One of dishes i love that i have not had for a loooong time. This is an all time thai favourite here in Singapore. Succulent, smoky and tender chicken pieces wrapped in fragrant pandan (screwpine) leaves. The leaves not only gives the chicken a strong fragrance, it also retains the moisture in the chicken. The sugar i added also produces a caramelisation and giving nice charred bits. How can anyone not love this dish?! This is my first attempt so the wrapping is very ugly but I think i will do much better next time! I will cut the chicken in bigger pieces and not be so panicky when i wrap them. Traditionally, this is deep fried but mine is a healthier version as it is air-fried. However, the taste is definitely better just because the chicken is sooooooo tender and juicy, while i remember what i use to buy to be rather dry. Give this rather easy recipe a try and you will definitely wow your guests!
- 2 chicken legs, skin on, deboned and cut in big chunks
- 1 tbsp minced garlic
- 1 tbsp sugar
- 1 tbsp hua diao wine
- plenty of black pepper
- 1 tbsp light soy sauce/fish sauce
- 2 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 12 large screwpine/pandan leaves, washed and scrubbed clean
- Marinate chicken in all of the seasoning and sauces for a few hours.
- Wrap the chicken in the pandan leaves and secure. I wrapped it by weaving. If that is too difficult, you can try rolling it like sushi and securing with a toothpick.
- Brush the wrapped chicken with olive oil generously.
- Bake in a preheated air fryer at 180 degs for about 15-20mins depending on how big your chicken are.
*Alternatively, you can deep fry the chicken pieces till golden and charred.