Scented Thai Pandan Chicken Wraps

Name: Scented Thai Pandan Chicken Wraps
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 500g chicken thigh fillets; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 teaspoon white pepper; 2 cloves garlic; 1 bunch pandan leaves; 2 tablespoons tamarind paste; 2 tablespoons palm sugar; 1 tablespoon fish sauce; 1 teaspoon chili flakes; 1 clove garlic

Fragrant and Flavorful Thai Delicacy

Discover the aromatic world of Thai cuisine with these exquisite pandan leaf–wrapped chicken bites, perfect as an appetizer or snack.

1 h 30 min
4
Intermediate

Ingredients

For the Chicken Marinade

500g chicken thigh fillets

cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 tablespoon sugar

1 teaspoon white pepper

2 cloves garlic

minced

For the Wrapping

1 bunch pandan leaves

washed and trimmed

For the Dipping Sauce

2 tablespoons tamarind paste

2 tablespoons palm sugar

1 tablespoon fish sauce

1 teaspoon chili flakes

1 clove garlic

minced

Preparation

Marinating the Chicken

Combine Marinade Ingredients

In a bowl, combine soy sauce, oyster sauce, fish sauce, sugar, white pepper, and minced garlic.

Marinate the Chicken

Add chicken pieces to the marinade and mix well to ensure all pieces are coated.

Refrigerate

Cover and refrigerate for at least 1 hour for flavors to meld.

Preparing the Dipping Sauce

Heat and Mix

In a small pan over low heat, mix tamarind paste, palm sugar, fish sauce, chili flakes, and minced garlic.

Dissolve Sugar

Stir until sugar is dissolved and the sauce is well combined.

Cool and Set Aside

Let it cool and set aside for serving.

Cooking Process

Wrapping the Chicken

Take a piece of marinated chicken and wrap it securely with a pandan leaf, tucking the ends.

Use fresh pandan leaves for maximum aroma and flavor.

Frying the Wraps

In a pan, heat oil over medium-high heat and shallow fry the wrapped chicken until golden brown.

Draining the Wraps

Once cooked, place on paper towels to drain excess oil.

Plating & Serving