Pandan Chicken

Thai Deep Fried Chicken in Pandan Leaves

Ingredients:
10 Oz flesh of chicken drumstick
12 Pieces pandan leaves
2 Tbsp peanuts ( crushed and stir-fried)
12 Toothpicks

Marinade for Chicken:
1 Tbsp oyster sauce
1 Tbsp tomato sauce
2 Tsp dark soy sauce
1 Tsp cooked oil

Sweet and Sour Sauce:
1/2 red perennial chili (finely chopped)
1 Tsp crushed garlic
1 1/2 tsp white vinegar
1 Tbsp tomato sauce
1 Tbsp sugar
1/6 tsp salt
1/2 tsp caltrop starch
4 tbsp water

Method:
1. Wash chicken flesh. Cut into cubes of 1 1/2 inch length.
Marinate for one and hour.
2. Wash pandan leaves. Drain well.
3. Mix the ingredients of sweet and sour sauce well. Bring
the mixture to the boil over low heat.
4. Put a suitable amount of chicken onto pandan leaves. Fold
up to form a triangle. Seal it off with a toothpick.
Deep-fry the triangles over high heat. Serve with sweet and
sour sauce and crushed peanuts.