Boneless chicken cutlets are marinated in sauces and spices, wrapped in aromatic pandan leaves and fried until crisp and browned. These nuggets are so flavorful they don’t need a dipping sauce and they are great as finger food or served with rice as a main dish.
There is a pandan chicken recipe in the archive of my other blog where the pandan-wrapped chicken pieces were broiled rather than fried. Broiling works well when the chicken cutlets include the skin which provides the necessary fat to make the meat moist and tender. But when using skinless chicken cutlets, frying is the best way to go.
- 1.2 k. of skinless chicken thigh fillets, cut into 2-inch cubes
- pandan leaves equal to the number of cut chicken pieces
- about 2 c. of cooking oil for deep frying
- 8 tbsps. of fish sauce
- 1 tbsp. of finely grated garlic
- 1 tbsp. of finely grated turmeric (ginger is okay)
- 2 tbsps. of lime (or lemon) juice
- 1 tbsp. of sugar
- 6 to 8 tbsps. of coconut cream
- 1 tbsp. of oyster sauce
- 2 bird’s eye chilis, finely chopped (optional)
- Place the chicken pieces in a bowl, add all the ingredients for the marinade. Mix well. Cover and let sit in the fridge for at least an hour.
- Cut off the root and light green portions of the pandan leaves. Take the dark green portion and blanch in hot water for 30 seconds to release the aroma and to make them more pliable.
- Take one piece of chicken, wrap with a pandan leaf and secure with a toothpick. Repeat until all the chicken pieces are wrapped.
- Heat the cooking oil in a wok. Fry the pandan-wrapped chicken in batches until they are browned and crisp (about 3 to 4 minutes). Drain on paper towels and serve at once.
Preparation time: 1 hour(s) 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6 to 8