Korean Chicken Patties Food

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KOREAN CHICKEN PATTIES



Korean Chicken Patties image

Make and share this Korean Chicken Patties recipe from Food.com.

Provided by IngridH

Categories     Chicken

Time 30m

Yield 20 patties, 4 serving(s)

Number Of Ingredients 8

2 tablespoons brown sugar
2 tablespoons olive oil
8 garlic cloves
3 tablespoons soy sauce
1/2 teaspoon chili sauce (optional)
1/4 teaspoon salt (more if using kosher salt)
1 lb boneless skinless chicken thighs, cut into cubes
cooking spray

Steps:

  • Heat oven to 400°F.
  • Combine sugar, oil, and garlic in a food processor, and pulse to grind the garlic.
  • Add soy sauce, chili sauce (if using), salt, and chicken. Process until the chicken is finely ground.
  • Divide the chicken mixture into 20 equal parts, and form each into a small patty. Wet hands will make this less messy.
  • Heat a large non-stick skillet over medium heat.
  • Add half of the patties, and cook about 4 minutes, flipping the patties halfway through. They should be golden brown, but not cooked through.
  • Place the patties on a sheet pan coated with cooking spray, and repeat with the remaining patties.
  • Bake 5 to 10 minutes until cooked through. (Check after 5 minutes).
  • 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.

Nutrition Facts : Calories 238.3, Fat 11.2, SaturatedFat 2.1, Cholesterol 94.4, Sodium 1000.4, Carbohydrate 9.5, Fiber 0.2, Sugar 7, Protein 24.2

KOREAN FRIED CHICKEN BURGERS



Korean fried chicken burgers image

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course, Snack, Supper, Treat

Time 50m

Yield Makes 4

Number Of Ingredients 20

4 skinless boneless chicken thighs fillets
large piece of ginger , finely grated
100g cornflour
vegetable oil , for frying
6 tbsp dark brown sugar
2 tbsp Korean chilli paste (gochujang) - see tip
2 tbsp soy sauce
2 large garlic cloves , crushed
small piece ginger , grated
2 tsp sesame oil
½ white cabbage , finely sliced
1 mooli , shredded into thin strips
4 spring onions , finely sliced
small piece ginger , grated
1 tsp golden caster sugar
1 garlic clove , crushed
2 tbsp mayonnaise
pinch of hot chilli powder
1 Little Gem lettuce , divided into leaves
4 brioche or sesame seed burger buns , split and lightly toasted

Steps:

  • Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
  • To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
  • Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
  • Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
  • Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

KRAZY KOREAN BURGERS



Krazy Korean Burgers image

Provided by Judy Joo

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 33

3 small cloves garlic
One 1/2-inch knob fresh ginger, peeled
4 ounces thinly sliced pancetta, coarsely chopped and kept cold
1/2 small white onion, coarsely chopped
1 tablespoon Korean chile flakes (gochugaru)
4 teaspoons Korean soybean paste (doenjang)
4 teaspoons Korean chile paste (gochujang)
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 1/2 pounds ground beef chuck
2 tablespoons seltzer water, chilled
1 teaspoon roasted sesame seeds
Kosher salt or sea salt
1 tablespoon vegetable oil
4 large brioche buns, preferably topped with sesame seeds, split
2 tablespoons butter, softened
Red or green lettuce leaves
Cucumber Kimchi, recipe follows, chopped
Korean Ketchup, recipe follows
1/4 cup Doenjang Mayonnaise, recipe follows
1 pound small Korean or kirby cucumbers (about 4)
1 tablespoon kosher or sea salt
4 scallions, chopped
1 onion, coarsely chopped
1 tablespoon Korean chile flakes (gochugaru)
1 tablespoon salted shrimp (sae woo jeot), rinsed
1 small clove garlic
One 1-inch knob fresh ginger, peeled and chopped
15 fresh chives, cut into 2-inch pieces
6 tablespoons ketchup
4 teaspoons Korean chile paste (gochujang)
1/2 cup mayonnaise, preferably Kewpie or a Korean brand
1 tablespoon Korean soybean paste (doenjang)

Steps:

  • With the motor running on a food processor, drop in the garlic and ginger and process until finely chopped. Add pancetta, onion, chile flakes, soybean paste, chile paste, sugar and pepper and process until fairly smooth. Set the pancetta mixture aside.
  • Crumble the beef into a large bowl. Add the seltzer, sesame seeds, pancetta mixture and some salt and pepper and gently mix together with your hands, being careful not to overwork the mixture. Form the mixture into 4 patties, each about 1 inch thick and 4 inches wide. Create a depression in the center of one side of each patty, as burgers tend to rise in the middle during cooking and this will help the burgers come out flat. If not cooking immediately, cover the patties and refrigerate.
  • Heat the oil in a large skillet over medium-high heat. Put the patties in the skillet depression-side up and cook, flipping halfway through, until browned and cooked through, about 7 minutes total.
  • Meanwhile, heat a two-burner griddle/grill pan or skillet over medium-high heat. Spread both sides of the buns with the butter and cook cut-side down until lightly toasted, about 1 minute. (If working in batches, toast the bottom buns first.) Transfer to individual plates.
  • Put a patty on each bottom bun and top with lettuce and then the Cucumber Kimchi. Smear some Korean Ketchup and Doenjang Mayonnaise on the top buns and place on the burgers. Secure with bamboo skewers or long toothpicks and serve immediately.
  • Cut each cucumber crosswise into 2-inch slices with a small knife. Stand the slices on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross-cut sides up in a single layer in a glass or other nonreactive container that is at least 2 inches tall and that has a tight-fitting lid. Cover and let soften at room temperature for 30 minutes to 1 hour.
  • Meanwhile, combine the scallions, onion, chile flakes, shrimp, garlic, ginger and 2 tablespoons water in a food processor. Pulse until a coarse spice paste forms, then stir in the chives.
  • Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross-cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and let the cucumbers ferment at room temperature for about 24 hours. Refrigerate until ready to serve.
  • Stir together the ketchup and chile paste in a small bowl. Cover and store in the refrigerator if not using immediately.
  • Whisk together the mayonnaise and soybean paste in a small bowl until smooth. Cover and store in the refrigerator if not using immediately.

GINGERED CHICKEN PATTIES



Gingered chicken patties image

Mix your chicken with Asian flavours, roll into mini burgers and serve with noodles for one of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

3 garlic cloves , roughly chopped
thumb-sized piece ginger , chopped
4 spring onions , roughly chopped
4 skinless chicken thighs and 2 skinless breasts, cut into large chunks
½ a small bunch coriander , chopped
2-3 tbsp fish sauce
3 tbsp sunflower oil
300g egg noodle
250g pack stir-fry vegetable
½ tbsp soy sauce
sweet chilli sauce , to serve

Steps:

  • Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
  • Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
  • Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.

Nutrition Facts : Calories 567 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 2.5 milligram of sodium

BEST CHICKEN PATTIES



Best Chicken Patties image

Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.

Provided by Natalie Titanov

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 6

Number Of Ingredients 9

18 ounces ground chicken
1 onion, finely chopped
1 bunch fresh parsley, finely chopped
1 egg
2 cloves garlic, crushed, or more to taste
sea salt and freshly ground black pepper to taste
2 tablespoons mayonnaise
¼ cup all-purpose flour, or as needed
3 tablespoons vegetable oil

Steps:

  • Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
  • Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
  • Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g

CHICKEN PATTIES



Chicken Patties image

I make tuna patties similar to this all the time and had never thought of using chicken until I saw this recipe in on old TOH. It's great for using up leftover chicken. Sometimes it's hard to keep the patties from falling apart, but if they do I just eat them in a bowl with whatever topping I feel like. Especially love to eat these with recipe#257925.

Provided by mailbelle

Categories     Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups shredded cooked chicken
1/2 cup crushed saltine (about 15 crackers)
1/3 cup mayonnaise
4 green onions, finely chopped
2 tablespoons lemon juice
1/8 teaspoon pepper
2 tablespoons vegetable oil

Steps:

  • In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties.
  • Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.

Nutrition Facts : Calories 189.5, Fat 12.4, SaturatedFat 2.1, Cholesterol 38.4, Sodium 169.6, Carbohydrate 7, Fiber 0.4, Sugar 1.2, Protein 12.3

KOREAN BEEF PATTIES



Korean Beef Patties image

Cooking Korean food is a passion of mine. I don't know how traditional this is but it has the taste of bulgoki in a burger. Very flavorful!

Provided by Mika G.

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
4 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon toasted sesame seeds
1 tablespoon toasted sesame oil
2 1/2 tablespoons green onions, chopped
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes (optional)
black pepper

Steps:

  • Combine all ingredients. Form into four balls and flatten into patties. Broil, grill or pan-fry until done.
  • Serve as is or on a bun.

Nutrition Facts : Calories 333.4, Fat 22.1, SaturatedFat 7.4, Cholesterol 77.1, Sodium 1081.7, Carbohydrate 9.2, Fiber 0.8, Sugar 6.7, Protein 23.8

KOREAN CHILLI, SESAME & HONEY CHICKEN



Korean chilli, sesame & honey chicken image

A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve

Provided by Good Food team

Categories     Dinner, Lunch, Supper

Time 35m

Yield Serves 6-8

Number Of Ingredients 11

12 chicken thighs , boneless and skinless
2 tbsp soy sauce
1 tbsp sesame oil
thumb-sized piece ginger , grated
4 spring onions , sliced
4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce
2 tbsp honey
juice ½ lime
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds

Steps:

  • Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
  • Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
  • Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium

KOREAN BEEF PATTIES



Korean Beef Patties image

We're adopting a baby from Korea, so we've been acquainting ourselves with that country's culture and with its interesting cooking also. I think this tasty, nutritious recipe combines the best tastes of East and of West. I serve it with rice, stir-fried vegetables...and chopsticks, of course!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound ground beef
4 tablespoons reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon toasted sesame seeds, crushed
1 tablespoon toasted sesame oil
2-1/2 tablespoons chopped green onion
1 tablespoon garlic, minced
Black pepper to taste

Steps:

  • Combine all ingredients. Form into four balls and flatten into patties. Broil, grill or pan-fry until done.

Nutrition Facts : Calories 302 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 987mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 25g protein.

CHICKEN SAUSAGE PATTIES



Chicken Sausage Patties image

Make and share this Chicken Sausage Patties recipe from Food.com.

Provided by Martina

Categories     Chicken

Time 25m

Yield 8 patties

Number Of Ingredients 8

1/2 cup finely chopped onion
2 tablespoons brown sugar
1 tablespoon soy sauce
3/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 teaspoon ground sage
1/3 cup dry breadcrumbs
1 lb ground chicken

Steps:

  • Measure first 7 ingredients in medium bowl.
  • Mix well.
  • Add chicken.
  • Mix thoroughly.
  • Divide into 8 patties.
  • Fry in greased frying pan until no pink remains.

CHICKEN PATTIES



Chicken Patties image

I had a craving for a chicken burger and didn't have any on hand so I came up with this. The Italian dressing adds a lot to the flavor. I like to use the entire envelope but you might prefer to only use 2 teaspoons. They are also great with ranch dressing mix. I have made them both ways. I usually make a big batch of these and freeze them for quick lunches and snacks. I make smaller patties to eat on rolls but you can make them bigger to be used with hamburger buns and serve them with lettuce and tomato.

Provided by Miss V

Categories     Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups cooked chicken, shredded
1 cup breadcrumbs
1 (1 ounce) envelope Italian salad dressing mix
1/3 cup mayonnaise
1 egg
1/2 cup green onion, sliced thin
1 dash pepper
vegetable oil (for cooking)

Steps:

  • Mix all the ingredients together.
  • Shape into patties. Fry in oil over medium heat for about 4 minutes on each side or until golden brown.
  • Cooking time does not include the time to pre-cook the chicken. I sometimes used canned chicken.

Nutrition Facts : Calories 321.8, Fat 13.8, SaturatedFat 3, Cholesterol 104.1, Sodium 409, Carbohydrate 25.1, Fiber 1.6, Sugar 3.3, Protein 23.1

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