I absolutely adore this recipe because it’s a brilliant fusion of flavors with the coconut milk and soy sauce perfectly complementing the aromatic pandan leaves, creating a taste that’s both exotic and comforting. Plus, the whole process of wrapping the chicken in pandan leaves is like a little culinary adventure, making the end result even more rewarding when you get that crispy, flavorful bite!
Pandan chicken is an awesome dish where tender chicken thighs are marinated in a mix of coconut milk and fish, soy sauce, and spices like garlic and shallots. Traditional recipes use the really strong-smelling pandan leaves to both wrap and infuse the chicken with their distinctive aroma.
I got really into the recipe for the chicken part, and it’s hard not to—it’s a pleasant mix of savory and slightly sweet notes, and well, chicken. But I also really love how the pandan leaves play a role in the recipe.
Ingredients
Chicken Thigh:
Succulent in both protein and juiciness, adds a rich-textured factor.
Coconut Milk:
Dairy-free but creamy, with a hint of sweetness.
Fish Sauce:
Provides a deep, rich umami taste, taking the profile of your dish to the next level.
Soy Sauce:
Salty, umami-rich, a … classic … seasoned depth enhancer.
Why not take these next three sentences and transform them into a list of their own?
Sugar:
Strikes a balanced chord of notes that are salty and savory with mild sweetness.
White Pepper:
Adds warmth without overpowering other flavors.
Pandan Leaves:
Imbue the aromatic and subtle vanilla-like fragrance; key visual and flavor element.
Ingredient Quantities
- 500 grams chicken thigh, boneless and skinless, cut into 2-inch pieces
- 2 tablespoons coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground coriander
- 4 cloves garlic, minced
- 5 shallots, minced
- 20 pandan leaves, cleaned and dried
- Vegetable oil, for frying
Instructions
1. In a big mixing bowl, combine milk from a coconut, fish sauce, soy sauce, sugar, white pepper, and ground coriander. Stir until well mixed.
2. Incorporate the minced garlic and minced shallots into the bowl. Stir thoroughly to mix the marinade with all the ingredients.
3. Ensure the chicken pieces are fully coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
4. After marinating, take a piece of chicken and encase it in a pandan leaf by folding the leaf into a cone (using the method shown), placing the chicken inside, and then wrapping the leaf around it. Secure the leaf by tucking in the end or using a toothpick.
5. Do the wrapping process again with the other pieces of chicken.
6. In a large saucepan or wok, heat vegetable oil to about 175°C (350°F) enough to cover the chicken wraps.
7. Pandan chicken wrapped in a fragrant leaf. Here is how to make it:
WHAT YOU NEED:
1-2 fresh pandan leaves or substitute with fresh bay leaves
1 whole chicken, cut into pieces
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon MSG (optional)
3 tablespoons oyster sauce
1/4 cup peanut oil (for frying)
1/2 cup water
3 tablespoons slivered green onion
3 cloves of garlic, chopped
1/2 pound of a combination of shiitake and enoki mushrooms, broken apart
HOW TO MAKE IT:
1. Prepare your ingredients.
2. In a large bowl, marinate the chicken in salt, white pepper, and MSG for at least an hour in the refrigerator.
3. Thinly slice the mushrooms and add them to the bowl with the green onions and garlic, then toss everything together.
4. Lay out the pandan leaves on a cutting board. If using bay leaves, layer two leaves to form a backward L shape.
5. Divide the chicken and mushroom mixture into portions and wrap them tightly with the leaves.
6. Heat the oil in a frying pan set to medium-high heat.
7. Carefully add the wrapped chicken pieces into the hot oil, a few at a time, to avoid overcrowding the pan.
8. Then, also avoid panic.
8. Cook the pandan chicken in batches, turning occasionally, until the chicken is done and the pandan leaves are crispy, about 5-7 minutes per batch.
9. Take the cooked pandan chicken out of the oil and let it drain on paper towels to get rid of the excess oil.
10. Pandan chicken is best served hot, as either an appetizer or a main dish. It is a delicious way to experience the aromatic flavors that pandan leaves impart.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Sharp knife
4. Cutting board
5. Spoon or spatula for stirring
6. Plastic wrap or cover for bowl
7. Large saucepan or wok for frying
8. Tongs for handling chicken
9. Fry thermometer
10. Paper towels for draining
11. Toothpicks for securing pandan leaves
FAQ
- What is pandan chicken?Pandan chicken is a popular dish in Southeast Asia, where marinated chicken pieces are enveloped in fragrant pandan leaves and deep-fried until golden brown. The preparation might sound simple, but there is much to unravel in both the dish itself and its leaves. Let’s start with the chicken—a familiar, dependable protein that is common across all world cuisines.
- Can I use chicken breast instead of chicken thigh?Chicken breast is a possible option, but chicken thigh is usually more tender and has more flavor.
- Why are pandan leaves used in this recipe?Chicken is not a flavor that tends to take center stage in a dish. It’s such a mild protein that its flavor often gets overpowered by other ingredients. That’s what makes the use of pandan leaves so interesting (and delicious, I might add) in this chicken dish.
- Is there a substitute for pandan leaves?Although the distinctive aroma provided by pandan leaves is essential, banana leaves can be used instead to wrap food.
- What can I serve with pandan chicken?Steamed rice, fresh salad, or any Thai-style sauce pairs well with pandan chicken.
- Can I bake instead of fry the chicken?Indeed, baking is possible in a 180°C (350°F) oven, for approximately 20-25 minutes. However, if one wishes to achieve a crispier texture, frying is a better cooking method.
- How do I properly wrap the chicken in pandan leaves?Position the marinated chicken in the center of the leaf, then fold the leaf over the chicken. Finally, secure the entire package with a toothpick.
Substitutions and Variations
Use evaporated milk or almond milk for flavor and texture that’s different from coconut milk.
Use soy sauce or tamari in place of fish sauce for an umami flavor that’s nearly spot-on. Just don’t expect it to taste exactly the same.
For a gluten-free alternative, use tamari rather than soy sauce.
Replace sugar with honey or maple syrup, either of which is a natural sweetener.
Black pepper can be used instead of white pepper, if you prefer a flavor that is more robust and a bit spicier.
Pro Tips
1. Marinate Longer for Maximum Flavor: While the recipe suggests marinating for at least an hour, leaving the chicken to marinate overnight in the refrigerator can help the flavors penetrate the meat more deeply, resulting in a richer taste.
2. Use Fresh Pandan Leaves with Care: Ensure the pandan leaves are fresh and free from tears, as this helps to securely wrap the chicken and prevents oil from seeping inside during frying. If the leaves are stiff, briefly blanch them in hot water to make them more pliable.
3. Control Oil Temperature Carefully: Maintaining the oil temperature at around 175°C (350°F) is crucial for achieving a crispy exterior without overcooking the inside. Use a thermometer if possible, and adjust the heat between batches to maintain consistent temperature.
4. Securely Wrap the Leaves: Wrapping the chicken tightly with pandan leaves not only enhances the aroma but also helps retain moisture. If necessary, use toothpicks to ensure the leaves stay in place during frying.
5. Draining and Serving: Allow the cooked chicken to drain on paper towels to remove excess oil. Serve promptly to enjoy the full aroma and flavor of the pandan leaves, which is most pronounced when the dish is hot.
Pandan Chicken Recipe
My favorite Pandan Chicken Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Sharp knife
4. Cutting board
5. Spoon or spatula for stirring
6. Plastic wrap or cover for bowl
7. Large saucepan or wok for frying
8. Tongs for handling chicken
9. Fry thermometer
10. Paper towels for draining
11. Toothpicks for securing pandan leaves
Ingredients:
- 500 grams chicken thigh, boneless and skinless, cut into 2-inch pieces
- 2 tablespoons coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground coriander
- 4 cloves garlic, minced
- 5 shallots, minced
- 20 pandan leaves, cleaned and dried
- Vegetable oil, for frying
Instructions:
1. In a big mixing bowl, combine milk from a coconut, fish sauce, soy sauce, sugar, white pepper, and ground coriander. Stir until well mixed.
2. Incorporate the minced garlic and minced shallots into the bowl. Stir thoroughly to mix the marinade with all the ingredients.
3. Ensure the chicken pieces are fully coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
4. After marinating, take a piece of chicken and encase it in a pandan leaf by folding the leaf into a cone (using the method shown), placing the chicken inside, and then wrapping the leaf around it. Secure the leaf by tucking in the end or using a toothpick.
5. Do the wrapping process again with the other pieces of chicken.
6. In a large saucepan or wok, heat vegetable oil to about 175°C (350°F) enough to cover the chicken wraps.
7. Pandan chicken wrapped in a fragrant leaf. Here is how to make it:
WHAT YOU NEED:
1-2 fresh pandan leaves or substitute with fresh bay leaves
1 whole chicken, cut into pieces
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon MSG (optional)
3 tablespoons oyster sauce
1/4 cup peanut oil (for frying)
1/2 cup water
3 tablespoons slivered green onion
3 cloves of garlic, chopped
1/2 pound of a combination of shiitake and enoki mushrooms, broken apart
HOW TO MAKE IT:
1. Prepare your ingredients.
2. In a large bowl, marinate the chicken in salt, white pepper, and MSG for at least an hour in the refrigerator.
3. Thinly slice the mushrooms and add them to the bowl with the green onions and garlic, then toss everything together.
4. Lay out the pandan leaves on a cutting board. If using bay leaves, layer two leaves to form a backward L shape.
5. Divide the chicken and mushroom mixture into portions and wrap them tightly with the leaves.
6. Heat the oil in a frying pan set to medium-high heat.
7. Carefully add the wrapped chicken pieces into the hot oil, a few at a time, to avoid overcrowding the pan.
8. Then, also avoid panic.
8. Cook the pandan chicken in batches, turning occasionally, until the chicken is done and the pandan leaves are crispy, about 5-7 minutes per batch.
9. Take the cooked pandan chicken out of the oil and let it drain on paper towels to get rid of the excess oil.
10. Pandan chicken is best served hot, as either an appetizer or a main dish. It is a delicious way to experience the aromatic flavors that pandan leaves impart.
