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Chicken Pandan

Filipino chicken wings marinated in soy sauce, fish sauce, and aromatics, wrapped in fragrant pandan leaves and deep-fried until golden brown.

Difficulty Medium
Time 15 min
Servings 3
Ingredients 11
Steps 7
Chicken Pandan
Filipino Updated 8/24/2010

Ingredients

Measured from the catalog payload.

  • 6 pieces chicken wing or sliced boneless chicken breasts
  • 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 piece ginger thumb-size, minced
  • 1 tablespoon lemon juice
  • 2 cups cooking oil
  • 12 pieces pandan leaves

Instructions

7 cooking steps

  1. In a mixing bowl, combine soy sauce, fish sauce, oyster sauce, sugar, ground black pepper, garlic, ginger, and lemon juice. Mix well.
  2. Put-in the chicken pieces in the bowl with the mixture and marinate for at least 3 hours. I always marinate meat overnight to absorb the flavors better. When marinating overnight, make sure to cover the bowl and refrigerate it to avoid contamination.
  3. 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.
  4. Heat a cooking pot and pour-in cooking oil.
  5. 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.
  6. Turn-off heat and transfer the chicken to a serving plate.
  7. Serve. Share and enjoy!

Catalog details

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