Asian Chicken Patties
My apologies! This recipe was accidentally added incomplete...I have since completed.
I make this often on weeknights because it's quick and easy-and different! See "Asian Salad" for a great side for this. Husband approved 🙌🏼
Pattie Ingredients:
1 lb. ground chicken- thaw to room temp.
1 egg (using the yolk only)
1 chopped scallion
1/4 tsp salt
3 dashes of black pepper
1 TBS Japanese Mirin or sweet rice wine.
1 tsp. toasted sesame oil (don't skip this, it adds wonderful flavor)
3 dashes Cayenne pepper to make it slightly spicy.
Salt and pepper
2 TBS cooking oil
Teriyaki Sauce: (optional, but wonderful!)
1/3 c. Japanese mirin (sweet rice wine)
2 TBS soy sauce (low sodium)
1 TBS sugar
Before Making Tips:
Don't use breadcrumbs or panko in the ingredients. Breadcrumbs soak up the natural juice in the ground chicken, making the patty dry with a grainy texture. Also, do not coat the patties with breadcrumbs.
Grab a plate and line it with 2 paper towels
To make the patty mixture, just combine all the ingredients together. (I just put my fingers into the mixture and stir around to incorporate all ingredients). The mixture will be pretty loose and soupy, but that is normal! You can use an ice cream scoop for this or just use your hands. I pull out enough for a pattie and just drop it into 2-3 TBS of heated sesame oil. (Looks like your making very thick pancakes) and let them cook.
They cook relatively quickly- just wait until golden brown. Remove from skillet and set on paper towel-lined plate.
Shallow fry the patties on a skillet with just a little bit of cooking oil, for about 2 minutes on each side. DO NOT deep fry. It's ok to keep flipping them if you don't think they are cooked through. However, they do cook pretty fast.
Add 1 tablespoon of cooking wine (you can use white wine or Japanese sweet rice wine “mirin”) into the ground chicken mixture. This will ensure that the patties are bursting with juicy flavors.
For the Teriyaki Sauce, combine all of the ingredients in a sauce pan. Simmer the mixture to reduce it to a thicker sauce. This will take about 10 min., so have patience. It's well worth it and it's super delicious! Once the sauce is thick, you can drizzle it over the patties or serve on the side.
I make the Asian Chicken Salad recipe with this as a side.
Enjoy!