Pandan Chicken Two Ways

A popular chicken dish of Thai origins, Pandan Chicken is made complete by wrapping the chicken with Pandan leaves… literally. It not only infuses an aroma, but helps keep the chicken moist when cooking, enhancing its texture. Wrapping might take some practice, but once you’ve skilfully mastered this it will be second nature. We personally like wrapping ours with parts of the chicken outside of the leaf so that there’s some crisp on the surface after cooking
We did our recipe two ways, one for those that want the healthier option, which would be to bake the Pandan chicken in the oven, but in our opinion, the fried version produces a much tastier version!
A perfect dish to cook for your weekend evenings, so try out this savoury delight!
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Adjust Servings
2chicken thighs (around 500g)
24pandan leaves
1tbsp coriander powder
1tbsp white pepper powder
1tbsp minced garlic
1tbsp light soy sauce
2tbsp oyster sauce
2tbsp sesame oil
3tbsp palm sugar
3tbsp coconut cream
Oil for deep fry
Parchment paper for baking
½cup water
3tbsp sugar
3tbsp dark soy sauce
1tsp salt
2tbsp white toasted sesame seeds



Cut 2 chicken thighs into 1 inch chunks
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Add to chicken, 1 tbsp coriander powder, 1 tbsp white pepper powder, 1 tbsp minced garlic, 1 tbsp light soy sauce, 2 tbsp oyster sauce, 2 tbsp sesame oil, , 3 tbsp palm sugar
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and 3 tbsp coconut cream
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Mix well and let it marinate for 2 hours
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Wrap marinated chicken in pandan leaves.
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In a pot add 1/2 cup water, 3 tbsp sugar, 3 tbsp dark soy sauce and 1 tsp salt
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Boil to boil and thicken, set aside in a bowl and mix in 2 tbsp white toasted sesame seeds
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Toss wrapped chicken in oil, and place on bake tray line with baking paper.
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Bake in 200 degrees C oven for 20-25 minutes
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Deep fry in oil until leaves start to brown and meat cooked
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Remove and drain on paper towels
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Serve with dipping sauce.
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