Yen Can Cook: Thai Pandan Chicken (Air Fryer Version)
Pandan leaves or screwpine leaves are usually used to flavor desserts or drinks as well as to wrap meat before being cooked for its distinct sweet and floral-like notes. It is also used as natural colouring which give dishes visual appeal. Pandan leaves are mainly used to infuse desserts such Nonya-style glutinous rice-based desserts, candies, puddings and Chinese ‘Tong Sui’ (sweet broth dessert). For savory dish, one of the most popular recipe would be the Thai Pandan Chicken which I’m going to share with you today.
Ingredients (Serve: 3-4)
2 pieces boneless chicken (thigh or breast), cut into bite size
Pandan leaves, clean and let dry
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sugar
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
3 dashes white pepper powder
3 inches fresh ginger. grated and squeez for juice
Step 1: Marinate the chicken pieces with marinade for at least 2 hours.
Step 2: Wrap a piece of the chicken with the pandan leaf and roll it up tight. secure with a tooth pick.
Step 3: Pre-heat air fryer 180°C.
Step 4: Slightly brush the Pandan wrapped chicken with cooking oil, put them into the air fryer basket and cook the chicken for 4 minutes, each side. Turn the temperature to 200°C then cook for another 2 minutes or until the chicken is fully cooked.
Note: Alternatively, deep fry the Pandan chicken.
5) Remove the chicken from air fryer and serve.