Pandan Chicken (香兰叶鸡)

Pandan Chicken, or 香兰叶鸡, is a popular Malaysian Chinese dish where chicken is marinated in a flavorful mixture and then wrapped in fragrant pandan leaves before being deep-fried to perfection.

Pandan Chicken (香兰叶鸡)

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 10 pandan leaves, cleaned and dried

Instructions

  1. In a bowl, mix oyster sauce, soy sauce, sesame oil, sugar, salt, black pepper, and cornstarch.
  2. Cut the chicken thighs into bite-sized pieces and coat them with the marinade. Let it marinate for 15 minutes.
  3. Wrap each piece of marinated chicken with a pandan leaf and secure it with a toothpick.
  4. Deep-fry the pandan-wrapped chicken in hot oil until golden brown and cooked through.
  5. Remove the toothpicks before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Deep-fry

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
10g

Supplies

Frying pan Tongs Paper towels

Tools

Knife Bowl Toothpicks

Serving suggestions

Serving suggestion: Serve hot with steamed rice and a side of chili sauce.

Tips & tricks

Tip: Make sure the pandan leaves are dry before wrapping the chicken to prevent splattering during frying.

Cost

$10