Pandan Chicken

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400g chicken drumsticks, deboned and skinned
Large pandan leaves for wrapping

3 shallots
2cm knob young ginger
2 cloves garlic
1 stalk lemon grass, sliced
3 dried chillies, soaked

2 tsp light soy sauce
2 tsp Worchestershire sauce
1 tsp fish sauce
1/2 tsp ground turmeric
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tbsp corn flour
1/2 cup thick coconut milk
Oil for deep frying


Cut chicken meat into 7cm x 2.5cm thick slices. Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it. Leave to stand for two to three hours.

Add coconut milk and mix well to blend. Wrap two pieces of chicken with a pandan leaf. Secure with a toothpick.

Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Serve immediately.

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