How to make Pandan Chicken (Ayam Panggang Daun Pandan)

Pandan Chicken, or Ayam Panggang Daun Pandan, is a popular Thai dish that features marinated chicken wrapped in aromatic pandan leaves and grilled to perfection. The dish is known for its fragrant aroma and delicious combination of flavors. If you’re looking to impress your guests or simply want to enjoy a tasty and unique meal, Pandan Chicken is a great choice.

To make Pandan Chicken, you’ll need a few key ingredients, including chicken thighs, pandan leaves, and a flavorful marinade. Start by preparing the marinade, which typically consists of a mixture of soy sauce, fish sauce, oyster sauce, garlic, and other spices. You can adjust the marinade ingredients based on your preferences.

Next, marinate the chicken thighs in the prepared marinade for at least 2 hours, or overnight for a stronger flavor. While the chicken is marinating, prepare the pandan leaves by cutting them into strips and blanching them briefly in boiling water. This will help soften the leaves and make them easier to wrap the chicken.

What is Pandan Chicken?

What is Pandan Chicken?

To make pandan chicken, boneless chicken pieces are marinated with a mixture of spices such as garlic, shallots, lemongrass, ginger, and turmeric. The chicken is then wrapped in pandan leaves, which adds a distinct aroma and flavor to the dish. The wrapped chicken is then grilled or fried until it is cooked through and the pandan leaves release their fragrance.

The combination of the aromatic pandan leaves and the flavorful marinade gives pandan chicken its unique taste. It is often served as a main dish or as an appetizer, accompanied by a dipping sauce such as sweet chili sauce or peanut sauce. The crispy outside and juicy inside of the chicken, along with the fragrant aroma of pandan, make it a favorite dish among locals and tourists alike.

Origins of Pandan Chicken

Origins of Pandan Chicken

The exact origins of Pandan Chicken are unclear, but it is believed to have originated in Malaysia or Thailand. The dish is thought to have been inspired by traditional Malay or Thai cooking techniques, which often involve grilling or steaming food wrapped in banana leaves or other natural materials.

Pandan Chicken gets its name from the use of pandan leaves, which impart a unique flavor and fragrance to the dish. The leaves are commonly used in Southeast Asian cuisine for their aromatic properties, similar to vanilla or jasmine.

The popularity of Pandan Chicken has spread beyond its country of origin and is now enjoyed by people all over the world. It has become a staple in many Thai and Malaysian restaurants, and variations of the dish can also be found in other Southeast Asian cuisines. The combination of the fragrant pandan leaves and the flavorful marinade make Pandan Chicken a delicious and unique dish that is loved by many.

Ingredients and Preparation

To make Pandan Chicken (Ayam Panggang Daun Pandan), you will need the following ingredients:

  • 500 grams of chicken thighs, boneless and skinless
  • 10 pandan leaves
  • 3 cloves of garlic
  • 2 shallots
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fish sauce
  • 1 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • Oil for frying

To prepare the dish, follow these steps:

  1. Finely chop the garlic and shallots.
  2. In a bowl, mix the oyster sauce, soy sauce, fish sauce, sugar, salt, and black pepper.
  3. Add the chopped garlic and shallots to the sauce mixture.
  4. Cut the chicken thighs into bite-sized pieces and marinate them in the sauce mixture for at least 30 minutes.
  5. Preheat the oven to 180°C (350°F).
  6. Wrap each marinated chicken piece with a pandan leaf, securing it with a toothpick.
  7. Heat oil in a frying pan and fry the wrapped chicken pieces until they turn golden brown.
  8. Transfer the fried chicken to a baking tray and bake in the preheated oven for 15-20 minutes until cooked through.
  9. Remove the toothpicks before serving.

Once you have followed these steps, you will have a delicious and aromatic Pandan Chicken dish ready to be enjoyed!

List of Ingredients

  • Chicken: Use boneless and skinless chicken thighs for this recipe. You will need around 500 grams of chicken.
  • Pandan Leaves: These aromatic leaves are the star of the dish. You will need around 10 pandan leaves.
  • Marinade: To marinate the chicken, you will need a mixture of soy sauce, oyster sauce, fish sauce, sugar, garlic, and black pepper.
  • Coconut Milk: This ingredient adds richness and creaminess to the chicken. Use around 1/2 cup of coconut milk.
  • Rice Flour: The rice flour helps to coat the chicken and gives it a crispy texture. You will need around 3 tablespoons of rice flour.
  • Oil: Use vegetable or peanut oil for frying the chicken.
  • Dipping Sauce: Prepare a simple dipping sauce using sweet chili sauce, lime juice, and soy sauce.

Make sure you have all these ingredients on hand before you start cooking. Once you have everything ready, you can proceed to the next steps of preparing and cooking the Pandan Chicken.

Preparing the Chicken

Preparing the Chicken

To clean the chicken, make sure to remove any excess fat or skin. Rinse the chicken under cold water and pat it dry with paper towels. This step helps to remove any impurities and ensures that the chicken is ready for marinating.

Next, it is time to marinate the chicken. A traditional marinade for Pandan Chicken includes a combination of soy sauce, oyster sauce, garlic, ginger, and sugar. This marinade adds flavor to the chicken and helps to tenderize it. Make sure to coat the chicken evenly with the marinade, and let it marinate for at least 1-2 hours, or overnight for better flavor.

Once the chicken has marinated, it is time to wrap it in pandan leaves. Pandan leaves are often used in Southeast Asian cooking to add a fragrant, aromatic flavor. Take a piece of pandan leaf and wrap it around the chicken, securing it with a toothpick. Repeat this process for all the chicken pieces. Wrapping the chicken in pandan leaves not only adds flavor but also helps to keep the chicken moist during cooking.

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