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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Pandan Chicken

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Planning a party? For something delicious, sure to impress guests but simple to make, try these gorgeous bite-sized pieces of chicken wrapped in pandan leaves. These long, blade-like leaves lend a delicate fragrance to a dish… and deliver the wow-factor, too!

WATCH THIS RECIPE

THAI PANDAN CHICKEN

PREP TIME

10 minutes
COOK TIME

20 minutes
SERVES

4 as an appetiser
Ingredients

500g (1 lb) chicken thigh or breast fillets, cut into 20 bite-sized pieces

20 pandan leaves*

20 toothpicks

vegetable oil for deep frying

 

Marinade:

6 garlic cloves

1 tsp whole white peppercorns

3 tbsp oyster sauce

½ tsp white sugar

 

Dipping sauce:

3 tbsp soy sauce

2 tbsp sweet dark soy sauce

¼ cup white sugar

¼ cup water

Steps
Step 1

To make the marinade, use a mortar and pestle to pound the garlic and peppercorns to a rough paste. Mix the paste with the oyster sauce and sugar. Add the marinade to the chicken and mix until well combined. Wrap each piece of chicken with a pandan leaf. Secure with a toothpick. Chicken can be marinated and wrapped up to a day in advance.

Step 2

To make the dipping sauce, combine the ingredients in a small saucepan over medium-high heat. Simmer for 4-5 minutes or until thickened slightly. Pour into a small serving bowl (sauce will thicken more as it cools).

Step 3

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.

Step 4

Fry the chicken pieces in batches in the hot oil for 4-5 minutes or until dark golden and cooked through. Drain on paper towel and serve with the dipping sauce.

Note Icon

Notes:

– Pick up fresh pandan leaves from your Asian supermarket

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