Pandan Chicken (香兰叶鸡)
Pandan Chicken, or 香兰叶鸡, is a popular Malaysian Chinese dish where chicken is marinated in a flavorful mixture and then wrapped in fragrant pandan leaves before being deep-fried to perfection.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 10 pandan leaves, cleaned and dried
Instructions
- In a bowl, mix oyster sauce, soy sauce, sesame oil, sugar, salt, black pepper, and cornstarch.
- Cut the chicken thighs into bite-sized pieces and coat them with the marinade. Let it marinate for 15 minutes.
- Wrap each piece of marinated chicken with a pandan leaf and secure it with a toothpick.
- Deep-fry the pandan-wrapped chicken in hot oil until golden brown and cooked through.
- Remove the toothpicks before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Deep-fry
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Frying pan Tongs Paper towels
Tools
Knife Bowl Toothpicks
Serving suggestions
Serving suggestion: Serve hot with steamed rice and a side of chili sauce.
Tips & tricks
Tip: Make sure the pandan leaves are dry before wrapping the chicken to prevent splattering during frying.
Cost
$10