D'Open Kitchen

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Thai Pandan Chicken

Name: Thai Pandan Chicken
Prep time: 20 min
Cook time: 10 min
Ingredients: 200 g Chicken Thigh; 1 tbsp Oyster Sauce; 1 tbsp Soy Sauce; 1 tbsp Sugar; 1 tsp Pepper; 1 tbsp Sesame Oil; 1/2 tbsp Coriander Root; 1/2 tbsp Minced Garlic; Pandan Leaves (cleaned and ends trimmed)

Recipe by

Trish yee

Thai pandan chicken is made by marinating the chicken thighs in soy garlic mixture and then tie it up with a pandan leaf before deep frying the chicken. It is very flavourful as the fragrance of the pandan leaf will steep into the chicken during deep frying, which gives the dish the extra depth in

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Prep Time 20

Cook Time 10

Resting Time 30

Course Appetizer

Cuisine Thai

Servings pieces

Calories 121 kcal

Equipment

Toothpick (if required)
Deep Fryer
Mixing Bowl

Ingredients

200 g Chicken Thigh
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tbsp Sugar
1 tsp Pepper
1 tbsp Sesame Oil
1/2 tbsp Coriander Root
1/2 tbsp Minced Garlic
Pandan Leaves cleaned and ends trimmed

Instructions

Cut chicken thigh into 1 inch pieces.
Marinate chicken with all ingredients. Set aside for 1-hour.
Wrap the marinated chicken with pandan leaves.
Put the chicken fried in medium heat oil. Drain dry and serve.

Notes

Always use boneless chicken thigh
Instead of deep frying, you can also use the air fryer or bake them in the oven for 15 mins at 180c

Nutrition

Serving: 3piecesCalories: 121kcal

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.