Aside from Tom Yam, Pandan Fried Chicken is another must-have in Thainland. Pandan leaves can not only be added into desserts, wrap them around chicken and their special aroma will give the chicken a tasty highlight. Try making this at home!
Ingredients |材料： 500g chicken breast (skinned and cut cubes) | 鸡胸肉500克（去皮，切大丁）, 40 sprigs pandan leaves | 班兰叶40大片, some toothpicks | 竹牙签适量
Spices：pounded | 香料：打烂:10g tumeric | 黄姜10克, 1 stalk serai | 香茅1棵, 125g shallot | 葱头仔125克, 60g garlic |蒜头60克
Seasoning | 调味料： 2 tbsp fish sauce | 鱼露2汤匙, 1 tsp dark soy sauce | 黑酱油1茶匙, 2 tbsp honey | 蜜糖2汤匙, 1/2 tsp salt | 盐 1/2茶匙, 2 tbsp sugar | 糖2汤匙, 1/2 tbsp peppercorn (crushed) | 胡椒粒 1/2汤匙（打碎）, 1/2 tsp chicken powder | 鸡精粉 1/2茶匙
Garnishing | 装饰：Some cucumber and tomato slices | 黄瓜片和番茄片适量
Method | 做法：
1.Wash Pandan leaves and pat dry.
将班兰叶洗干净，抹干备用。
2.Marinate chicken meat with pounded spice and sesaoning，keep in fridge over-night.
鸡肉加入打烂的香料拌匀，再加入调味料，充分搅拌均匀，放进冰箱腌隔夜。
3.Cut pandan leaf into 12cm long, wrap each with marinated chicken meat and roll up, secure with toothpicks；repeat steps until all done.
将班兰叶剪12cm长，放入一块腌好的鸡肉块卷起，用牙签固定紧，重复做完为止。
4.Heat 5 cups oil in wok, deep fry the Pandan chicken unril cooked；drain and ready to serve.
烧热5杯油，将做好的班兰鸡炸熟，捞起沥干油份，即可享用。
原食谱来自：Feminine 风采第630期
