Using our homemade Thai Pandan marinade:
Chicken Thighs (4 large deboned thighs/cut into 20-24pcs and add 2tbsp of fish sauce) - marinade with 3tbsp ginger juice for at least 2-3 hours prior to adding marinade: the ginger juice tenderizes the chicken but this step is optional
Sugar 1-2 tbsp
Corn flour 2 tbsp
Pandan leaves 20-24pcs (optional for wrapping)
1) In a large bowl, mix chicken pieces together with marinade and corn flour.
2. Leave to infuse overnight or for at least 3-4 hours.
3) You have the option of wrapping the chicken pieces with pandan leaves before frying/air frying or baking/grilling or you can choose to cook it as is, without wrapping them. (You’re NOT meant to stir fry your chicken pieces with the marinade.)
*Tip: Frying the chicken pieces yields the best taste as it caramelises the sugar in the marinade.*
4) Depending on the size of the chicken pieces and the method of cooking, cooking time is approximately 20-25 minutes.
5) Can be served as an appetiser or eaten with white rice as a main dish.
Comments