Thai Pandan Fried Chicken

Cut the boneless chicken meat into approximately 4 cm chunks. Let the chicken skin on.
Wash clean and dry with paper towel, set aside in a bowl.

Mince garlic and crush ginger. Add them to marinate the chicken meat for 15 minutes.

Grind and blend together using a food mixer for these ingredients, the shallots, turmeric powder, lemongrass and ground coriander. Transfer this ground mixture to a mixing bowl.
Remember to use only the peeled central white and light green parts of lemongrass.

Add in sesame oil, brown sugar, fish sauce and light soy sauce into a ground mixture. Stir well until turns into a consistent mixture.

Add the mixture into marinated chicken earlier. Spread the mixture until covered the chicken evenly and let marinate again for 2 hours in a fridge.

Clean the pandan leaves and wrap securely each piece of marinated chicken with pandan leave.
Use the side of the leaves that is not as shiny as the inner part to wrap the chicken. To wrap the chicken, simply roll up each pandan leaf with the chicken inside and fasten with a toothpick. Else fold the pandan leaf forming a pocket to hold the chicken and fasten the pocket by inserting the tip of the leaves through the gap between leaf and chicken.

Heat the vegetable oil in a frying pan over high heat. Deep fry the wrapped chicken for 5 minutes or until turn golden brown.

Remove from heat and transfer each wrapped chicken to a paper towel. Serve with sweet Thai chili sauce or your favorite sauce.