Special Pandan Chicken

Prep Time : 45 mins

Cook Time : 15 mins

Serves : 4

Prepare with
Niigata Olive Flounder Powder Niigata Japanese Anchovy Fish Sauce
  • 1⁄2 chicken cut into 1.5-inch cubes
  • 1 Tbsp coriander powder
  • 1 Tbsp cumin powder
  • 1⁄2–1 Tbsp chilli powder
  • 1 Tbsp oyster sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp Niigata Japanese Anchovy Fish Sauce
  • 1⁄2 tsp Niigata Olive Flounder Powder
  • 1⁄2 tsp salt

Paste Ingredients (pounded)

  • 4–5 red onions
  • 3 cloves garlic
  • 1 piece ginger, 2 inches
  • 1 piece turmeric


  • Pandan leaves
  • Toothpicks


  1. Clean the chicken then mix with the pounded paste ingredients and other ingredients. Marinate for at least 1⁄2 hour.
  2. Wrap each chicken piece with pandan leaves as you would wrap ketupat. Do not wrap too tight. Secure with toothpicks.
  3. Fry over high heat until cooked through. Remove the chicken from the oil and serve with Thai chilli sauce and rice.
  • Watch salt usage as the light soy sauce, fish sauce and olive flounder powder already add a lot of flavour.
  • If fresh turmeric is unavailable, use turmeric powder.
  • Niigata Olive Flounder Powder enhances the taste of marinated chicken.
  • Niigata Japanese Anchovy Fish Sauce adds better umami.
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Recipe by Che Nom

Umami-rich Recipes

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