Chicken Recipes

Chicken Pandan




  • 500 grams boneless chicken breasts,  cut into 2 x 2-inch cubes
  • Screwpine or pandan leaves (to wrap chicken cubes)
  • corn oil, for frying


  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons oyster sauce
  • 1 1/2 tablepoons soy sauce
  • 1/4 teaspoon pepper
  • 2 teaspoons sesame seeds


  • 3/4 cup warm water
  • 1/4 cup tamarind paste
  • 1/4 cup brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds


1  In a bowl, combine ingredients for the marinade. Add chicken cubes and marinate for at least 20 minutes or overnight.

2  Wrap the marinated chicken in pandan leaves. Deep-fry in medium hot oil until golden brown.

3  To make sesame sauce: Pour warm water over tamarind paste and let it sit. After 5 minutes, strain the juice and place in a saucepan with the rest of the ingredients. Simmer for 10 minutes. Serve on the side.
Frying tip: Wash and wipe the leaves dry to prevent chicken from splattering when frying.


Recipe Credits
Photo by: @gem.santos

Chicken Pandan
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