Pandan Chicken

Pandan leaves also known as screw pine leaves are used in many Asian desserts/food for natural colouring or the natural aroma from these leaves. It’s found readily in Asia and easy to grow them in the garden. I had attached a photo of my Pandan plant at the end of this posting. 

Today, I’m preparing Marinated chicken wrapped in pandan leaf and we fry them after. It’s a great finger food and goes well with Sweet Thai Chilli Sauce. I made the sauce myself as I could adjust the taste to my liking instead of the ready bottled type. You can try it out too just follow this link. 


250 g chicken breast, cut to bit size

1 tsp turmeric powder

1 tsp fennel seeds

1 tsp chilli powder

1 tbsp oyster sauce

1 shallots

1 lemon grass stalks



pandan leaves


1. Blend shallots, lemon grass and fennel seeds together.

2. Marinate chicken with blended ingredients, turmeric, chilli powder, oyster sauce, salt and sugar for at least 30 minutes.

3. Wrap marinated chicken meat with pandan leaves.

4. Fry chicken meat until golden brown.

Serve with Sweet Thai Chilli sauce

Pandan plant in my Garden


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