Thai Pandan Leaf Chicken Recipe 泰式香兰鸡

Huang Kitchen by Angie Liew


Thai Pandan Leaf Chicken is a very popular dish and a favourite to many, especially in Asian countries. Pandan Leaf Chicken is actually fried chicken marinated in fresh spices, then wrapped in aromatic green pandan leaves. When fried, the pandan leaves infuse the chicken meat with its naturally sweet taste and soft nutty aroma. Served with a warm bowl of rice or as an appetizer on its own, simply delicious!


  • 500 gm chicken meat (chicken thigh or breast meat)
  • 1 piece ginger (grated)
  • 1 tsp salt
  • 30 pieces pandan leaves/screwpine leaves (big leaves, washed)
  • 3 cups oil (for deep frying)
  • 6 pieces shallots (sliced)
  • 3 pips garlic (sliced)
  • 2 stick lemongrass (sliced the top)
  • 1 inch ginger (young ginger)
  • 1/2 inch fresh turmeric (sliced)
  • 2 stalk coriander roots (chopped )
  • 1 tbsp Oyster Sauce
  • 2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1/2 tsp white pepper
  • 1 tsp brown sugar (or palm sugar)
  • 1 tsp cornflour
  • 2 tbsp coconut milk powder


  1. Cut chicken meat into small but thick pieces as the meat will get smaller when fried. Then mix well with salt, grated ginger and set...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Thai Pandan Leaf Chicken Recipe 泰式香兰鸡

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Angie Liew
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