Pandan Chicken

       5 out of 5 stars  
2 Servings
100% would make this recipe for Pandan Chicken again.

A Thai favorite with a Philippine twist


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Pandan Chicken Ingredients

1 pound Chicken thighs, preferably deboned 3 tblspoons Sprite or Seven-Up
1/4 cup Lemon juice Black pepper to taste
3 tblspoons Fish Sauce Pandan Leaves (Screwpine leaves)
3 tblspoons Sugar Oil for deep fat frying
3 tblspoons Pineapple Juice, unsweetened

Instructions for Pandan Chicken

1. Wash the chicken and cut into bite-size pieces.

2. Combine the marinade ingredients (lemon juice, fish sauce, sugar, pineapple juice, Sprite or Seven-Up and black pepper.) in a bowl and add the chicken pieces. Allow to marinate for one hour.
*You can buy fish sauce from an Asian specialty store. The Thai fish sauce is the best.

3. Wash the pandan leaves well. Working quickly, pass each piece over a flame (gas burner on low) to wilt a bit. Wrap each piece of chicken with a pandan leaf & secure with a toothpick.
*You can buy pandan leaves from an Asian specialty store (fresh or frozen). An alternative is to use 1 tablespoon pandan or buco-pandan extract. You can buy this from an Asian specialty store as well. If you use the pandan extract, just add the extract to the marinade. No need to wrap the chicken in the leaves.

4. Fry chicken pieces over medium flame until the chicken becomes golden brown. Unwrap the chicken pieces before serving.

Serve with vinegar and garlic, chili ketchup or sweet chili sauce

Main Ingredient: ChickenCuisine: Asian

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Ingredient Insight - look inside this recipe

Fry Main Dish Appetizers Asian Chicken Dinner
for flavor and categorization

My Lady friend likes only breast meat so i use skinless and no bones breasts cut up and use pandan or buco-pandan extract let sit for a hour and bake in a George Forman Roaster

BigOven member

cookindog
on Feb 21 2006 12:10PM

This sounds great! Looking forward to trying it! Thanks!

BigOven member

princessfiona
on Feb 21 2006 11:06AM

[I posted this recipe.]

BigOven member

LitaQ
on Feb 20 2006 11:05PM