Thai Pandan Chicken

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Indulge in this authentic Thai pandan chicken! It is sweet yet savory, crispy and salty. What’s there not to love?

Let's start cooking!

Chicken in Marinade

Step 1 - Marinate chicken

  • With a pestle and mortar, pound and grind coriander roots, garlic, white peppercorns, 2 tsp light soy sauce, 2 Tbsp oyster sauce and 1 ½ Tbsp coconut cream until well combined.

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

To save time and add flavour, you can marinate the chicken the night before in the fridge.
Dipping sauce

Step 2 - Make dipping sauce

  • In a small pot on high heat, mix palm sugar, 3 Tbsp sweet soy sauce, 2 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.

Wrapped marinated chicken in pandan leaf

Step 3 - Wrap marinated chicken

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

  • Repeat for all.

Pandan leaves keeps the chicken moist and tender and adds a fragrant pandan flavor to the chicken.
Wrapped marinated chicken deep fried

Step 4 - Deep-fry wrapped chicken

  • In a pan or pot on medium-high heat, heat up enough vegetable oil for deep-frying.

  • When oil is hot enough, about 180°C, deep-fry wrapped chicken for 3 to 4 minutes 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!

Thai pandan chicken on serving plate

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

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