Thai · Dinner · Easy
Thai Chicken Cakes with Sweet Chili Sauce
0.0 (0 ratings)- Total
- 36 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 230
Small chicken patties fry until golden, with ginger, cilantro and green chili inside and a sweet chili dip alongside.
Pulsing the meat with aromatics gives Thai Chicken Cakes with Sweet Chili Sauce a springy texture without breadcrumbs. The mixture becomes tacky enough to shape, while small pieces of onion keep the centers moist.
Chill the chicken before processing and stop once it is finely ground. Make the patties an even thickness so the outside browns at the same pace as the center cooks through.
Method
Pulse the chicken breasts, garlic, ginger, onion, half the cilantro, green chili and salt in a food processor until finely ground and tacky. Scrape down the bowl as needed.
With damp hands, shape into eight patties about 1/2 inch thick. Heat half the vegetable oil in a nonstick skillet over medium heat.
Fry four patties for , turning halfway through, until golden on both sides and 165°F in the center. Repeat with the remaining oil and patties.
Scatter with the scallions, red chili and remaining cilantro. Serve with the sweet chili sauce for dipping and lime wedges for squeezing.
Forkue tips
- If the mixture becomes too soft to shape, refrigerate it briefly before forming the patties.
Storing and reheating
Refrigerate cooked cakes for up to 3 days or freeze for up to 2 months. Reheat on a sheet pan at 350°F (175°C) until hot through; keep the dipping sauce separate.
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Thai Chicken Cakes with Sweet Chili Sauce: FAQ
Can I use ground chicken?
Yes. Finely mince the aromatics separately, then mix them firmly into the ground chicken until it becomes tacky enough to shape.
Do these need egg or breadcrumbs?
No. Finely processed chicken binds itself when mixed well. Wet hands help you shape the patties without adding a dry binder.
How do I store and reheat Thai Chicken Cakes with Sweet Chili Sauce?
Refrigerate cooked cakes for up to 3 days or freeze for up to 2 months. Reheat on a sheet pan at 350°F (175°C) until hot through; keep the dipping sauce separate.
How long does Thai Chicken Cakes with Sweet Chili Sauce take?
About 36 min in total: 20 min prep and 16 min cooking.
What do I need to make Thai Chicken Cakes with Sweet Chili Sauce?
The key ingredients are chicken breasts, garlic, ginger, onion, cilantro and green chili, plus pantry basics.
Any tips for Thai Chicken Cakes with Sweet Chili Sauce?
If the mixture becomes too soft to shape, refrigerate it briefly before forming the patties.
