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Pandan Chicken


10 minutes

4 Pax


For Chicken
8 pandan leaves, wash and dry
500g chicken thigh
1 teaspoon fish sauce
1 teaspoon SIS Fine Grain Sugar
½ tablespoon oyster sauce
⅛ teaspoon pepper
⅛ teaspoon sesame oil
¼ cup fresh grated ginger juice

For Dipping Sauce
½ tablespoon white sesame, toasted
2 tablespoon SIS Fine Grain Sugar
1 tablespoon water
2 tablespoon light soy sauce
1 tablespoon dark soy sauce

  1. Cut the chicken into 8 pieces of equal size.
  2. In a bowl, add fish sauce, oyster sauce, SIS Fine Grain Sugar, pepper, sesame oil, ginger juice until combined.
  3. Add chopped chicken to marinate and chill in the fridge for 2 hours.
  4. Wrap a piece of chicken with a pandan leaf, use a toothpick to secure meat and leaf, to ensure that the meat does not fall out when frying.
  5. In a frying pan, add vegetable oil for deep frying. Add the wrapped chicken when the oil is hot and deep fry until golden brown, or the leaves become crispy.
  6. Transfer them to a serving plate lined with kitchen towel to remove excess oil.
  7. Prepare the dipping sauce. Add all the ingredients, mix until the sugar dissolve. Serve together with the deep fried pandan chicken.

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Try a few more of our favourite savoury recipes below.

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