Thai Pandan Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken thigh pieces seasoned with coriander, garlic, and ginger, wrapped in pandan leaves and deep-fried until golden and crispy. A beloved Thai restaurant appetizer made at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 500 g chicken thighs (quartered)
- 2 tbsp coriander root (fresh, chopped finely (or mix of stems and leaves or ½ tbsp coriander powder))
- 1 shallot (chopped or minced)
- 2 tbsp garlic (chopped or minced)
- 1 tbsp ginger (chopped or minced)
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp cornstarch / cornflour
- 1 tsp sesame oil
- 1 tsp white pepper
- pinch salt
- pinch sugar
- Pandan leaves (for wrapping)
- Vegetable oil (for cooking)
- 2 tbsp soy sauce (light)
- 1 tbsp dark soy sauce (thick soy sauce or kecap manis)
- 1 tbsp sugar
- 1 tbsp water
- ½ tsp white sesame seeds
At a glance
PER SERVING · TIME 140M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 413mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 6mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.