LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH )

• 10 pandan leaf /screwpine leaf
• 10 bite size chicken breast or wings
• 1/2 tsp white pepper powder
• 50 ml coconut milk
• 1 tsp turmeric powder
• 1/2 tsp palm sugar or brown sugar
• 1 tbsp pounded pandan leaf / screwpine paste
• 1 tbsp pounded each garlic and ginger paste
• 1 tbsp pounded fresh coriander leaf and stem paste
• 1 tbsp fish sauce or light soy sauce
• 1 1/2 tbsp oyster sauce

1. FOR CHICKEN
2. marinate chicken for 30 minute
3. wrap chicken with pandan leaf (screwpine leaf) then fasten with toothpick
4. deep fry till chicken is cook about 8 minute or longer for bigger pieces then drain
5. SERVE PANDAN FRIED CHICKEN AS IT IS OR
6. Removed pandan leaf / screwpine

leaf, bite size chicken breast, white pepper, coconut milk, turmeric, sugar, paste, garlic, fresh coriander leaf, fish sauce, oyster sauce

Taken from cookpad.com/us/recipes/347100-lg-pandan-fried-chicken---thai-traditional-dish (may not work)