Pandan Chicken
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Reader Rating: (1 Vote)


  • Chicken
  • 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
  • ¼ cup water
  • ¼ cup fish sauce
  • ¼ cup sugar
  • juice from half lemon
  • 1 tbsp toasted sesame seeds


  • In a bowl combine together soy sauce, oyster sauce, chili powder and garlic.
  • Add the chicken, give it a good mix to coat it evenly then set it aside for 15 minutes.
  • 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.
  • 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.
  • In a small bowl combine sauce ingredients, mix well then serve with pandan chicken.

View the original recipe from Ang Sarap
Images by Ang Sarap

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