Place the chicken pieces in a bowl, add all the ingredients for the marinade. Mix well. Cover and let sit in the fridge for at least an hour (overnight is best especially if using skinless chicken fillets).
Cut off the root and light green portions of the pandan leaves. Take the dark green portion and blanch in hot water for 30 seconds to release the aroma and to make them more pliable.
For grilled pandan chicken
Soak the bamboo skewers in water to prevent them from catching fire on the grill.
Take one piece of chicken, wrap with a pandan leaf then thread with a bamboo skewer. Three to four pandan-wrapped chicken per skewer is a good starting point. Use more or less depending on the length of the skewers you're using.
Repeat until all the chicken pieces are wrapped and skewered.
Fire up the charcoal grill.
Grill the skewered pandan chicken about six inches from the heat, three to four minutes per side.
For fried pandan chicken
Wrap each piece of chicken in pandan leaf (see video).
Heat the cooking oil in a wok or frying pan. Ideally, the oil should be at least three inches deep.
Fry the pandan-wrapped chicken in batches over high heat. Three to four minutes should cook the chicken through. But, to be on the safe side, take one piece out of the oil and cut the chicken. If the juices run clear, the chicken is done. In not, fry a little longer.
Drain the fried chicken pandan on a rack or strainer to allow excess oil to drip off.
Serve the pandan chicken immediately as an appetizer, snack or main dish.