Step 1

Wash chicken breast and pat dry with paper towel.

Step 2

Mix together soy sauce, oyster sauce, sesame oil, sugar, ginger and vinegar in a deep bowl. Add the chicken breast to the mixture and mix until all sides are covered. Let it marinate for at least 1 hour. Can also be placed in the fridge overnight covered with plastic wrap.

Step 3

Wrap each piece in pandan or screwpine leaves using a toothpick to hold them in place.

Step 4

Place the wrapped chicken on a plate and steam in a steamer for 5 minutes. Take the chicken pieces and place on a kitchen paper towel to remove excess liquids. Reserve the drippings. Fry the wrapped chicken in hot oil until the golden brown.

Step 5

To make the dipping sauce, in a small bowl, combine and mix the drippings with the sweet chili sauce.

Step 6

Serve the Pandan Chicken while still warm with the dipping sauce.