Ingredients
300 g diced Chicken Thighs
2 cloves Garlic sliced thinly
1 tbsp Fish Sauce
1 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Soy Sauce
1 tsp sugar
Pandan Leaves
Mix all ingredients together in bowl and let it sit for 30 minutes
Wrapping chicken in leaves. Place a toothpick in to hold leaves down.
In medium high wok add ½" oil and add chicken in batches.
Drain and serve.
