Ingredients

  • 16 pieces
  • 350 g skinless chicken thigh (cut into bite size)

  • 16 pandan leaves

  • 4 pcs coriander root

  • 2 cloves garlic

  • 1½ tbsp coconut milk (Coconut milk and be substituted with coconut cream)

  • ¼ tsp white peppercorns


  • 1 tbsp tamarind juice

  • 1 tbsp + 1 tsp light soy sauce

  • 3 tbsp sweet soy sauce

  • 2 tbsp oyster sauce

  • 70 g palm sugar (You can use regular sugar instead of palm sugar)

  • 1 tbsp sriracha hot sauce (Sriracha hot sauce can be substituted with chilli sauce)

  • ½ tsp white sesame seeds

  • vegetable oil

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Recipe Courtesy of
Asian Food Network

Thai Pandan Chicken

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Infused with the sweetness and fragrance of pandan leaves, the Thai Pandan Chicken is a great appetizer or finger food for your party (or a quiet night in). All you need to get in business is some pandan leaves, chicken pieces and a variety of ingredients that can be found in any grocery store! To save some time, marinate the chicken the night before and pop it in the fridge.
  • Easy
  • 45 min
  • 20 min
  • 10 min
  • 4 steps
  • 14 Ingredients
  • Easy
  • 4 steps
  • 14 Ingredients
  • 45 min
  • 20 min
  • 10 min

How to make Thai Pandan Chicken

  1. Marinate chicken

    • With a pestle and mortar, pound and grind coriander roots, garlic, white peppercorns, 1 teaspoon of light soy sauce, 2 tablespoons of oyster sauce and 1½ tablespoon of coconut cream until well combined. 

    • In a bowl, mix chicken pieces with marinade until evenly coated. Let it marinate for 30 min.

    Marinate chicken


  2. Make dipping sauce

    • In a small pot on high heat, mix palm sugar, 1 tablespoon of sweet soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sriracha hot sauce and 1 tablespoon of tamarind juice until sugar dissolves and sauce thickens. 

    • Set aside to cool and transfer to the sauce dish.



  3. Wrap marinated chicken

    • Twist the middle part of the pandan leaf (with both ends sticking outwards) to prepare a pocket where you can put a piece of marinated chicken. 

    • Wrap the pandan leaf around the chicken by looping the ends of the leaves into the pocket. Cut off any excess leaf. Repeat for all.
    Wrap marinated chicken


  4. Deep-fry wrapped chicken

    • In a pan or pot on medium-high heat, heat up enough oil for deep frying. When the oil is hot enough, about 180 degrees Celsius, deep-fry wrapped chicken for 3 to 4 minutes until the chicken is golden brown. 

    • Remove deep-fried pandan-wrapped chicken from hot oil and place on a plate lined with a paper towel to drain excess oil.
    Deep-fry wrapped chicken


Plate and Serve!

  • Place Thai Pandan Chicken on a serving plate. 

  • Sprinkle sesame seeds on the dipping sauce.  

  • Serve hot with dipping sauce on the side.

Plate and Serve!

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    Ingredients
    • 16 pieces
    • 350 g skinless chicken thigh (cut into bite size)

    • 16 pandan leaves

    • 4 pcs coriander root

    • 2 cloves garlic

    • 1½ tbsp coconut milk (Coconut milk and be substituted with coconut cream)

    • ¼ tsp white peppercorns


    • 1 tbsp tamarind juice

    • 1 tbsp + 1 tsp light soy sauce

    • 3 tbsp sweet soy sauce

    • 2 tbsp oyster sauce

    • 70 g palm sugar (You can use regular sugar instead of palm sugar)

    • 1 tbsp sriracha hot sauce (Sriracha hot sauce can be substituted with chilli sauce)

    • ½ tsp white sesame seeds

    • vegetable oil

    Nutrition

    Serving Size: grams

    Servings Per Recipe: 16

    Chicken is tasty
    Snort turmeric
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