Description
A delicious Thai dish featuring tender chicken thighs wrapped in aromatic pandan leaves, cooked to perfection in an air fryer.
Ingredients
- 500g boneless chicken thighs (skinless)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or a plant-based alternative)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 tablespoon sugar
- 1 teaspoon salt
- 10-12 pandan leaves (fresh or frozen)
- Toothpicks or kitchen twine (for securing the bundles)
Instructions
- Marinate the Chicken: In a bowl, combine the soy sauce, oyster sauce, sesame oil, minced garlic, black pepper, sugar, and salt. Add the boneless chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
- Prepare the Pandan Leaves: If using fresh pandan leaves, rinse them under cold water. If they are frozen, thaw them before use. Cut each leaf into halves or thirds.
- Wrap the Chicken: After marinating, take the chicken thighs and place them at one end of a pandan leaf piece. Roll the chicken tightly and secure it with a toothpick or tie it with kitchen twine. Repeat until all the chicken is wrapped.
- Air-Fry the Chicken: Preheat your air fryer to 180ยฐC (356ยฐF). Arrange the pandan-wrapped chicken in a single layer. Cook for approximately 15-20 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature of at least 75ยฐC or 165ยฐF).
- Serve and Enjoy: Remove the pandan wraps and serve hot with your favorite dipping sauce, or enjoy on its own.
Notes
For maximum flavor, consider marinating the chicken overnight. Don’t overcrowd the air fryer basket for crispy results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Thai