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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 juice1 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
Log in to watch this premium content and more!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.
- 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
-
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.
-
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.
-
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.
-
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.
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.
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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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