If the pandan leaves have any roots on them, remove these and clean the leaves. Let them dry out.
While the pandan leaves are drying, use a pestle and mortar to pound the Thai garlic, Thai Pepper, and Thai coriander root until you get a fine paste.
Dice the chicken into small pieces, and then mix it with the paste you’ve just made. Also, add light soy sauce, oyster sauce, and sesame oil. Leave this to marinate for a couple of hours.
Wrap the chicken with the pandan leaves, making sure the chicken is completely wrapped.
Put the wrapped chicken in a steamer and steam them over boiling water for about 10 minutes.
To make the dipping sauce, add the sugar, soy sauce, water, and salt to a small bowl. Keep stirring until the sugar has dissolved. You can top this with toasted sesame seeds.
Once the chicken is done steaming, place the wrapped chicken in a frying pan over medium heat with about a little oil to crisp them up.