Pandan Leaf Chicken (Gai Hor Bai Toey)

• 3 skinless boneless chicken thighs, cut into 1-inch pieces
• 10 – 15 pandan leaves

For the marinade:

• 2 garlic cloves, finely chopped
• 1 tbsp ground white pepper
• 1 tbsp ground coriander
• 1 tbsp fish sauce 
• 2 tbsp oyster sauce 
• 1 tbsp sesame oil 
• 2 tbsp palm sugar
• 2 tbsp coconut cream 

For the dipping sauce:

• 3 tbsp palm sugar 
• 3 tbsp Sweet soy sauce 
• 2 tbsp fish sauce
• 100ml water 
• 1 tsp toasted sesame seeds

Mix marinade ingredients in a bowl to combine, then pour over chicken pieces. Mix well and set aside. 

In the meantime, make the dipping sauce. Put palm sugar, dark soy sauce, fish sauce and water in a saucepan set over medium heat. Reduce until sauce is slightly thickened, then remove and set aside to cool.

Wipe pandan leaves with damp kitchen paper. Fold leaves to form a “cup”, place a piece of chicken into “cup” and tighten to secure. The chicken can also be secured additionally with toothpicks. 

To deep-fry, heat a wok or deep-sided pan with oil over medium heat until oil is at 170˚C. Carefully lower chicken parcels into oil and fry until chicken is thoroughly cooked and pandan leaves start to brown. Remove from heat and drain on kitchen paper. 

Sprinkle sesame seeds over dipping sauce. Serve warm.