Thai Cooking Class: Deep fried Chicken Wrapped in Pandanus leaves

A typical street food starter in Thailand, this was a brilliant dish, full of flavour, surprisingly easy to make, and definitely has the wow factor to guests! Thanks to Tam at the Amita Thai cooking school for teaching us this!


150g skinless chicken breast cut into 8/9 pieces

1/2 tsp coriander roots (coriander stems if not available)

1/2 tsp tamari

1 tsp sesame oil

1/4 tsp black pepper

2-3 cloves of garlic

1 tsp pomegranate molasses (a GF replacement to oyster sauce, and still tastes great!)

8-9 pandanus leaves, clean (for wrapping) – you can use leek leaves if you cant find these – usually available in a Thai supermarket


  1. Pound pepper, coriander roots and garlic in a morter
  2. In a bowl, marinate all the ingredients with chicken and leave for 10 minutes
  3. Wrap the marinated chicken in the pandanus leaves: Explanation below
  4. Deep fry in hot oil until the chicken is fully cooked
  5. Serve with the dipping sauce listed below!

Dipping Sauce: Simply mix all the below together in a pan with a low heat until the sugar and salt are dissolved. (Add water if too thick)

1 tbsp palm sugar

1/2 tsp tamari

1/4 tsp ginger

1 tbsp tamarind paste

1/4 tsp salt

1/4 tsp sesame oil

1/4 tsp chopped spring onions & sesame seeds for garnish

How to wrap the leaves:

  1. Make a V shape folding the leaf about 1/3 along it, with the top leaf overlapping the bottom at the intersection
  2. Continue the top leaf around, and underneath, creating a cup like shape with the front part
  3. Then wrap the leaf around the front, but leaving the cup shape in place.
  4. You should be able to tuck in the leaf to secure this shape, and simply pop in the chicken in your little cup you have made
  5. Trim to serve

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