Pandan Fried Chicken by Chef Tatung

INGREDIENTS:

700 g chicken thigh or breast fillets
3 cloves garlic, minced
1 tsp ginger, grated
1 tbsp Datu Puti patis (fish sauce)
1 tbsp Datu Puti soy sauce
1 tbsp Datu Puti oyster sauce
1 tbsp calamansi
1 tsp ground white pepper
2 tbsp cornstarch
1 pc pandan leaves, as needed
10 pcs toothpicks, as needed to secure the pandan and chicken
1 tbsp vegetable oil, for deep-frying

PROCEDURE:

1. In a mixing bowl, add Set A ingredients. Mix and marinate for 1 hour or overnight.
2. Wrap chicken pieces individually with pandan leaves and secure with toothpicks. Set aside.
3. Heat up oil in a pan, and deep-fry the wrapped pandan chicken until the chicken becomes golden brown and aromatic. Transfer the chicken pieces to a colander or bowl with a kitchen napkin to absorb any excess oil.

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