Pandan Chicken
AJI-GINISA® Flavor Seasoning Mix, SARSAYA® Oyster SauceIngredients
Marinade Mixture:
- 1 pack (30g) SARSAYA® Oyster Sauce
- 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
- 4 Tbsps. (60ml) Water
- 2 Tbsps. (30g) White Sugar
- 1 Tbsp. (15g) Ginger, grated
- 1 Tbsp. (15g) Garlic, grated
- 2 tsps. (10ml) Soy Sauce
- 0.6 Kilo (600g) Chicken Thigh Fillet, skinless, chunks
- 48 pcs. (480g) Pandan Leaves, fresh
- 2 cups (500g) Vegetable Oil
- 1/2 cup (120g) SARSAYA® Sweet and Sour Sauce
Procedure
- MARINATE. In a bowl, combine SARSAYA® Oyster Sauce, AJI-GINISA®, water, sugar, ginger, and garlic and soy sauce. Add chicken pieces and marinate overnight.
- WRAP. Wrap chicken pieces with pandan leaves secured with toothpick.
- DEEP-FRY. In a pan, heat oil. Deep-fry the chicken on medium heat until pandan leaves are crispy or chicken is cooked through. Remove from the pan. Drain excess oil in strainer or collander.
- SERVE. Transfer to a serving platter then optional to serve with SARSAYA® Sweet and Sour Sauce on the side.
Cooking Tips
Using a toothpick helps secure the pandan leaves on to the chicken. Remember to remove them before serving.
Cooking Time: 20 minutes
Preparation: 20 minutes
Servings:
6
Serving size: 1 cup Pandan Chicken (142g)
Nutrition Facts
Calories per serving (kcal)
459.5
Carbohydrates (g)
22.6
Proteins (g)
20.1
Fat (g)
32.7
Dietary Fiber (g)
0.5
Calcium (mg)
17.4
Iron (mg)
1.1
Sodium (mg)
618
Good to Know Nutrition Facts
Chicken is a good source of Protein that promotes muscle building, and Niacin that aids in normal functioning of the brain.