Dining in a Thai restaurant will definitely include Chicken Pandan, a piece of chicken wrapped in pandan leaves (screwpine leaves). Thai foods are typically spicy, but this dish is not. Thus, everybody can enjoy this flavorful dish.

I tried this recipe a month ago and want to do it again for the coming holidays. It’s a mouth-watering and simple recipe that you can easily follow. I looked for various recipes on-line and combined them.

Here’s my version.

Ingredients:

500 g of Chicken Thigh fillets

4 cloves of finely minced garlic

1 tsp. of finely chopped ginger

1 tsp. of cumin powder

½ tsp of garlic salt

1 tsp of ground black pepper

¼ cup of oyster sauce

1 medium pack of powdered coconut cream

2 tsp of sesame oil

12-15 pandan leaves (wash thoroughly)

3-4 c. of cooking oil for deep frying

Procedure:

1. The chicken fillets I bought were too large for serving so I have to cut it into two, about 3 x 3 inches in size. Set aside.

2. In a large bowl, combine all the ingredients except the cooking oil.

3. Put the chicken and mix it using your hands to coat the chicken with the marinade evenly. Cover with plastic cling wrap and let it sit in the fridge for at least 3 hours or for best results marinate it overnight.

4. After marinating, wrap the chicken with the pandan leaves and use toothpicks to secure it.

5. Deep fry it until golden brown. Do not over-fry it because it will harden the chicken.

6. Serve hot with sweet and sour sauce
I made two versions of this recipe, one by deep frying and the other by baking. We loved the deep fried version because it’s more flavorful and a bit crispy outside compared with the baked version, which was softer. While cooking, you can smell the pandan’s flavor and aroma. We all loved it and enjoyed our dinner. By the way, I served it with my version of Yang-Chow fried rice and it was a good combination. I’ll just post the recipe later.

Did you like this recipe?…..Cast me a vote…