1 boneless chicken breast, cut into small pieces A few pandan leaves (also known as screw pine leaves) Toothpicks 1/4 cup coconut milk 1 stalk lemongrass, slice the white part thinly 3 cloves of garlic, chopped to small pieces 1 tablespoon turmeric powder 1 teaspoon fish sauce 1/2 teaspoon brown sugar Salt to taste I added 1/4 teaspoon of ground black pepper, you can skip this if you want to.
Clean and cut chicken into small pieces.
Marinate chicken with coconut milk, lemon grass, garlic,turmeric powder, fish sauce, brown sugar, salt and pepper. Set this aside for at least an hour. If you have enough time, marinate it overnight
Place chicken at the end of a pandan leave ,roll it then wrap the chicken tightly with the leave. Secure with a toothpick inserted at the centre.
Heat oil in wok.
Deep fry in oil until chicken is cooked ( charred a little at times) and pandan leaves turn brown and crispy