Easy Yummy Pandan Leaf Fried Chicken

My version of Pandan Leaf Fried Chicken


Good evening, dear friends 😀

For quite some time, I have been avoiding cooking fried foods because the weather is really hot these few months, and eating fried foods in this kind of weather will surely cause heatiness (sore throats, headaches, heaty cold/coughs, fever) in our body. But then, fried foods are really more aromatic and tastier and I decided to cook my family’s favourite fried food – Pandan Leaf Fried Chicken. 😀

I would like to point out that this recipe is nothing like the Thai version of Pandan Fried Chicken (which is actually little triangular parcels of boneless chicken meat wrapped in a pandan leaf) but it is more like a Malaysian Fried Chicken being made more aromatic with the pandan leaf! Nevertheless, I assure you that this is very delicious as it is also the most favourite fried chicken dish for my family! 😆

Anyway, my family prefer to have bone-in chicken drumsticks and thighs as the meat is more tender and juicy, and most of the time, the Pandan Fried Chicken that we had at the Thai restaurants are too dry and hard.

Here is the recipe for my Pandan Fried Chicken –

Ingredients –

7 whole chicken legs, separated into thighs and drumsticks

14 pieces pandan (screwpine) leaves

14 toothpicks


Marinade –

5 shallots, peeled

5 pips garlic, peeled and pounded or ground with the shallots

3 tbsp curry powder

2 tbsps salt

2 tbsps sugar

1 tbsp pepper

3 tbsps oyster sauce

3 tbsps cornstarch or tapioca starch


Oil for deep frying

Method –

1) Marinate the chicken pieces for as long as possible, overnight is best. It is best to keep them refrigerated and make sure they are at room temperature before cooking. If there is no time to marinate, then just massage the marinade into the chicken pieces for a good 5 to 10 minutes.

2) Just before cooking, give another thorough rubbing of marinade into the chicken.

3) Wrap each piece of chicken with a pandan leaf, and skewer the leaf to the chicken with a toothpick.

4) Heat oil up and deep fry chicken pieces with the skin-side up first for about 4 to 5 minutes, then turn chicken over with the skin-side down for 3 minutes or so until chicken is thoroughly cooked. This way, the side with the chicken skin will look all nice and golden, and not burnt, as cooking time on the skin side is shorter.

*** Note – Be careful as the oil will spatter a lot when you fry these due to the moisture in the pandan leaves

4 pieces of pandan leaf-wrapped chicken frying in my deep wok

5) Serve hot with some sliced cucumbers to balance the heatiness of this dish. 😉

I hope you will like my easy but yummy version of Pandan Fried Chicken.

Bon Appetit! 😀

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4 Responses so far »

  1. 1

    Tracy Putnam said,

    Hello!

    I stumbled onto your blogsite while looking for a recipe for glutinous rice balls in syrup water. I appreciate the beautiful photos on your site too. And the recipes are great. I live in the US with my husband and 2 boys. Where we live we don’t get a lot of Asian ingredients to cook with so I have to improvise at times, or wait for a rare opportunity to go to the asian market in the city.

    You blog is bringing back many wonderful memories of my childhood in PJ. I hope to visit often and use your recipes to teach my family what Malaysian Chinese cuisine is all about.

    Thanks for a great site.
    Warmly,
    Tracy

    Like

  2. 2

    sweetrosie said,

    How delcious dear choesf and I bet you used fresh pandan too 🙂 The marinade sounds lovely and I love the look of the finished product.

    love & hugs and have a lovely weekend 🙂

    Like

  3. 3

    happyhomemaker88 said,

    Hello and welcome, dear Tracy 😀

    Thank you for your lovely comments. I’m glad the recipes here bring back fond memories for you. I am writing these posts down as a legacy for my children, especially my daughters, as I notice that the next generation of children is more westernised in their ways and hopefully, they will be able to use the recipes here as a guidance in future.

    Do drop by when you are free and we’ll have a virtual cup of kopi-o together! :wink

    Have a nice weekend with your family!

    With best wishes from humid and hot KL,

    choesf 😀

    Like

  4. 4

    happyhomemaker88 said,

    Happy weekend, dear sweetrosie 😀

    We have one week of holidays off from school this week and I was able to have a wonderful break from the hectic schedule, too. Plus, the rainy weather makes this week even more enjoyable.

    Yes, I had used fresh pandan leaves as they are growing madly in my backyard 🙄 For a more traditional Thai pandan chicken, we can add in coriander powder, pounded lemon grass, fish sauce, turmeric, etc..but my eldest daughter prefers it with the marinade above.

    Hope you are having a wonderful weekend, too!

    With love and hugs,

    choesf 😀

    Like


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