Korean Chicken Patties

READY IN: 30mins
Recipe by IngridH

These are adapted from Cooking Light. Great for the bento box.

Top Review by breezermom

I made these using the ingredients posted, but I didn't make 20 tiny little patties! I made 12 medium ones. I had a bit over a pound of chicken, and adjusted the amounts up a tad to compensate. I did use the chili sauce....I used sriracha. Loved the combination of flavors! The patties are very moist and hard to handle....maybe that's why you're supposed to make tiny ones! I'll make these again....very unique tasting "patty", and one that I really enjoyed! Thanks for sharing!

Ingredients Nutrition

Directions

  1. Heat oven to 400°F.
  2. Combine sugar, oil, and garlic in a food processor, and pulse to grind the garlic.
  3. Add soy sauce, chili sauce (if using), salt, and chicken. Process until the chicken is finely ground.
  4. Divide the chicken mixture into 20 equal parts, and form each into a small patty. Wet hands will make this less messy.
  5. Heat a large non-stick skillet over medium heat.
  6. Add half of the patties, and cook about 4 minutes, flipping the patties halfway through. They should be golden brown, but not cooked through.
  7. Place the patties on a sheet pan coated with cooking spray, and repeat with the remaining patties.
  8. Bake 5 to 10 minutes until cooked through. (Check after 5 minutes).
  9. Note: Since the chicken mix is so messy to work with, you can use two spoons to form the patties directly in the hot pan. Use one spoon to scoop some mix, then use the second to slide the mix off the spoon into the pan. Pat the patty into the shape you want, then move on to the next one.

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