Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): tell us
Ingredients
- 1 pound Chicken thighs, preferably deboned
- 1/4 cup Lemon juice
- 3 tblspoons Fish Sauce
- 3 tblspoons Sugar
- 3 tblspoons Pineapple Juice, unsweetened
- 3 tblspoons Sprite or Seven-Up
- Black pepper to taste
- Pandan Leaves (Screwpine leaves)
- Oil for deep fat frying
Preparation
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
