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Pandan Chicken (Deep fried chicken in screw pine wrap)


With the long holiday weekend, in celebration of Hari Raya, the entire country of Malaysia shuts down, and everyone "Balik Kampung" (returns home). 

On Friday, my mom called me up to ask for dinner ideas for a couple of special guests from our family who balik kampung for the weekend. She confessed that she was having chef’s block...

“I can only think of satay & ketupat since that was what I ate at a Hari Raya open house this morning.”

Then it was a two second pause on her end before she blurted out, “What about pandan chicken?”


Wrapped in fresh pandan leaves (screw pine leaves), this fried chicken dish is similar to satay, but juicier. The fragrant leaves complement the flavors of turmeric and coconut milk to give each morsel a distinct tropical taste. An excellent dish for a party.

Pandan Chicken Recipe

What we need:
2 pieces of boneless chicken breast, cut into chunks
1 1/2 tablespoons turmeric powder
1/4 cup coconut milk
2 teaspoon fish sauce
1 stalk lemongrass, white part only, sliced thinly
1 teaspoon of palm sugar (or brown sugar)
5 cloves garlic, minced
Dash of salt
One generous dash of white pepper (add more if you like the peppery taste)
Pandan leaves (screw pine leaves) for wrapping
Toothpicks or satay sticks - Mom used satay sticks because they are firmer (she cuts the sticks into smaller pieces).

Here’s how:
1. Mix turmeric powder, coconut milk, lemongrass, garlic, sugar, salt & pepper with the chicken cubes (marinate for 1 hour)
2. The fun part - wrapping. Place a piece of chicken on the end of pandan leaves 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 deep frying).
4. Gently place the chicken pieces in the oil.  (To prevent splattering, add some salt to the oil.)
5. Turn the chicken pieces after a few minutes to cook the other side.
6. Deep fry until the chicken is golden brown. Pandan leaves should turn brown and crispy.
7. Dish out and serve hot (unwrap to eat since the leaf is not edible)


You can also grill the marinated chicken wrapped in pandan over the barbecue.


For more Malaysian recipes, please visit us at Season with Spice.

4 comments:

Tien said...

This looks wonderful...Tien

Reese said...

Thank you Tien!

Tien said...

This looks wonderful...Tien

Sayantani said...

this is amazing, love the recipe and the clicks. wish we couldlay our hands on pandan leaves here in Kolkata.

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