Pandan Leaf Chicken

500g chicken thigh, cut into 2–3cm chunks
2 garlic cloves, finely chopped
10–12 pandan leaves
Vegetable oil, for deep frying

The Marinade
1 tablespoon fish sauce
Pinch ground white pepper
½ teaspoon ground coriander
1 teaspoon sesame oil
1 tablespoon palm sugar
1 tablespoon oyster sauce
2 tablespoons coconut cream

The Dipping Sauce
2–3 tablespoons palm sugar
3 tablespoons fish sauce
3 tablespoons sweet soy sauce
100ml water
1 teaspoon toasted sesame seeds

PREPARATION

1. Place the chicken pieces in a bowl and add garlic, fish sauce, white pepper, ground coriander, sesame oil, palm sugar, oyster sauce and coconut cream. Massage the marinade well into the chicken until evenly coated.
2. Leave the chicken to marinate for at least 15 minutes so the flavours absorb into the meat.
3. Prepare the dipping sauce by mixing palm sugar, fish sauce and sweet soy sauce in a bowl. Stir until the palm sugar dissolves.
4. Add the water to loosen the sauce to a lightly runny consistency, then stir through the toasted sesame seeds and set aside.
5. Take a pandan leaf and bend it into a loop to create a small pocket. Place a piece of marinated chicken into the pocket.
6. Fold the leaf over the chicken and tuck the end through the loop to secure it tightly, creating a neat parcel. Repeat with the remaining chicken.

COOKING

1. Heat vegetable oil in a wok or deep fryer to 180°C.
2. Carefully lower the pandan parcels into the hot oil, frying in batches to avoid overcrowding the wok.
3. Fry for 4–5 minutes, gently moving the parcels so they cook evenly while keeping them sealed.
4. Once the chicken is cooked through and the pandan leaves turn golden, remove the parcels and drain on kitchen paper.
5. Allow them to rest briefly so excess oil drains away.
6. Serve hot with the dipping sauce on the side.

School of Wok Tips

• Make sure the pandan parcels are wrapped tightly so the chicken stays inside during frying.
• Fry in small batches to keep the oil temperature stable.
• Coconut cream in the marinade helps keep the chicken tender and juicy.
• If pandan leaves are long, trim them slightly to make wrapping easier.

FAQs

What do pandan leaves taste like?
Pandan leaves have a sweet, grassy aroma often compared to vanilla or coconut, which perfumes the chicken during cooking.

Can I bake pandan chicken instead of frying?
Yes. Bake at 200°C for 20–25 minutes, though deep frying gives a more authentic flavour.

Where can I buy pandan leaves?
They are commonly available fresh or frozen in Asian supermarkets.