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Pandan Chicken 1

Pandan Chicken

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Malaysian


Pandan Chicken is a Thai Style where tender chicken pieces are wrapped and cooked in pandan leaves, usually served with a dipping sauce made out of lightly flavoured soy sauce or fish sauce. Making it here in New Zealand is quite challenging as I never had seen any fresh pandan leaves and the available ones are the frozen ones that are pre-cut.




  • 800 g deboned chicken thigh cutlets, sliced into bite sized pieces
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp chili powder
  • 6 cloves garlic, minced
  • pandan leaves
  • oil
  • short skewers


  • 1/4 cup water
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • juice from half lemon
  • 1 tbsp toasted sesame seeds


  1. In a bowl combine together soy sauce, oyster sauce, chili powder and garlic.
  2. Add the chicken, give it a good mix to coat it evenly then set it aside for 15 minutes.
  3. Get two pieces of pandan leaf then wrap chicken around, place in a skewer securing the pandan leaves. Place two wrapped chicken in one skewer. Do it with the remaining chicken.
  4. Prepare a wok, add oil and place in stove top with high heat. Once oil is hot enough fry chicken pieces for 4 minutes on each side or until cooked. Place cooked chicken in a serving platter.
  5. In a small bowl combine sauce ingredients, mix well then serve with pandan chicken.