Airfry Thai Pandan Chicken
Thai Pandan Chicken is one of the most loved chicken recipe in Southeastasia. The amazing aroma of pandan leaves infused with chicken that gives an extra ordinary kick and the balanced marinade that will keep you crave.
Equipment
- Airfryer
- Ziploc
- Toothpicks
Ingredients
- 500 g Chicken breast or thigh meat
- 6-8 pcs Pandan leaves
- 2 cloves Garlic minced
- 2 tsp Coriander ground
- 1 tsp White Pepper ground
- 1 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 2 tsp sugar
Instructions
- Combine all the marinade ingredients garlic, coriander, ground white pepper, fish sauce, oyster sauce, soy sauce, sesame oil and sugar in a mixing bowl.
- Put the chicken on ziploc and pour the mixture. Marinade at least 30 minutes or 1 hour.
- Assemble the chicken on pandan leaves then wrap it with the leaf. Lock with a toothpick
- Preheat airfryer 3 minutes 180 C. Airfry the chicken 20 minutes 180 C, flipped halfway through.
- Slightly cut the leaf and serve while still hot.
