When I was young, this was the only Thai dish I knew. Firstly because I couldn’t take any chilli, and secondly, I was madly in love with the aroma of this dish.
For those in the know, pandan leaves are used in Southeast Asian cuisine for its extremely sweet fragrance. We use it cakes, puddings, all kinds of desserts and we even use it as a cockroach repellent.
This recipe comes from The Meatmen. I thank them with all my heart for reviving my childhood fantasy about the pandan chicken!
- 2 chicken thighs (around 500g)
- 24 pandan leaves
- 1 tbsp coriander powder
- 1 tbsp white pepper powder
- 1 tbsp minced garlic
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 3 tbsp palm sugar
- 3 tbsp coconut cream
- Oil for deep frying
- 120ml water
- 3 tbsp sugar
- 3 tbsp dark soy sauce
- 1 tsp salt
- 2 tbsp white toasted sesame seeds
Serving: 4 person
- Cut 2 chicken thighs into 1 inch chunks. Marinate with 1 tbsp coriander powder, 1 tbsp white pepper powder, 1 tbsp minced garlic, 1 tbsp light soy sauce, 2 tbsp oyster sauce, 2 tbsp sesame oil, 3 tbsp palm sugar and 3 tbsp coconut cream. Mix well and let it marinate for 2 hours.
- Wrap the marinated chicken in pandan leaves. Set aside.
- To make the dip sauce: In a pot add 120ml water, 3 tbsp sugar, 3 tbsp dark soy sauce and 1 tsp salt.
- Boil to boil and thicken, set aside in a bowl and mix in 2 tbsp white toasted sesame seeds. Set aside.
- Deep fry your pandan chicken in a pot of oil or deep-fryer. Once the leaves are brown and crispy, the chicken filling should be cooked. Drain on paper towels.
- Serve with dip sauce.