A Perfect Pantry
Thai Chicken Patties
- PREP TIME
5 min - COOK TIME
6 min - READY TIME
11 min - SERVINGS
40 piece
Ingredients
- 4 litres peanut oil
- 1 kilogram minced chicken
- 2 birds eye chillies thinly sliced
- 1 bunch coriander roughly chopped
- 1 tablespoon soy sauce
- 5 shallots roots removed, thinly sliced
- 2 teaspoons sesame oil
- 1 tablespoon corn flour
Dipping Sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon palm sugar grated
- 1 tablespoon cucumber finely diced
- 1 birds eye chilli thinly sliced
- 1 lime juice only
Directions
- Fill a 4 litre deep fryer with the oil and preheat a to 180°C.
- Place the chicken, chilli, coriander, soy, shallots, sesame oil and cornflour into the food processor bowl and pulse until chunky, but combined. Roll into 1 tablespoon sized balls and set aside.
- Place into the deep fryer basket in batches of 10, adding them one at a time so that they do not stick. Cook for approximately 5-6 minutes or until golden brown. Allow to cool on paper towel. Repeat until all patties are cooked.
- Place the dipping sauce ingredients into a sealable jar and shake until the sugar has dissolved, approximately 1 minute. Serve with chicken patties.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing