Pandan Chicken Recipe - Fried chicken wrapped with screwpine leaves. Screwpine leaves or pandan leaves are commonly used in Malaysia to infuse the food or desserts with the sweet and fragrant aroma. | rasamalaysia.com

Apologies for being so unresponsive to your comments and the lack of posting. I am on the road for two weeks and will be heading back soon.

However, I wanted to share with you a new summer recipe–pandan chicken or fried chicken wrapped with screwpine leaves. Screwpine leaves or pandan leaves are commonly used in Malaysia to infuse the food or desserts with the sweet and fragrant aroma.

In this pandan chicken recipe, the essence of pandan leaves lend a pleasing flavor to the chicken, especially after these pandan chicken are fried.

Pandan chicken makes a great appetizer or finger food for your party and they are so easy to make.

Just get some pandan leaves, some marinated chicken, toothpicks for the wrapping and you will be in business…

How Many Calories Per Serving?

This recipe is only 10 calories per serving.

What Dishes To Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Yield: 4 people

Pandan Chicken

Name: Pandan Chicken
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Chicken
Ingredients: Pandan leaves; 2 pieces skinless and boneless chicken breast, cut into 2 in. x 1 in. cubes; 1/8 teaspoon sesame seeds; 1 teaspoon soy sauce; 1/2 teaspoon oyster sauce; 1/8 teaspoon sesame oil; 3 dashes white pepper powder; 1/4 teaspoon sugar; 1/8 teaspoon fish sauce; 3 inches (7 cm) fresh ginger, grated and squeezed for juice

Pandan Chicken Recipe - Fried chicken wrapped with screwpine leaves. Screwpine leaves or pandan leaves are commonly used in Malaysia to infuse the food or desserts with the sweet and fragrant aroma.

Prep Time 1 hour 10 minutes

Cook Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

Pandan leaves
2 pieces skinless and boneless chicken breast, cut into 2 in. x 1 in. cubes
1/8 teaspoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
1/8 teaspoon sesame oil
3 dashes white pepper powder
1/4 teaspoon sugar
1/8 teaspoon fish sauce
3 inches (7 cm) fresh ginger, grated and squeezed for juice

Instructions

Mix the chicken pieces with all the seasonings above.
Add the ginger juice and marinate for 1 hour.
Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
Hold tight with a tooth pick.
Deep fry until the golden brown.
Dish out and serve hot.

Nutrition Information

Yield

Serving Size

4 people
Amount Per Serving Calories 10Total Fat 0.23gSaturated Fat 0.04gUnsaturated Fat 0gCholesterol 0.32mgSodium 120.32mgCarbohydrates 1.89gFiber 0.3gSugar 0.37gProtein 0.46g

Comments

Jacob Wernicke

at

Since it is hard to see when the chicken is golden brown due to the leaves, what time and temperature would you use to deep dry it? I am going to try 10 min at 350.

- Jacon Wernicke
  
  at
  
  I ended up doing 8 min. It was the hit of the party.
  
Hbhul

at

How do you eat it? With/ without the leaves?

- Rasa Malaysia
  
  at
  
  Without the leaves.
  
Annie

at

I love anything pandan so I want to try this recipe, but is there another method besides deep frying that will work? Would you recommend baking or grilling?

- Rasa Malaysia
  
  at
  
  Yes you can bake.
  
  - Annie
    
    at
    
    Thanks for the reply. What temperature and cook time do you recommend for baking??

Pandan Chicken

How Many Calories Per Serving?

What Dishes To Serve with this Recipe?

Bok Choy Chicken

Fried Cuttlefish Balls (炸墨鱼丸)

Fried Spring Rolls

Home-style Tofu (Tofu with Mushrooms)

Pandan Chicken

Ingredients