Pandan Chicken

AJI-GINISA® Flavor Seasoning Mix, SARSAYA® Oyster Sauce


Marinade Mixture:
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
  • 4 Tbsps. (60ml) Water
  • 2 Tbsps. (30g) White Sugar
  • 1 Tbsp. (15g) Ginger, grated
  • 1 Tbsp. (15g) Garlic, grated
  • 2 tsps. (10ml) Soy Sauce
  • 0.6 Kilo (600g) Chicken Thigh Fillet, skinless, chunks
  • 48 pcs. (480g) Pandan Leaves, fresh
  • 2 cups (500g) Vegetable Oil
As Dipping Sauce (optional):
  • 1/2 cup (120g) SARSAYA® Sweet and Sour Sauce


  1. MARINATE. In a bowl, combine SARSAYA® Oyster Sauce, AJI-GINISA®, water, sugar, ginger, and garlic and soy sauce. Add chicken pieces and marinate overnight.
  2. WRAP. Wrap chicken pieces with pandan leaves secured with toothpick.
  3. DEEP-FRY. In a pan, heat oil. Deep-fry the chicken on medium heat until pandan leaves are crispy or chicken is cooked through. Remove from the pan. Drain excess oil in strainer or collander.
  4. SERVE. Transfer to a serving platter then optional to serve with SARSAYA® Sweet and Sour Sauce on the side.

Cooking Tips

Using a toothpick helps secure the pandan leaves on to the chicken. Remember to remove them before serving.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 cup Pandan Chicken (142g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now
SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Chicken is a good source of Protein that promotes muscle building, and Niacin that aids in normal functioning of the brain.


No ratings yet.