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Marinated chicken pieces wrapped in pandan leaves and deep-fried, the leaf perfuming the meat while keeping it moist inside.
Pandan chicken
- 500 g boneless chicken thigh, cut into strips
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 clove garlic, grated
- 1 cm ginger, grated
- 20 to 24 pandan leaves
- oil, for deep-frying
- sweet chilli sauce, to serve
- Mix the chicken with oyster sauce, soy sauce, sesame oil, sugar, garlic and ginger, and marinate for at least 30 minutes.
- Wrap each piece of chicken in a pandan leaf, folding and tucking the leaf to hold it closed (no toothpick needed with practice, though one helps while learning).
- Heat oil for deep-frying to 170C.
- Fry the wrapped chicken in batches for 5 to 6 minutes, until cooked through and the leaves are slightly charred.
- Drain on paper.
- Serve hot with sweet chilli sauce, unwrapping the leaf before eating.
What is pandan chicken?
Pandan chicken (gai hor bai toey in Thai) is marinated chicken wrapped in pandan leaves and deep fried or grilled. The leaves are not eaten. They hold in the juices and give the chicken a sweet, grassy smell, a little like vanilla and fresh hay.
It is a popular snack in Thailand and Malaysia and a common starter in Thai restaurants, usually served with a dark, sweet dipping sauce.
Ingredient notes and UK swaps
- Pandan leaves: found in the freezer section of Thai and South East Asian grocers. Thaw them fully before wrapping so they do not split.
- Chicken: boneless thigh cut into bite size chunks stays juicy. Breast dries out more easily.
- Marinade: oyster sauce, soy, sesame oil, garlic, coriander root and a little sugar is a common base. Coriander stalks work if you cannot find the roots.
- Cocktail sticks: help hold any parcels that will not stay shut.
Dipping sauce and serving
A simple dipping sauce is dark soy sauce and sugar warmed until the sugar melts, with a splash of rice vinegar and toasted sesame seeds. Serve the parcels on a plate and let each person unwrap their own. Cooked parcels can be reheated in a hot oven for 8 to 10 minutes.
Tips for the best pandan chicken
- Marinate for as long as you can, even overnight, for the best flavour to soak into the chicken.
- Do not eat the pandan leaf itself, it is for aroma and presentation, not eating.
Wrapping the chicken securely
Fold and tuck the pandan leaf firmly around each piece of chicken so it stays closed during frying without needing a toothpick, this takes a little practice, using a toothpick to hold the first few while you get the hang of it is a reasonable shortcut.
Frequently asked questions
Can I use frozen pandan leaves?
Yes, thaw them fully and pat dry before wrapping, frozen leaves work just as well as fresh for this method.
What can I use instead of pandan leaves?
There is no real substitute for the wrapping and aroma, though the marinade alone still tastes good without it.
Can I grill or air fry pandan chicken?
Yes. Grill or air fry at about 200C for 12 to 15 minutes, turning once. The leaves may char a little, but the chicken stays moist.
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- Pandan leaves frozen. For wrapping and perfuming the chicken.
