This dish is a favourite of many. The secret to the alluring aroma is none other than pandan leaves, also known as screw-pine leaves.
Pandan leaves are usually used to add aroma to a dish or as a natural colouring agent to cakes and many Southeast Asian desserts. In this dish, it is used for its fragrance. You can immediately smell the intensity of the fragrance while frying the chicken. The meat soaks up the nutty sweet pandan smell as it blends in with the spices used in the marinade.
You can, of course enjoy this dish without any accompaniment. Due to the marinade, the chicken meat is already extremely flavourful as it is. However, if you dip it in some sweet Thai chili sauce, the taste of this dish goes a notch higher. Tangy, sourish, spicy and sweet together with the aromatic fragrance of the pandan leaves, this dish will definitely gain a place in your heart. You will be missing out if you do not try this.
Great for parties served as finger food or simply enjoy it with hot white rice. Remember to also check out the recipe of the dip, sweet chili sauce.
Pandan Fried Chicken is also known as: Ayam PandanGai Hor Bai Toeyไก่ห่อใบเตย
Blend shallots, lemongrass and fennel seeds together. Marinate chicken meat with blended ingredients, turmeric, chili powder, oyster sauce, salt and sugar for at least 30 minutes. Ideally, marinate chicken meat overnight.
Wrap marinated chicken meat with pandan leaves.
Fry chicken meat until golden brown. Serve with sweet Thai chili sauce.