Best 2 Thai Pandan Chicken Recipes

Unveiling the Delights of Thai Pandan Chicken: A Culinary Journey into Fragrant Aromas and Exquisite Flavors

Embark on a tantalizing culinary adventure with Thai Pandan Chicken, a dish that captivates the senses with its vibrant green hue, alluring fragrance, and explosion of flavors. Originating from the vibrant streets of Thailand, this dish holds a special place in the hearts of food enthusiasts worldwide. As you delve into the depths of this delectable dish, you'll discover a symphony of sweet, savory, and slightly spicy notes that dance upon your palate. The chicken, marinated in a fragrant blend of herbs, spices, and the essence of pandan leaves, takes center stage, while the accompanying dipping sauce adds a refreshing and tangy dimension. Prepare to be mesmerized by the visual spectacle and culinary artistry of Thai Pandan Chicken, as it tantalizes your taste buds and leaves you craving for more. This recipe article offers a comprehensive guide to creating this iconic dish, providing detailed instructions, ingredient lists, and variations to suit your personal preferences. Dive in and let the flavors of Thailand transport you to a world of culinary enchantment.

Check out the recipes below so you can choose the best recipe for yourself!

THAI PANDAN CHICKEN

Thai Pandan Chicken image

If you are a fan of Thai food, you must have tried their pandan chicken. It isn't spicy actually which is typical of thai food, but very fragrant and tasty. Cooking time excludes marinate time.

Provided by KitchenManiac

Categories Lunch/Snacks

Time 55m

Yield 6 wrappers

Number Of Ingredients 17

Ingredients

400 g chicken drumsticks, deboned and skinned
1 large pandan leaf, for wrapping
3 shallots
2 cm knob young ginger
4 cloves garlic
1 stalk lemongrass, sliced
3 dried chilies, soaked till soft
2 teaspoons light soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon fish sauce
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon cornflour
1/2 cup thick coconut milk
canola oil (for deep frying)

Steps:

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.

SLIMMERS' THAI PANDAN CHICKEN

Slimmers' Thai Pandan Chicken image

My family adores the traditional pandan chicken - but it is deep fried. I wanted to created a grilled version that was safe and lighter, and here is what I came up with. It's safe for the BBQ and cuts out most of the fat! Great success!

Provided by Sunshine_Celine

Categories Chicken

Time 1h30m

Yield 8 parcels, 4 serving(s)

Number Of Ingredients 16

Ingredients

3 shallots
4 tablespoons fresh ginger
4 garlic cloves
1 stalk lemongrass
3 dried chilies, soaked
2 teaspoons light soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon fish sauce
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon pepper
1 tablespoon cornflour
1/2 cup coconut milk
4 boneless skinless chicken thighs
12 pandan leaves

Steps:

Mix marinade ingredients together in a blender. Put in a saucepan and bring to the boil.
Cut each thigh in 2, then add to boiling marinade. Let it simmer for 5 minutes or so.
Turn off the heat and let the chicken cool in the marinade. It can be covered and kept in the fridge overnight at this point.
When cooled, wrap the chicken pieces in the pandan leaves and secure with a toothpick. I found that I need approx 2 leaves per piece.
Fire up the grill, and place your parcels on the heat. Just enough to char the leaves and reheat the chicken.

Nutrition Facts : Calories 192.3, Fat 9.4, SaturatedFat 6.5, Cholesterol 57.3, Sodium 684.7, Carbohydrate 12, Fiber 1.3, Sugar 4.1, Protein 15.7

Tips

To make the most flavorful and tender chicken, use boneless, skinless chicken thighs. You can also use chicken breasts, but they may be slightly drier.
Be sure to marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
If you don't have a mortar and pestle, you can use a food processor or blender to grind the lemongrass, galangal, and kaffir lime leaves.
When cooking the chicken, be careful not to overcook it. The chicken is done when it is cooked through and no longer pink in the center.
Serve the chicken with jasmine rice, sticky rice, or your favorite sides. You can also add a dollop of sour cream or yogurt for extra richness.

Conclusion

This Thai pandan chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful blend of herbs and spices, then grilled or roasted until cooked through. The result is a tender and juicy chicken that is bursting with flavor. Serve this chicken with jasmine rice, sticky rice, or your favorite sides for a complete meal.

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