Pandan Chicken
Tender, fragrant chicken marinated in coconut and aromatics, then wrapped in pandan leaves and pan-seared until caramelized—each bite is perfumed with green, floral notes and a glossy, savory glaze. The technique balances quick searing with a short finish so the chicken stays juicy and the pandan flavor comes through.
1 ½ lb chicken thighs, boneless, skin-on, cut into 1 1/2-inch pieces
1 cup coconut milk
2 tbsp fish sauce
1 tbsp light soy sauce
2 tbsp brown sugar
1 tsp turmeric, ground
1 tsp ground coriander
1 tsp white pepper
4 clove garlic, finely grated
1 shallot, finely grated
12 pandan leaves, rinsed and patted dry
12 bamboo skewers, soaked 30 minutes
2 tbsp vegetable oil, for searing
1 lime, cut into wedges, for serving
¼ bunch cilantro, for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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