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Pandan Chicken

Malaysian Pandan Chicken recipe by SeasonWithSpice.com

I wrapped these little presents, but they never left the kitchen. You wouldn't share them either, would you?

These juicy, tasty fried chicken pieces, wrapped in fresh pandan leaves (screw pine), are pop-in-your-mouth, irresistible, mini gifts that you just can't stop eating. But - yes, there's a but - cooking is messy with marinating, wrapping, and frying. But - it's a good but this time - no one says you have to share Pandan Chicken...

how to wrap chicken in pandan leaves

Sunset-colored chicken hugged tight with morning market pandan leaves.

how to cook pandan chicken in wok
how long to fry pandan chicken

Drop the pieces of chicken in the hot oil and listen to them sizzle. The mixture of pandan and turmeric will fill the air, hypnotizing you into a confused state of hunger. But stay focused! In a short time, the pandan leaves will turn brown and crispy, and the chicken into golden, juicy tidbits.

Each morsel of the fried chicken will be scented with fragrant leaves and enriched with turmeric and coconut milk. A distinct tropical taste for you to enjoy...and if you are feeling generous (full), little fun gifts for you to share with family and friends.

Family recipe for pandan chicken by SeasonWithSpice.com

Pandan Chicken Recipe by Season with Spice

2 pieces of boneless chicken breast, cut into bite-size pieces
Pandan leaves (screw pine leaves) for wrapping
Satay sticks or toothpicks

Seasoning for marination
1 1/2 tablespoons of Season with Spice's ground turmeric
1/4 cup coconut milk
2 teaspoon fish sauce
1 stalk lemongrass, white part only, sliced very thinly
1 teaspoon of Season with Spice's Coconut Palm Sugar or brown sugar
5 cloves garlic, minced
1/4 teaspoon salt or to taste
Generous dash of white pepper

The process:
1. Combine the seasonings above in a bowl and marinate the chicken for minimum one hour.

2. Get ready for wrapping. Place a piece of chicken on the end of a pandan leave and roll it up. Make sure it is wrapped tightly. Then secure the piece with a toothpick (or satay stick).

3. Heat the oil (oil should be at least 1 inch deep for frying). Gently place the chicken pieces in the oil. To prevent splattering, add some salt to the oil.

4. Fry the pandan chicken on medium heat for 3 - 4 minutes on each side.

5. Chicken will turn golden brown - and pandan leaves brown and crispy - when ready.

6. Dish out and drain on paper towel. Serve hot. Unwrap to eat since the leaf is not edible.


Rosa's Yummy Yums said...
This comment has been removed by a blog administrator.
Tamara said...

these are so cute!

Xiaolu @ 6 Bittersweets said...

I love the pandan wrapping for it's look and flavor -- fabulous!

Celeste said...

Hey that is one of my favorites! Super delicious, just can't get enough of them. Thanks for the easy-to-follow recipe.

Plateful said...

Frankly, I've never heard about pandan chicken let alone taste it. But this sure looks like a delicious idea, and I love the simplicity of the recipe too. One question, since I have no idea where to find a pandan leaf, do you think I could follow this recipe using banana leaf, and would it be as flavorful...? Thanks!

SeasonWithSpice said...

Rosa - pandan is widely used in both sweet & savory dishes in Southeast Asia. Give it a try on your next savory dish. You will love the flavour!

Nash - Oh yes, banana leaf is ideal with the recipe. Both are amazing leaves for flavouring. If you use banana leaf, you just need to change the name from Pandan Chicken to Banana-wrapped Fried Chicken:) Sounds delish either way.

I did a bit of research and found that pandan leaves are available in Qatar. Some people mentioned Family Food Center or SL spice shop in Musherib. Pandan leaves is called rampe apparently.

Hope you can source the fresh leaves and give the recipe a try! Cheerio!

Nami @ Just One Cookbook said...

Hi Reese! This dish is simply beautiful and the taste must be soooo good! It's fun to unwrap to eat the chicken. I always forget to check if my Chinese market has Pandan leaves. I know Southeast Asian cuisine uses these leaves a lot and I really need to look for it so I can make this and other delicious SE Asian food.. :-)

Plateful said...

Goodness, the timing is spot on! I was actually planning to go to Family Food Center, tonight, for grocery shopping. You see, I live very close to this shop... :)

Thanks for the research, Reese. You are so kind!

Maja_pravo said...

I like your pandan wrappers! In Croatia, we can not find the pandan leaves, so I only imagine how good and yuummy this is! Sounds so easy :)

Maja Matus said...

These looks so easy and yummy! In Croatia, we can not find the pandan leaves, so I can only imagine how gorgeous this is!

DalmatiaGourmande said...

I like your chicken wrappers! In Croatia, we can not find pandan leaves, so I can only imagine how good and yummy this is :)

Maja Matus said...

I like your pandan wrappers! In Croatia, we can not find the pandan leaves, so I only imagine how good and yuummy this is! Sounds so easy :)

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