[Ingredients]
2 chicken thigh (around 500g) - cut into 1 inch chunks
24 pandan leaves
1tbsp coriander powder
1tbsp pepper
1tbsp minced garlic
1tbsp light soy sauce
2tbsp oyster sauce
2tbsp sesame oil
3tbsp palm sugar
3tbsp coconut cream
Cooking oil for deep-frying
Parchment paper
[Sauce]
1/2 cup water
3tbsp sugar
3tbsp dark soy sauce
1tsp salt
2tbsp sesame seed - toasted
[Steps]
In a mixing bowl, add in coriander powder, pepper, garlic, soy sauce, oyster sauce, sesame oil and palm sugar. Mix well till sugar dissolves.
Add in coconut cream, mix well and add to chicken, toss well. Let marinade 2hrs.
Sauce: In a saucepan, add in water, sugar, soy sauce and salt. Mix well and cook till sauce starts to thicken.
Transfer to a saucer and sprinkle sesame seeds over.
Clean leaves and fold each into a cup. Place chicken in, tighten and trim the ends.
Deep-fry chicken till leaves turned brown and chicken is cooked. Drain on paper towels and serve with dipping sauce.
Adapted from The Meat Men
Video tutorial click here