Korean Chicken Patties Food

KOREAN CHICKEN PATTIES

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.

KOREAN FRIED CHICKEN BURGERS

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.

KRAZY KOREAN BURGERS

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

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.

BEST CHICKEN PATTIES

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.

CHICKEN PATTIES

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.

KOREAN BEEF PATTIES

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.

KOREAN CHILLI, SESAME & HONEY CHICKEN

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.

KOREAN BEEF PATTIES

Steps:

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

CHICKEN SAUSAGE PATTIES

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

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.