Thai Pandan Chicken

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.

Halal

Healthy

No Alcohol

No Nuts

No Pork

Difficulty: Easy

Preparation: 45 min
Cook: 20 min
Clean up: min

Steps: 4 steps
14 Ingredients

Difficulty: Easy
Steps: 4 steps
14 Ingredients

Preparation: 45 min
Cook: 20 min
Clean up: min

Instructions

1. Marinate chicken

With a pestle and mortar, pound and grind coriander roots, garlic, white peppercorns, 1 tsp light soy sauce, 2 tbsp oyster sauce and 1½ tbsp coconut cream until well combined.
In a bowl, mix chicken pieces with marinade until evenly coated. Let it marinate for 30 min.

2. Make dipping sauce

In a small pot on high heat, mix palm sugar, 1 tbsp sweet soy sauce, 1 tbsp light soy sauce, 1 tbsp sriracha hot sauce and 1 tbsp tamarind juice until sugar dissolves and sauce thickens. Set aside to cool and transfer to sauce dish.

3. Wrap marinated chicken

Twist the middle part of pandan leaf (with both ends sticking outwards).
Take a piece of marinated chicken and wrap it in the leaf. Cut off any excess leaf. Repeat for all.

4. Deep-fry wrapped chicken

In a pan or pot on medium-high heat, heat up enough oil for deep frying. When oil is hot enough, about 180C, deep-fry wrapped chicken for 3-4 min until chicken is golden brown.
Remove deep-fried wrapped chicken from hot oil and place on a paper towel-lined plate to drain excess oil.

Plate and Serve!

Place Thai pandan chicken on serving plate. Sprinkle sesame seeds on the dipping sauce. Serve hot with dipping sauce on the side.