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LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH ) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH ) is something which I have loved my entire life. They’re nice and they look fantastic.
Today we are featuring Thai Pandan Fried Chicken or Ayam Goreng Pandan. This dish is essentially succulent boneless chicken cutlets marinated in spices and. Pandan leaf chicken is the specialty dish of Thailand.
To begin with this recipe, we have to prepare a few components. You can have lg pandan fried chicken ( thai traditional dish ) using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients needed to serve LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH ):
- 10 pandan leaf /screwpine leaf
- 10 bite size chicken breast or wings
- marinate
- 1/2 tsp white pepper powder
- 50 ml coconut milk
- 1 tsp turmeric powder
- 1/2 tsp palm sugar or brown sugar
- 1 tbsp pounded pandan leaf / screwpine paste
- 1 tbsp pounded each garlic and ginger paste
- 1 tbsp pounded fresh coriander leaf and stem paste
- 1 tbsp fish sauce or light soy sauce
- 1 1/2 tbsp oyster sauce
DIRECTIONS Wrap two pieces of chicken with a pandan leaf. Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Chicken Pandan or Pandan Chicken is a delicious Thai chicken dish. Chicken pieces such as drumsticks, wings, and boneless breasts are marinated in a concoction of seasonings and spices then wrapped in Pandan leaves.
Directions to cook LG PANDAN FRIED CHICKEN ( THAI TRADITIONAL DISH ):
- FOR CHICKEN
- marinate chicken for 30 minute
- wrap chicken with pandan leaf (screwpine leaf) then fasten with toothpick
- deep fry till chicken is cook about 8 minute or longer for bigger pieces then drain
- SERVE PANDAN FRIED CHICKEN AS IT IS OR
- Removed pandan leaf / screwpine
This can be cooked in different ways: deep-frying, grilling, and baking. Pandan fried chicken is a favourite to many. The secret to the alluring aroma of the dish is none other than pandan leaves, also known as screw pine leaves which are used to wrap them. Pandan leaves are usually used to add aroma to a dish or as a natural colouring agent to cakes and many Southeast. Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)James Oseland.
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