Recipe Khai Obb Bay Tay - Pandan wrap chicken recipe comes from Thailand, with the original name Khai Obb Bay Tay. Thailand's chicken wrap leather treated with three different ways; Fried, baked (grill) and in the oven (bake).
This time we present the chicken wrap made with pandan way fried. If you want this recipe healthier, how to cook baked way (grill) or dioven (bake) could be another option.
Pandan leaves are used to wrap the chicken, deep fried at the moment will produce a distinctive scent. In addition, the pandan leaves would also hold the chicken juice remain inside, so the flavor of the chicken will be more savory.
For a selection of chicken parts, you can use the wings as in this recipe, or use any other parts like thighs, boneless breast, thigh and up. Just please note pieces do not too large so that the time can be fried until cooked.
- 6 pieces chicken wings
- 12 sheets of pandanus leaf width, to wrap
- Combine flat,
- 1½ Tbsp chopped coriander root
- 4 sheets of lime leaves, finely sliced
- 2 stalks Lemongrass, finely sliced
- 2 cloves garlic, mashed
- 1 tsp black pepper powder
- 1 tbsp Palm sugar
- ¼ tsp salt
- 2 tbsp light soy sauce
- 1 tbsp sesame seeds
- 50 ml thick coconut milk
- Mix and stir well so one,
- 75 ml boiled water
- 2 tbsp Palm sugar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 3 cm young ginger, finely chopped
- 3 pieces of red pepper, thinly sliced
- 1 tablespoon roasted Sesame
How to make a
- Discard the chicken wings, and then cut into two according to the ruasnya. Pierce chicken with fork sayam skewers. Rub chicken pieces with marinade, let sit for 60 minutes.
- Take a piece of pandanus, silangkan towards the rear (not too tightly) to form a cavity. Enter part of the leaves to the right into the cavity, invert.
- Insert a piece of the wing into the cavity of the right, fold the leaves the right side to the left, and then tuck under the flap, pull up to the meeting. Working on until all ingredients are used up.
- Heat the cooking oil in a wok or a lot of panic deep fry chicken wrap, enter gradually, FRY for about 5 minutes until cooked and brownish yellow, lift, drain. Serve together with the sauce.