Chicken Patties
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
12 Patties
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Calories
127 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Patties
Description
The recipe for Chicken Patties combines ground chicken with egg yolk, scallions, and spices like white and cayenne pepper, seasoned further with mirin and toasted sesame oil for depth. These ingredients are blended and shaped into small patties manually with wet hands to ensure the mixture does not stick. Cooking in a skillet with minimal neutral oil over medium-low heat achieves a tender, juicy texture without drying out the patties. The optional teriyaki sauce simmers until thickened, adding a sweet and salty glaze that pairs well with the mild chicken flavor.
The patties can be served as appetizers, snacks, or part of a main meal. The balance of spice and modest seasoning highlights the chicken's natural taste, and the teriyaki sauce adds an extra layer of flavor for those who want it. Pan-frying ensures a slight sear while maintaining juiciness within each patty.
Careful handling includes avoiding breadcrumbs which can dry out the patties by absorbing their juices and refraining from deep frying to preserve a tender texture. Using mirin in the mixture enhances moisture and flavor. Doubling the recipe can be done using only one whole egg if desired. Cooking at medium-low heat and flipping frequently when needed ensures thorough cooking without burning.
Ingredients
- 1 lb. (500g) ground chicken thaw to room temperature
- 1 egg yolk
- 1 scallion cut into rounds
- 1/4 teaspoon salt
- 3 dashes ground white pepper or black pepper
- 3 dashes cayenne pepper
- 1 tablespoon mirin sweet cooking wine, optional, Japanese
- 1 teaspoon sesame oil toasted
- 2 tablespoons neutral cooking oil generic cooking oil
Teriyaki Sauce (Optional)
- 1/3 cup mirin sweet rice wine, Japanese
- 2 tablespoons soy sauce low sodium preferred
- 1 tablespoon sugar
Instructions
- Combine all the ingredients and stir to mix well.
- To shape the ground chicken mixture into patties, wet both hands with water. Scoop up the mixture, form it into a ball, and then flatten it with your hands. Set aside.
- Heat a skillet over medium-low heat and add the cooking oil. Transfer the chicken patties to the skillet and pan-fry for about 1-2 minutes on each side. If the center is not cooked through, continue to flip the patties back and forth until fully cooked.
- Combine all the ingredients for the Teriyaki Sauce in a saucepan. Simmer on low heat, reducing the sauce to a thicker consistency for about 10 minutes. Serve the chicken patties with the teriyaki sauce, if desired.
Notes
- Avoid using breadcrumbs or coating the patties to retain moisture and prevent dryness.
- Use only a small amount of neutral oil to shallow fry; deep frying is not recommended.
- Adding mirin or white wine to the chicken mixture enhances juiciness and flavor.
- If doubling the recipe, one whole egg (including white) can be used instead of just yolk.
- Pan-fry at medium-low heat, flipping patties as necessary until cooked through without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Patties
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 127kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 71mg | 24% |
| Sodium | 167mg | 7% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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