Chicken in Pandan Leaves

Our version has a unique twist—a superb dipping sauce that perfectly complements the well-seasoned chicken. If you’re super pressed for time, just use store-bought sweet chili sauce.

Serves 4 to 6 Prep Time 20 minutes Cooking Time 10 minutes

500 grams boneless chicken breasts, cut into 2x2-inch cubes
screwpine or pandan leaves (to wrap chicken cubes)
corn oil, for frying

For the marinade
1 1/2 tablespoons cornstarch
1 1/2 tablespoons oyster sauce
1 1/2 tablepoons soy sauce
1/4 teaspoon pepper
2 teaspoons sesame seeds

For the sesame sauce
3/4 cup warm water
1/4 cup tamarind paste
1/4 cup brown sugar
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds

1 In a bowl, combine ingredients for the marinade. Add chicken cubes and marinate for at least 20 minutes or overnight.
2 Wrap the marinated chicken in pandan leaves. Deep-fry in medium hot oil until golden brown.
3 To make sesame sauce: Pour warm water over tamarind paste and let it sit. After 5 minutes, strain the juice and place in a saucepan with the rest of the ingredients. Simmer for 10 minutes. Serve on the side.


Tip: Wash and wipe the leaves dry to prevent chicken from splattering when frying.

Photography by David Hanson │ Styling by Elaine P. Lim │ Recipes & Food Preparation by Aileen A. Anastacio │ Props from Robinsons Department Store (plates and cups)

• Guest 7 months ago Report Abuse

     

  no garlic or ginger?