350 g skinless chicken thigh (cut into bite size)
16 pandan leaves
4 pcs coriander root
2 cloves garlic
1½ tbsp coconut milk (Coconut milk and be substituted with coconut cream)
¼ tsp white peppercorns
1 tbsp tamarind juice
1 tbsp + 1 tsp light soy sauce
3 tbsp sweet soy sauce
2 tbsp oyster sauce
70 g palm sugar (You can use regular sugar instead of palm sugar)
1 tbsp sriracha hot sauce (Sriracha hot sauce can be substituted with chilli sauce)
½ tsp white sesame seeds
With a pestle and mortar, pound and grind coriander roots, garlic, white peppercorns, 1 teaspoon of light soy sauce, 2 tablespoons of oyster sauce and 1½ tablespoon of coconut cream until well combined.
In a bowl, mix chicken pieces with marinade until evenly coated. Let it marinate for 30 min.
In a small pot on high heat, mix palm sugar, 1 tablespoon of sweet soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sriracha hot sauce and 1 tablespoon of tamarind juice until sugar dissolves and sauce thickens.
Set aside to cool and transfer to the sauce dish.
Twist the middle part of the pandan leaf (with both ends sticking outwards) to prepare a pocket where you can put a piece of marinated chicken.
In a pan or pot on medium-high heat, heat up enough oil for deep frying. When the oil is hot enough, about 180 degrees Celsius, deep-fry wrapped chicken for 3 to 4 minutes until the chicken is golden brown.
Place Thai Pandan Chicken on a serving plate.
Sprinkle sesame seeds on the dipping sauce.
Serve hot with dipping sauce on the side.