The fragrance of pandanus leaves not only increase the aroma of the dish, but also make the chicken tender and juicy.
The thick black dipping sauce with sesame seeds on top enhances the sweetness. Pandanus leaves help create an attractive presentation,
and add to the interest of eating the flavorful chicken. This dish is great for parties or get togethers as an appetizer or as a
communal meal with rice.
Preparation
- Clean chicken well. Drain. Cut chicken into 1" x 1" x 1.5" pieces.
- Clean and peel garlic.
- Clean and chop coriander roots.
- Clean and pat dry each pandanus leaf.
Directions
- In a mortar, pound garlic and coriander roots until a paste forms.
- In the bowl of chicken, add sugar, oyster sauce, Thai light soy sauce, sesame oil, white pepper powder and paste from
step 1. Mixed chicken well. Cover the bowl. Marinate for at least 3 hours. Overnight is better.
- Wrap chicken by creating a packet. Fold one of the pandanus leaves, bringing the base up in front of the tip,
making a cup. Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around the chicken to create a tie and
enclose the chicken. Repeat until you have used all the chicken.
- Heat oil in a deep frying pan over medium heat. When the oil seems hot, drop a small piece of leaf into it. If it
sizzles immediately, the oil is ready. Lower some leaf packets into the oil and deep-fry for 7 to 10 minutes, or until the leaves turn
light brown.
- Drain on paper towels. Keep the cooked ones warm while deep-frying the rest.
- Transfer to a serving plate, and serve with sesame dipping sauce.
Directions for Dipping Sauce
- In a pan using medium-low heat, roast sesame seeds until they turn light brown in color.
- In a bowl over medium-low heat, simmer all sauce ingredients until it becomes thick, about 3-4 minutes.
- Put sauce in a dipping dish and add sesame seeds on top.
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Before Cooking
- Serving size: 3-4 persons.
- It is better to marinate the chicken overnight if possible.
- Chicken thighs can be used in this dish.
- There are many ways to wrap chicken. This recipe is among them.
- Make sure the pandanus leaves are patted dry.
- Use coriander leaves and stems as a substitute for coriander roots.
Ingredients
1 pound Chicken breast
4-5 Coriander roots
6-8 cloves Garlic
30-35 Pandanus leaves
1 teaspoon White pepper powder
1 tablespoon Sugar
1 tablespoon Oyster sauce
2 tablespoons Sesame oil
2 1/2 tablespoons Thai light soy sauce
Dipping Sauce Ingredients
1 teaspoon Sesame seeds
1/2 teaspoon Salt
4 tablespoons Sugar
2 tablespoons Thai black sauce (non-sweet)
2 tablespoons Thai light soy sauce
3 tablespoons Water
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