1 cup pandan leaves, cut into several pieces
1 tbsp. custard powder
1/2 tsp. onion powder
2 tbsp. lemon-lime soda
1 tbsp. instant coconut powder
1 1/2 cups deboned and diced chicken meat
1/2 tsp. salt
1/4 cup cornstarch
For the sauce:
1/4 cup lemon-lime soda
1/4 cup chicken stock
1 tbsp. cornstarch
1/2 cup 1-inch leek strips
1/4 cup pandan leaves cut into 1 1/2 inch strips
1 tbsp. butter
1/4 tsp. peanut oil
1 tsp. oyster sauce
1/2 tsp. patis
1 tbsp. chili-garlic paste
1/2 tsp. finely chopped finger chili
1. Combine pandan, custard powder, onion powder, lemon-lime soda and instant coconut powder in a bowl. Marinate chicken in the mixture overnight.
2. Remove pandan leaves from the marinade. Drain. Season chicken with salt. Dredge lightly in cornstarch and deep-fry.
3. Make the sauce: Mix together in a small bowl the lemon-lime soda, chicken stock and cornstarch. In a pan, sauté the leeks and pandan in butter and peanut oil. Add oyster sauce and a pinch of sugar. Combine the soda-stock mixture and the leek-pandan mixture. Add the patis, chili-garlic paste, finger chili and salt and pepper. Mix well.
4. Transfer chicken to a serving platter and top with sauce. Serve immediately.