Pandan Leaf Wrapped Chicken

  • Servings: 4-5
  • Difficulty: difficult
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A popular Thai restaurant dish of aromatic pandan leaves wrapped around marinated chicken in the special sauce.

035600 gms chicken breast fillets, skinless cut into cubes
25 pandanus leaves, cleaned and dried (Kewra leaves)
4-5 garlic cloves
1 green chilli, finely chopped
5 coriander roots, cleaned and roughly chopped
1 tsp white pepper powder
¼ tsp salt
2 tbsp oyster sauce
1 ½ tbsp sesame oil
1 tbsp all-purpose flour
Oil for deep frying
Chilli sauce/sesame sauce to serve


Crush coriander roots, garlic cloves, salt, green chilli and white pepper in a mortar and pestle to create a coarse paste.

In a large bowl, mix the above paste along with chicken, oyster sauce, sesame oil and flour. Cover the marinated chicken with cling film and refrigerate for 3-4 hours.

Fold one of the pandanus leaves, bringing the base up in the front of the tip, making a cup. Place a piece of chicken in the fold and moving the bottom of the leaf, wrap it around to create a tie and enclose the chicken. Repeat until you have used all chicken.

Heat oil on a heavy-bottomed non-stick deep pan over medium heat and when the oil is hot, deep fry the folded parcels for about 7-10 minutes until the parcels are firm.

(Tip: To check if the oil is hot, drop a small piece of Pandan leaf into it and if it sizzles immediately, the oil is ready)

Take out the parcels and drain on paper towels.

Serve hot with chilli sauce/sesame sauce. Do not eat the pandan leaf. Remove before eating the chicken.

Thai Chicken Satay Skewers

  • Servings: 5-6
  • Difficulty: easy
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Grilled marinated chicken satay served with peanut sauce.

032500 gms skinless, boneless chicken breast pieces, cut into small strips
2 tbsp light soy sauce
1 stalk of lemongrass, chopped
2-3 garlic pods, crushed
1 tsp coriander powder
1 tsp cumin powder
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp turmeric powder
1 tsp Sriracha (Asian Chilli Sauce)
Bamboo skewers, soaked in water 30 minutes before use
Salt to taste
2 tbsp cooking oil

Peanut Sauce:
2-3 tbsp peanut butter
1 tbsp sesame oil
1 tbsp soy sauce
2 garlic cloves
1 tsp brown sugar or palm sugar
½ cup water
1 tbsp lemon juice
2 tsp chilli sauce
½ coriander powder
½ cumin powder
A pinch of cayenne pepper
A pinch of turmeric powder


Grind soy sauce, stalk of lemongrass, garlic pods, coriander powder, cumin powder, lemon juice, brown sugar, turmeric powder, Sriracha and oil in a food processor to form smooth paste. Add little water if necessary.

In a large bowl, mix the above paste with chicken. Season with Salt. Marinate in refrigerator for 3-4 hours.

For Peanut sauce, in a blender or food processor, combine all peanut sauce ingredients to form a smooth paste.

Preheat grill. Thread marinated chicken pieces onto skewers. Brush little oil over the grill. Place skewers over the grill and Cook until chicken is thoroughly cooked and golden brown in colour.

Serve hot with julienne cut carrots, cabbage salad and spicy peanut sauce.

Japanese Tsukune Chicken Meatballs

  • Servings: 4-5
  • Difficulty: medium
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Ground chicken meatballs (Tsukune) grilled and glazed with yakitori sauce.

027500 gms Chicken minced
1 tsp fresh ginger juice (squeeze juice from grated ginger)
1 tbsp Soy sauce
1 Egg
2 tbsp Corn starch
4-5 tbsp Bread crumbs
1 tsp Sugar
3 tbsp Spring onions, chopped
½ tsp White pepper powder
Salt to taste
2 tbsp Sesame oil
Bamboo skewers, soaked in water 

Yakitori Sauce:
4 tbsp Mirin (use 1 tbsp rice vinegar and a 1/2 tsp of granulated sugar for every 1 tbsp of mirin as substitute)

2 tbsp honey
2 tbsp lemon juice
4 tbsp soy sauce
1 tsp ginger juice
½ tsp corn starch blended with 1 teaspoon water

1 tsp sesame seeds, roasted for garnish


Mix spring onions, ginger juice, soy sauce, egg, corn starch, bread crumbs, sugar and white pepper powder in a large non-metallic bowl. Add minced chicken and mix well until properly combined. Add salt to taste.

Divide the mixture into equal parts. Wet hands and shape into round meatballs. Cover the meatballs with cling film and start preparing the basting sauce.

Yakitori sauce method:
Add all sauce ingredients (except corn starch) to saucepan; bring the mixture to boil. Reduce the heat and then stir in corn starch water until the sauce thickens.

Thread meatballs onto skewers. Preheat grill on high for five minutes or use griddle pan. Brush the grill with little oil. Arrange skewers on the grill or pan.  Cook meatballs until cooked through (for about 6-8 minutes) and till golden browned.  Keep turning in between so that meatballs are cooked evenly on all sides.

Brush the meatballs with yakitori sauce and allow to cook for 1 minute more.

Serve hot; add remaining sauce and sprinkle sesame seeds over meatballs.

Image courtesy – (c) Tomo.Yun (http://tmyun.com/jpeg/yun_12036.jpg )