by Ariel Jasa
Pandan Chicken flavor profile vary depending on whether it's a Thai, Vietnamese or Malaysian recipe. The basic premise is it's a seasoned chicken with pandan leaf wrapped around it, and then fried.
This is one of my kids' favorite -- the sweet, fragrant aroma of the leaves wafting in the kitchen as I cook that they could hardly wait.
For this recipe, I seasoned the chicken with oyster sauce, liquid seasoning, garlic , ginger and coconut powder.
1/2 kilo Chicken Fillet(cubed about 1 ½ inches)
1 head garlic (minced)
3 inches ginger (grated)
3 tablespoon oyster sauce
2 tablespoon gata powder
1 bundle pandan leaves
1 tablespoon liquid seasoning
Oil for deep frying
1. Marinate chicken in oyster sauce, liquid seasoning, garlic, ginger and gata powder overnight.
2. Tie the pandan leaves around each piece.
3. Deep fry.
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