Thai Pandan Chicken
Experience the aromatic allure of Thai Pandan Chicken, a dish that combines tender, bite-sized morsels of marinated chicken with the earthy fragrance of pandan leaves. This traditional Thai recipe showcases a harmonious blend of sauces—soy, oyster, and fish sauce—paired with palm sugar and a garlic-coriander paste to create a savory, slightly sweet marinade. Wrapped tightly in pandan leaves, the chicken locks in its moisture and absorbs the herbaceous flavor, resulting in a succulent bite every time. Perfectly fried to golden perfection or steamed for a lighter twist, this dish is served with sweet chili sauce for an irresistible dip. Ideal for sharing at gatherings or elevating your weeknight dinner, Thai Pandan Chicken celebrates authentic Thai flavors in every vibrant bundle. Keywords: Thai Pandan Chicken, authentic Thai recipes, pandan leaf chicken, fried chicken bundles, Thai appetizer.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Fish sauce
- 2 teaspoons Palm sugar
- 3 cloves Garlic
- 2 roots Coriander root (or stems)
- 0.5 teaspoons Ground white pepper
- 20 leaves Pandan leaves
- 500 ml Vegetable oil (for frying)
- 1 cup Sweet chili sauce (for serving)
Instructions
Cut the boneless chicken thighs into bite-sized pieces.
In a mortar and pestle, pound the garlic, coriander roots, and ground white pepper into a fine paste.
In a mixing bowl, combine the garlic-coriander paste, soy sauce, oyster sauce, fish sauce, and palm sugar. Mix until the sugar dissolves.
Add the chicken pieces to the marinade and mix well to ensure the chicken is thoroughly coated. Cover and let the chicken marinate in the refrigerator for at least 1 hour (or overnight for better flavor).
Wash and pat dry the pandan leaves. Cut them into lengths of about 25-30 cm (10-12 inches) if they are too long.
Take each piece of marinated chicken and wrap it in a pandan leaf, creating a small bundle. Secure the wrapping by tucking the ends of the leaf or using a toothpick if necessary. Repeat for all chicken pieces.
Heat vegetable oil in a deep pan or wok over medium heat until it reaches 175°C (350°F).
Carefully fry the chicken parcels in batches for about 5-7 minutes, or until the chicken is cooked through and the pandan leaves are slightly crispy. Remove the bundles with a slotted spoon and drain excess oil on paper towels.
Alternatively, for a healthier option, steam the wrapped chicken for about 10-12 minutes instead of frying.
Serve the pandan chicken hot with sweet chili sauce on the side for dipping.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 32.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
