about 25g) for making pandan extract

C

For the dipping sauce

• ½ tablespoon of white sesame seeds
• 1 tablespoon of sugar
• 1 tablespoon of water
• 1½ tablespoons of light soy sauce
• ½ tablespoon of dark soy sauce
• ¼ teaspoon of salt

Instructions

For the chicken

1. Cut the chicken into 4cm chunks, skin on.
2. Blend the pandan leaves with 3 tablespoons of water. Extract the juice through a sieve.
3. Marinate the chicken with the pandan extract and ingredients in B for 2 hours.
4. Wrap each piece of chicken with the leaves. (Refer to the video in this post)
5. Steam the chicken tor 10 minutes.
6. Deep fry the encased chicken for 4 minutes until the exposed area of the chicken become golden brown.
7. Transfer the chicken pieces to a paper towel to absorb any excess oil.

For the sauce:

1. Toast the white sesame seeds in a wok or pan without oil until they become light brown. Set them aside.
2. Put the remaining ingredients into a saucepan and simmer over low heat until the sugar dissolves and the sauce thicken. Remove from heat.
3. Add the toasted sesame seeds into the sauce and serve with the pandan chicken.