Pound garlic, coriander root, galangal, and palm sugar into a smooth paste using a pestle and mortar.
Combine the paste with lime juice, white pepper, sesame oil, fish sauce, soy sauce, and chicken.
Cover the chicken and marinate in the refrigerator for 30 minutes.
Mix all sauce ingredients together in a bowl and set aside for serving.
Blanch pandan leaves in boiling water for 30 seconds then dry them with kitchen paper.
Wrap each piece of chicken in a pandan leaf, trim the stalk, and secure with a cocktail stick.
Heat oil in a pan or deep-fryer to 180°C.
Fry the parcels in batches for 8 minutes until the chicken is cooked and leaves are golden-brown.
Drain the parcels on kitchen paper and serve with sauce and lime wedges.