• 1-kilogram chicken wings

  • 12 pieces pandan leaves

  • 5 tablespoons minced garlic

  • 3 tablespoons minced ginger

  • 4 teaspoons fresh coriander, minced

  • 4 tablespoons fish sauce

  • 2 teaspoons ground white pepper

  • 4 tablespoons light soy sauce

  • 6 tablespoons oyster sauce

  • 3 tablespoons brown sugar

  • 3 tablespoons sesame oil

  • 1/2 tablespoon white sesame seeds

  • 1 tablespoon brown sugar

  • 1 tablespoon water

  • 1 1/2 tablespoons light soy sauce

  • 1/2 tablespoon dark soy sauce

  • a pinch of salt, to taste


  • Start with the marinade by mixing all the dry ingredients together - white pepper, minced garlic, minced ginger, fresh coriander, and brown sugar.

  • Add the liquid ingredients - oyster sauce, light soy sauce, fish sauce, and sesame oil. Mix well and set aside. 

  • Wash pandan leaves and chop them up. Put them in a food processor. Add a tablespoon of hot water, and blend. Strain the pandan mixture and add it to the marinade.

  • Add the chicken wings to the marinade. (Make sure that the wings are fully submerged in the marinade.) Cover the bowl with cling wrap and place it in the refrigerator. Let it chill for 1 to 2 hours. 

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