This Chicken in Pandan Leaves Recipe has a unique twist – a superb dipping sauce that perfectly complements the well-seasoned chicken. If you’re super pressed for time, just use store-bought sweet chili sauce.

The Chicken in Pandan Leaves Recipe serves 4 to 6. Preparation time is 20 minutes. Cooking time is 10 minutes.

Chicken in Pandan Leaves Recipe Ingredients:
500 grams boneless chicken breasts, cut into 2×2-inch cubes
screwpine or pandan leaves (to wrap chicken cubes)
corn oil, for frying

For the marinade
1 1/2 tablespoons cornstarch
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/4 teaspoon pepper
2 teaspoons sesame seeds

For the sesame sauce
3/4 cup warm water
1/4 cup tamarind paste
1/4 cup brown sugar
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds

Chicken in Pandan Leaves Recipe cooking procedures:
1. In a bowl, combine ingredients for the marinade. Add chicken cubes and marinate for at least 20 minutes or overnight.
2. Wrap the marinated chicken in pandan leaves. Deep-fry in medium hot oil until golden brown.
3. To make sesame sauce. Pour warm water over tamarind paste and let it sit. After 5 minutes, strain the juice and place in a saucepan with the rest of the ingredients. Simmer for 10 minutes. Serve on the side.

Tip: Wash and wipe the leaves dry to prevent splattering while frying.