Pandan Chicken

Pandan Chicken Ingredients

1 pound Chicken thighs, preferably deboned	3 tblspoons Sprite or Seven-Up
1/4 cup Lemon juice	Black pepper to taste
3 tblspoons Fish Sauce	Pandan Leaves (Screwpine leaves)
3 tblspoons Sugar	Oil for deep fat frying
3 tblspoons Pineapple Juice, unsweetened

Instructions for Pandan Chicken

1. Wash the chicken and cut into bite-size pieces.

2. Combine the marinade ingredients (lemon juice, fish sauce, sugar, pineapple juice, Sprite or Seven-Up and black pepper.) in a bowl and add the chicken pieces. Allow to marinate for one hour.
*You can buy fish sauce from an Asian specialty store. The Thai fish sauce is the best.

3. Wash the pandan leaves well. Working quickly, pass each piece over a flame (gas burner on low) to wilt a bit. Wrap each piece of chicken with a pandan leaf & secure with a toothpick.
*You can buy pandan leaves from an Asian specialty store (fresh or frozen). An alternative is to use 1 tablespoon pandan or buco-pandan extract. You can buy this from an Asian specialty store as well. If you use the pandan extract, just add the extract to the marinade. No need to wrap the chicken in the leaves.

4. Fry chicken pieces over medium flame until the chicken becomes golden brown. Unwrap the chicken pieces before serving.

Serve with vinegar and garlic, chili ketchup or sweet chili sauce

Main Ingredient: ChickenCuisine: Asian

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