Thai Pandan Chicken
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
Prep Time 20 mins
Cook Time 10 mins
Resting Time 30 mins
Servings 12 pieces
Calories 121 kcal
Toothpick (if required)
- 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
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.
- 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
Serving: 3piecesCalories: 121kcal