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 aroma. You will immediately smell the intensity of the fragrance while frying the chicken. The meat soaks up the nutty sweet pandan smell as it blends with the spices used to marinate the chicken meat.
You can, of course enjoy this dish without any dip. The chicken meat by itself is extremely flavourful but if you dip it in some sweet Thai chilli sauce, the taste of this dish goes a notch higher. Tangy, sourish, spicy, sweet together with the aromatic fragrance of the pandan leaves, this dish will definitely gain a place in your heart. You are surely 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 check out the recipe of the dip, sweet chilli sauce.
Pandan Fried Chicken is also known as: Ayam PandanGai Hor Bai Toeyไก่ห่อใบเตย
Blend shallots, lemongrass and fennel seeds together. Marinate chicken with blended ingredients, turmeric, chilli powder, oyster sauce, salt and sugar for at least 30 minutes. Ideally, marinade chicken overnight.
Wrap marinated chicken meat with pandan leaves.
Fry chicken meat until golden brown. Serve with Sweet Thai Chilli sauce.