Chicken Wings Pandan Recipe

Start with the marinade by mixing all the dry ingredients together--white pepper, minced garlic, minced ginger, fresh coriander, and brown sugar.

Add the liquid ingredients--oyster sauce, light soy sauce, fish sauce, and sesame oil. Mix well and set aside. 

Wash pandan leaves and chop them up. Put them in a food processor. Add a tablespoon of hot water, and blend. Strain the pandan mixture and add it to the marinade.

Add the chicken wings to the marinade. (Make sure that the wings are fully submerged in the marinade.) Cover the bowl with cling wrap and place it in the refrigerator. Let it chill for 1 to 2 hours. 

While waiting, make the dipping sauce for your chicken. On a nonstick pan, toast the sesame seeds until the seeds are light brown. Add the dark soy sauce first, and then add the light soy sauce. Add a pinch of salt. Bring to a boil, then set aside. 

Once the chicken is ready, wrap the chicken wing in the pandan leaves. 

Prepare your steamer by adding water and pandan leaves. Place the wrapped chicken wings into the steamer. Wait until fully steamed. (This should take about 10 to 15 minutes.) 

Heat enough oil in a pan for deep frying. Wait for the oil to reach 180 degrees C or 360 degrees F.

Drop chicken wings in oil and fry until golden brown. Serve the chicken wings with the dip.