Thai Pandan Chicken
- Reviews 3
Ready In: 55 mins
Yields: 6 wrappers
Ingredients
- 400 g chicken drumsticks, deboned and skinned
- 1 large pandan leaf, for wrapping
Ground
- 3 shallots
- 2 cm knob young ginger
- 4 cloves garlic
- 1 stalk lemongrass, sliced
- 3 dried chilies, soaked till soft
Seasoning
- 2 teaspoons light soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fish sauce
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon pepper
- 1 tablespoon cornflour
- 1⁄2 cup thick coconut milk
- canola oil (for deep frying)
Directions
- Cut chicken meat into 7cm x 2.5cm thick slices.
- Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
- Leave to stand for two to three hours.
- Add coconut milk and mix well to blend.
- Wrap two pieces of chicken with a pandan leaf.
- Secure with a toothpick.
- Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
- Serve immediately.
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