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Ingredients:
- 300 - 400 g. skinless chicken breast fillet, cubed (1" x 1")
- 15 - 20 pandanus leaves, cleaned (for wrapping)
- 1 - 2 coriander roots, cleaned and chopped
- 3 - 4 cloves garlic, minced
- ¼ tsp. salt
- ½ tsp. sugar
- 1 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- Vegetable oil for deep - frying
Dipping Sauce Ingredients:
- 2 tbsp. palm sugar
- 1 tbsp. white sesame, roasted
- 1 - 2 tbsp. tamarind juice
- 2 tbsp water
- ¼ tsp. salt
- 1 tbs. of spring onion, finely sliced
Cooking Method:
- Add ingredients and chicken in the large bowl, mix well.
- Marinade it in refrigerator for about 30 minutes.
- Fold one of the pandanus leaf, making a cup and put the piece of chicken in the fold and try to move the pandanus same as my picture below.
- Heat vegetable oil in the wok, use medium heat.
- Drop a piece of them into the wok, keep low heat until chicken thoroughly cooked.
- To make the Dipping Sauce, add all ingredients in the bowl then mix well.
- Put it into the pot and cook on medium heat until thicken or microwave it around 1 minutes.
- Garnish with sesame and spring onions.
Sometime we serve with pineapple. I really love it. :)
http://www.thaifoodstyle.com/recipe/fried-chicken-wrapped-pandanus-leaf
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