Glazed Chicken Pandan Rice Salad (Printable Version)
Tender glazed chicken with pandan rice and crisp salad blend bold flavors, vibrant herbs, and sweet-spicy notes.
# What You'll Need:
→ Glazed Chicken
01 -
2 boneless skin-on chicken thighs
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
15 ml neutral oil
→ Sambal Glaze
05 -
30 g sambal oelek or chili paste
06 -
15 ml soy sauce
07 -
15 ml honey or palm sugar
08 -
5 ml fish sauce
09 -
5 ml rice vinegar
10 -
2 ml chili oil or garlic oil (optional)
→ Pandan Rice
11 -
200 g jasmine rice
12 -
480 ml water or mixture of coconut milk and water
13 -
3 pandan leaves, tied into knots (or 2.5 ml pandan extract)
14 -
2.5 ml salt
15 -
Few drops green pandan coloring (optional)
→ Crisp Salad
16 -
0.5 cucumber, shaved into ribbons
17 -
0.25 red onion, thinly sliced
18 -
2.5 ml sugar
19 -
15 ml rice vinegar or lime juice
20 -
7.5 ml water
21 -
Pinch of salt
22 -
Mint leaves and cilantro, optional
→ Garnishes
23 -
Chopped roasted peanuts
24 -
Fresh herbs: mint, Thai basil, cilantro
25 -
Lime wedges
26 -
Chili oil, for dotting (optional)
# Steps To Follow:
01 -
Rinse jasmine rice under cold water until water runs clear. Combine rice, pandan leaves or extract, salt, and water (or coconut milk mixture) in a saucepan. Bring to a gentle simmer, cover, and cook over low heat for 12–15 minutes until tender. Discard pandan leaves and fluff grains with a fork.
02 -
In a mixing bowl, combine cucumber ribbons, red onion, sugar, salt, vinegar or lime juice, and water. Toss thoroughly and allow to marinate for 10–15 minutes to lightly pickle. Add mint and cilantro just before serving if desired.
03 -
Pat chicken thighs dry and season with salt and pepper. Heat oil in a skillet over medium-high. Place chicken skin-side down and sear until golden and crisp, approximately 5–6 minutes. Flip, reduce heat, cover, and cook thoroughly for another 5 minutes. Drain excess fat, then add sambal oelek, soy sauce, honey or palm sugar, fish sauce, rice vinegar, and optional chili or garlic oil to the pan. Simmer briefly, tossing chicken to coat as the glaze bubbles and caramelizes. Remove from heat.
04 -
Place a molded portion of pandan rice on one side of each plate. Slice chicken and arrange attractively beside the rice. Form the salad into a loose twist adjacent to the chicken. Scatter chopped peanuts and fresh herbs, nestle a lime wedge on the plate, and drizzle with any remaining glaze. Optionally, dot chili oil along the rim for accent.
# Notes and Tips:
01 -
For the most vivid color in pandan rice, a few drops of green pandan coloring intensifies presentation without affecting flavor.
02 -
Coconut milk in the rice imparts a soft aroma and added richness; adjust the water ratio if using.