Pandan Chicken 香兰炸鸡块

Pandan Chicken 香兰炸鸡块


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About this recipe: This is one of dishes that I like so much that I kept modifying it. It's the 3rd revision on the blog. The first was in Year 2006, second in Year 2007 and a couple modifications after that which I did not post. For this latest recipe, I'm still sharing the usual deep-frying method. In addition, there will be an alternative, oven baked method. Those who wants a healthier choice will welcome it.

wokkingmum Central Region, Singapore

Serves: 4 

  • 3 Chicken Drumstick, Deboned and cut into small pieces
  • 1 stalk Pandan Leaves (about 12 - 14 leaves)
  • Marinade
  • 1 tablespoon Oyster Sauce
  • 2 tablespoon Maltose
  • 1 1/2 tablespoon Fish Sauce
  • 1 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/3 teaspoon Dark Soy Sauce
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder

Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 


  1. Mix ingredients for marinade well. Marinate chicken for at least an hour.
  2. Drain chicken but do not need to pat dry. Wrap chicken with pandan leaves. Refer to video below on the instructions. Set aside to deep fry or oven bake.
  3. To deep-fry:

  4. Fill a small pot of oil to cover at least half the wrapped chicken.
  5. When the oil is hot but not smoking, add in the wrapped chicken.
  6. Remember to turn it if the oil doesn't cover the chicken. Remove and drain on paper towel when it's cooked. Takes about 10 minutes.
  7. To oven-bake:

  8. Drizzle wrapped chicken with some oil and toss.
  9. Place on baking tray and bake in preheated oven at 200C for 15 minutes, turn once in-between baking.
  10. Increase temperature to 250C and continue baking for another 6 minutes. Remove and serve.

See it on my blog

Check out this recipe from Wokkingmum's blog

Video makes it easy

Pandan Chicken
Pandan Chicken

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