What's your order? Thai Pandan Chicken for 8 please!

Now the Expat Mommy's in business! Just finished cooking for my hubby's colleague who had sampled the pandan chicken a few times it was in his lunch box. When it comes to my cooking, the hubby has always been my guinea pig, with his very adventurous taste buds.
Whatever it is I serve him would suite him just fine. Now my network of taste testers are expanding to include my mom and bro, who also get their share of the lunch box meals and hubby's colleagues as I make sure that the food he brings would be enough for him and his lunch-mates.
Truth be told, I've got my personal agenda in letting him bring "food to share". Fact is, I've always wanted put up a mini catering cum food delivery business here in Qatar, just something for a sit down dinner or to serve 10 - 35 persons at the most. That's why I have been trying out dishes which could not easily be found in restaurants around town. So I was thinking that maybe if they get to sample the cooking, they'd think of me on their next birthday party! hehe!
And then suddenly the day arrived when one of his colleagues thought of serving the pandan chicken for his bible study with a number of friends. Such a feat! The pandan chicken is slowly getting famous! haha! so maybe I shouldn't share the recipe? hehe! Well, in the spirit of generosity... kidding!

Ingredients
2 packets chicken thighs (900 gms), deboned (if the pieces are too big you might want to cut them to 2-inch cubes for easier wrapping)
pandan leaves for wrapping


Marinade:
4 cloves garlic, minced
ginger (about the size of your thumb), minced
2 stalks lemon grass, minced
2 pandan leaves, chopped
2 tbs brown sugar
1/3 cup coconut milk powder
1/3 cup soy sauce
3 tbs oyster sauce
1 tbs sesame oil
sesame seeds
salt and pepper to taste (if desired)

All you have to do is to put all the marinating ingredients in a bowl and mix it well check if you have achieved the desired level of saltiness before you put in the chicken.

Make sure that you have drained the chicken cutlets well as excess water would affect the taste of your marinade. Put the chicken pieces into the marinade, mix it well to coat all the chicken pieces then cover and let it sit for at least 1 hour.

Take out the chicken and wrap it with pandan leaves and secure it with a toothpick. Repeat until all the chicken are wrapped.

At this point you have three options of cooking, you can grill, bake or deep fry. On a Thursday night when we have friends over, we usually opt to grill them, it's part of the fun! But today as I don't have enough time i have combined baking and deep frying. I was afraid to loose the flavor if I do the deep frying only, but at the same time I don't think I could finish all the chicken pieces if i bake them in batches. So I have baked the chicken first for about 15 mins, just to make sure that the chicken is fully cooked then I have prepared the pan for deep frying and fried the chicken for about five minutes after taking it out from the oven. This way, the outside would have the nice brown color and desired crispiness while the inside would still be juicy and not dry.