Did this weeks ago when I found a oven-baked version of pandan chicken. And generally, most of the baking recipes can be converted to air-frying too. So why not? This is definitely healthier than deep-frying which pandan chicken is normally cook.
But I did not expect that the wrapping process can be such a horror! Mr Boyfriend did a better job than me at the wrapping.
Adapted from Bits of Taste (i used 3 chicken thighs & doubled the marinade)
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
6 dashes white pepper powder
1 tsp sugar
1 tsp fish sauce
What to do
1) Wash, clean and leave pandan leaves to dry
2) Cut chicken meat to small pieces (for easy wrapping) and marinade for 30mins (i normally marinade for hours, overnight would be even better)
3) Wrap chicken with pandan leaves (reference to Youtube)
4) Toast with oil (i used EVO) and air-fry at 180degree C for 20mins or till leaves are slightly charred (the meat is generally cooked after 10mins but can air-fry longer for better fragrance)
Review? Marinade was not strong enough for our liking. But the chicken was really filled with the pandan scent. During the air-frying process, the kitchen is also filled with the scent. But I must say air-frying is really healthier and the meat is very juicy.
Will I do this again? Unlikely. The wrapping is too tedious.