Ingredients: 
 For 2 servings  
 For the chicken: 
 250g. (8 oz.) chicken breast, cut into bite-size pieces 
 4 tsp.  white soya sauce 
 1/2 tbs.  sugar
 4 tsp. sesame oil
 1/2 tbs.  whole black peppercorns
 1/2 tsp.  salt
 1 tbs. garlic
 8  strips of pandan leaf, cut 4cm. (1 1/2 inch) wide 
 For the sauce: 
 4 tsp.  dark soya sauce
 1/2 tbs.  white soya sauce
 1/2 tsp. roasted sesame, slightly crushed
 1 tsp. sugar
 1 tsp. vinegar 
  
 
   
 Preparation:

1. In a mortar, pound together peppercorns and garlic until well blended.
2. In a mixing bowl, add the peppercorns and garlic mixture to the chicken.
3. Blend in white soya sauce, sugar and sesame oil until the ingredients are mixed well.
4. Marinate the chicken with the ingredients for approximately 1 hour.
5. Cut the marinated chicken into 8 pieces and wrap with the Pandan leaves, making a pyramidal shape.
6. Deep-fry in hot oil until cooked.
7. To make the sauce, mix the dark soya sauce and white soya sauce in a bowl.
8. Add sugar and vinegar. Stir well and sprinkle with sesame seeds.
9. Adjust the seasonings to obtain sweet and sour flavor as desired.
10. Serve with the sauce.

Note : Sauce Sweet Chilli can be used as a substitute for the sauce in this recipe.