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Pandan Chicken 2 ways
Ingredients
Steps
Notes
  • English Version: 
  • [炸香叶鸡块] 
  • INGREDIENTS: 
  • 2 chicken thighs (around 500g) 
  • 24 pandan leaves 
  • 1 tbsp coriander powder 
  • 1 tbsp white pepper powder 
  • 1 tbsp minced garlic 
  • 1 tbsp light soy sauce 
  • 2 tbsp oyster sauce 
  • 2 tbsp sesame oil 
  • 3 tbsp palm sugar 
  • 3 tbsp coconut cream 
  • Oil for deep fry 
  • Parchment paper for baking 
  • [Sauce] 
  • ½ cup water 
  • 3 tbsp sugar 
  • 3 tbsp dark soy sauce 
  • 1 tsp salt 
  • 2 tbsp white toasted sesame seeds 
  • STEPS: 
  • 1. Cut 2 chicken thighs into 1 inch chunks 
  • 2. Add to chicken, 1 tbsp coriander powder, 1 tbsp white 
  • pepper powder, 1 tbsp minced garlic, 1 tbsp light soy sauce, 
  • 2 tbsp oyster sauce, 2 tbsp sesame oil, , 3 tbsp palm sugar 
  • and 3 tbsp coconut cream 
  • 3. Mix well and let it marinate for 2 hours 
  • 4. Wrap marinated chicken in pandan leaves. 
  • 5. In a pot add 1/2 cup water, 3 tbsp sugar, 3 tbsp dark soy 
  • sauce and 1 tsp salt 
  • 6. Boil to boil and thicken, set aside in a bowl and mix in 2 
  • tbsp white toasted sesame seeds 
  • Instructions 
  • A) Oven Bake/ Air-Fry 
  • - Toss wrapped chicken in oil, and place on bake tray line with baking 
  • paper. 
  • - Bake in 200 degrees C oven for 20-25 minutes 
  • B) Deep fry 
  • - Deep fry in oil until leaves start to brown and meat cooked 
  • - Remove and drain on paper towels 
  • Serve with dipping sauce.