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Thai Pandan Chicken with Tamarind Chili Sauce, Made with Monk Fruit Sweetener

Name: Thai Pandan Chicken with Tamarind Chili Sauce, Made with Monk Fruit Sweetener
Total time: 140 min
Yield: 2 servings
Cuisine: Thailand
Ingredients: Chicken thigh 300g; soy sauce 1 tablespoon; oyster sauce 1 tablespoon; kOBE Monk Fruit Blend 2 tablespoons; coconut milk 3 tablespoons; cooking oil 1 tablespoon; large garlic cloves 3; peppercorns 1 teaspoon; pandan leaf 1 handful; tamarind chili sauce made from 1 tablespoon tamarind paste, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon Korean chili flakes (gochugaru), 2 tablespoons fish sauce and 3 tablespoons water

International dishesGrilled DishesThailand20 minutes cooking, 2 hours marinating

The aroma here is entirely its own: the pandan parcel seals the chicken in, so it comes out rich and fragrant instead of dry. Coconut milk in the marinade leaves the meat soft and glossy.

Wrapping is the tricky part, because a loose parcel lets the chicken drop out over the heat. A full 2 hours of cold marinating is what carries the seasoning into the meat. It cooks twice, first through and then hotter to color, and that is what keeps it juicy.

This batch weighs about 522g, at roughly 189 calories per 100g.

Nutrition (this recipe makes 2 servings)

189.2kcal

10.3gprotein

14.6gfat

0.3gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch makes about 2 servings. Divide it onto two plates, each with its own bowl of tamarind chili sauce and a little sticky rice.

Ingredients for the batch

Chicken thigh 300g
soy sauce 1 tablespoon
oyster sauce 1 tablespoon
kOBE Monk Fruit Blend 2 tablespoons
coconut milk 3 tablespoons
cooking oil 1 tablespoon
large garlic cloves 3
peppercorns 1 teaspoon
pandan leaf 1 handful
tamarind chili sauce made from 1 tablespoon tamarind paste, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon Korean chili flakes (gochugaru), 2 tablespoons fish sauce and 3 tablespoons water

Method

Remove the skin from 300g chicken thigh and cut the meat into bite sized pieces.
Pound 3 large garlic cloves with 1 teaspoon peppercorns, then stir them into 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking oil and 2 tablespoons kOBE Monk Fruit Blend.
Add 3 tablespoons coconut milk to the marinade, mix it through the chicken, cover it and refrigerate for 2 hours.
Fold a pandan leaf into a cone, set a piece of chicken inside, wrap it closed and tuck the end of the leaf in or pin it with a bamboo toothpick.
Arrange the parcels in the basket and cook in an air fryer at 170 degrees C for 15 minutes.
Cook a second time at 200 degrees C for 5 minutes until evenly golden with crisp edges.
Make the tamarind chili sauce: heat 1 tablespoon kOBE Monk Fruit Blend with 3 tablespoons water until dissolved, add 1 tablespoon tamarind paste and 2 tablespoons fish sauce, stir until it thickens slightly, then add 1 tablespoon Korean chili flakes and turn off the heat.
Unwrap the leaves and eat the chicken with the tamarind chili sauce and sticky rice.

Tips

The coconut milk in the marinade is what keeps the meat rich and soft, and without it the chicken is noticeably drier.
Buy the broad pandan leaves at the market, since narrow ones tear as you wrap.
A mortar rather than a machine releases more of the oils, and the marinade clings better.
kOBE Monk Fruit Blend dissolves slowly, so heat it with the water before the tamarind paste and fish sauce go in and the sauce turns out smooth.
A full 2 hours in the fridge is what carries the seasoning in, since marinating at room temperature only coats the surface.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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