I wrapped these little presents, but they never left the kitchen. You wouldn't share them either, would you?
These juicy, tasty fried chicken pieces, wrapped in fresh pandan leaves (screw pine), are pop-in-your-mouth, irresistible, mini gifts that you just can't stop eating. But - yes, there's a but - cooking is messy with marinating, wrapping, and frying. But - it's a good but this time - no one says you have to share Pandan Chicken...
Sunset-colored chicken hugged tight with morning market pandan leaves.
Drop the pieces of chicken in the hot oil and listen to them sizzle. The mixture of pandan and turmeric will fill the air, hypnotizing you into a confused state of hunger. But stay focused! In a short time, the pandan leaves will turn brown and crispy, and the chicken into golden, juicy tidbits.
Each morsel of the fried chicken will be scented with fragrant leaves and enriched with turmeric and coconut milk. A distinct tropical taste for you to enjoy...and if you are feeling generous (full), little fun gifts for you to share with family and friends.
Pandan Chicken Recipe by Season with Spice
Ingredients:
2 pieces of boneless chicken breast, cut into bite-size pieces
Pandan leaves (screw pine leaves) for wrapping
Satay sticks or toothpicks
Seasoning for marination
1 1/2 tablespoons of Season with Spice's ground turmeric
1/4 cup coconut milk
2 teaspoon fish sauce
1 stalk lemongrass, white part only, sliced very thinly
1 teaspoon of Season with Spice's Coconut Palm Sugar or brown sugar
5 cloves garlic, minced
1/4 teaspoon salt or to taste
Generous dash of white pepper
The process:
1. Combine the seasonings above in a bowl and marinate the chicken for minimum one hour.
2. Get ready for wrapping. Place a piece of chicken on the end of a pandan leave and roll it up. Make sure it is wrapped tightly. Then secure the piece with a toothpick (or satay stick).
3. Heat the oil (oil should be at least 1 inch deep for frying). Gently place the chicken pieces in the oil. To prevent splattering, add some salt to the oil.
4. Fry the pandan chicken on medium heat for 3 - 4 minutes on each side.
5. Chicken will turn golden brown - and pandan leaves brown and crispy - when ready.
6. Dish out and drain on paper towel. Serve hot. Unwrap to eat since the leaf is not edible.
Ingredients:
2 pieces of boneless chicken breast, cut into bite-size pieces
Pandan leaves (screw pine leaves) for wrapping
Satay sticks or toothpicks
Seasoning for marination
1 1/2 tablespoons of Season with Spice's ground turmeric
1/4 cup coconut milk
2 teaspoon fish sauce
1 stalk lemongrass, white part only, sliced very thinly
1 teaspoon of Season with Spice's Coconut Palm Sugar or brown sugar
5 cloves garlic, minced
1/4 teaspoon salt or to taste
Generous dash of white pepper
The process:
1. Combine the seasonings above in a bowl and marinate the chicken for minimum one hour.
2. Get ready for wrapping. Place a piece of chicken on the end of a pandan leave and roll it up. Make sure it is wrapped tightly. Then secure the piece with a toothpick (or satay stick).
3. Heat the oil (oil should be at least 1 inch deep for frying). Gently place the chicken pieces in the oil. To prevent splattering, add some salt to the oil.
4. Fry the pandan chicken on medium heat for 3 - 4 minutes on each side.
5. Chicken will turn golden brown - and pandan leaves brown and crispy - when ready.
6. Dish out and drain on paper towel. Serve hot. Unwrap to eat since the leaf is not edible.
