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 –
7 whole chicken legs, separated into thighs and drumsticks
14 pieces pandan (screwpine) leaves
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
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! 😀