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+ servings

Chicken Pandan

This is a recipe for Chicken pandan
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Chicken
Servings: 3
Author: Vanjo Merano


  • 6 pieces chicken wings small chicken drumsticks, or sliced boneless chicken breasts
  • 6 to 8 pieces fresh or fresh frozen Pandan leaves
  • 2 teaspoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 2-3 cloves garlic minced
  • 1 thumb-size piece ginger minced
  • 1 tablespoon lemon or calamansi juice
  • 2 cups cooking oil


  • In a mixing bowl, combine soy sauce, fish sauce, oyster sauce, sugar, ground black pepper, garlic, ginger, and lemon juice. Mix well.
  • Put-in the chicken pieces in the bowl with the mixture and marinade for at least 3 hours. I always marinade meat overnight to absorb the flavors better. When marinating overnight, make sure to cover the bowl and refrigerate it to avoid contamination.
  • Wrap the chicken with Pandan leaves. This is done by taking a long leaf and start wrapping about 3 inches down the leaf until the chicken piece is covered. Wrap back from where you started and tie one end of the leaf to the other end until a knot is formed.
  • Heat a cooking pot and pour-in cooking oil.
  • When the oil is hot enough, deep fry the chicken until the color turns golden brown. You may also grill the chicken instead of frying it.
  • Turn-off heat and transfer the chicken to a serving plate.
  • Serve. Share and enjoy!


Serving: 3g