The aroma is awesome, and it gets transferred to the chicken. What more to say?

Serves 2-3 (Depends on how big your eaters are lol)

Cook Time: 

  • 10-12 mins (Airfryer)
  • 12-15 mins (Oven)

Ingredients

  • 500g or 17.5oz of fully thawed/fresh boneless Chicken thighs (chopped into 8-10 portions) or mini drumlets (about 8-10 pcs)
  • 10 Toothpicks optional
  • 10 long Pandan/Screwpine Leaves
  • 1 1/2 tbsp Oyster Sauce
  • 1 tsp Fish Sauce
  • 1 tbsp minced Garlic
  • 1/2 tbsp finely minced Ginger
  • 1 tsp Sesame oil
  • 1/2 tsp White Pepper
  • 1 tsp White Sesame Seeds

Directions

  1. Season chicken and condiments together.
  2. Wrap Pandan Leaves around the chicken. You may secure it with toothpicks or simply tuck the leaves in.
  3. Seal in Ziploc bag and let it season for at least 4 hours. I tend to let it season overnight.
  4. Preheat Airfryer/Oven at 180 degree Celcius or 360 Fahrenheit for 5 mins.
  5. Airfry chicken for 10-12 mins. Flip in between. Do not let leaves burn.
  6. -or- Oven-bake chicken for 12-15 mins, flipping in between. Do not let leaves burn.
  7. Serve hot. White rice will be perfect.

😝

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