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Thai Pandan Leaf Chicken

Name: Thai Pandan Leaf Chicken
Prep time: 3 h 30 min
Cook time: 8 min
Total time: 3 h 38 min
Yield: 4 servings
Cuisine: thai
Ingredients: chicken; Salt; ginger; Garlic; shallot; lemongrass stalks; coriander roots; ground turmeric; oyster sauce; fish sauce; sesame oil; white pepper powder; brown sugar; Cornflour; coconut milk powder; Pandan Leaves; Cooking oil

groups4 servingsspeedMediumcountertopsPrep: 210 minsskilletCook: 8 minsscheduleTotal: 218 minsoutdoor_grillDeep-friedlocal_fire_departmentMild

Allergens:warningSoywarningSesamewarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

3 Steps Total

schedulePrepare in advance

circleChicken needs to be marinated for 3-4 hours in advance3.5h

Preparation

00:00:18

warningStay safe

Wash hands thoroughly after handling raw meat to prevent cross-contamination; raw meat carries bacteria and touching other ingredients without washing can cause contamination.

Cut 500g chicken into pieces and place in a bowl, add 1 tsp salt and 1 grated ginger, mix well. Chop 3 cloves garlic, 6 shallots, 2 lemongrass, 2 coriander roots, 1 inch ginger, and 0.5 inch turmeric, blend into a paste in a processor, then pour into the bowl. Add 1 tbsp oyster sauce, 2 tbsp fish sauce, 1 tbsp sesame oil, 0.5 tsp white pepper, 1 tsp brown sugar, 1 tsp cornflour, and 2 tbsp coconut milk powder, mix well into a paste. Pour the paste over the chicken and mix evenly, cover with cling wrap and marinate in the refrigerator for 3-4 hours.

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Watch out

The chicken pieces must be evenly coated with the marinade and marinated long enough, otherwise the flavor will be uneven and bland inside.

Ingredients:chicken (500 g)Salt (1 tsp)ginger (1 piece)Garlic (3 clove)shallot (6 piece)lemongrass stalks (2 piece)coriander roots (2 piece)ground turmeric (0.5 piece)oyster sauce (1 tbsp)fish sauce (2 tbsp)sesame oil (1 tbsp)white pepper powder (0.5 tsp)brown sugar (1 tsp)Cornflour (1 tsp)coconut milk powder (2 tbsp)

Tools:knifeCutting boardbowlfood processor

Preparation

00:02:23

warningStay safe

Be careful when using scissors to trim leaf tips to avoid cutting your fingers.

Wash 20 pandan leaves and wipe them dry with a cloth. Following the methods shown in the video (Method 1 or Method 2), place marinated chicken pieces into the folded pandan leaf pocket, wrap securely, and trim excess leaf tips.

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Watch out

The pandan leaf parcels must be tightly wrapped, otherwise they will fall apart during deep frying, causing the chicken to fall out and burn.

Ingredients:Pandan Leaves (20 piece)

Tools:scissorskitchen towel

Active Cooking

00:04:25

warningStay safe

Hot oil causes severe burns; slide ingredients in gently from the edge of the wok to avoid splashing, and handle hot oil or the wok with extreme care.

Pour 3 cups cooking oil into a wok and heat over medium heat. Test the oil temperature with a wooden chopstick; when small bubbles appear around it, place the wrapped pandan chicken into the wok in batches. Fry for 4 minutes on each side until the pandan leaves are charred green and the chicken is fully cooked. Remove with a strainer and drain excess oil on paper towels before serving.

local_fire_departmentMedium heat, fry 4 mins each side

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Watch out

The oil must be hot enough before frying, otherwise the parcels will absorb excess oil and become greasy.

Ingredients:Cooking oil (3 cup)

Tools:Wokstrainerwooden chopstickspaper towel