500g boneless chicken thighs, skin removed, cut into 10 large bite-sized pieces
10 fresh or frozen pandan leaves
4tbsp rapeseed or groundnut oil, to fry
For the marinade
2tbsp light soy sauce or tamari
2tbsp sesame oil
2tbsp oyster sauce
1tbsp sugar
2tbsp roughly chopped coriander
4 garlic cloves, roughly chopped
2.5cm piece ginger, roughly chopped
1⁄2tsp ground white pepper
1⁄2tsp fish sauce
Method
Put the marinade ingredients in
a food processor or large pestle
and mortar and blitz or grind to
a fine paste. Put the chicken in a
mixing bowl and pour over the
marinade to coat completely.
Allow to marinate for at least
30 minutes or up to 3 hours.
Wash the pandan leaves
under running water and cut
into pieces large enough to
wrap a couple of times around
each chicken piece.
Tie one pandan leaf around
each piece of chicken, securing
it in place with a cocktail stick
or toothpick if necessary.
Heat a frying pan over a
medium high-heat and add the oil. Fry the pandan-wrapped
chicken, turning regularly,
for around 10 minutes or until the chicken is cooked
through. Serve hot.
Recipes And Photographs Taken From The Curry Guy: Chicken By Dan Toombs, Photography By Kris Kirkham (Quadrille, £18.99).
