Korean Chicken Patties Recipes

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.

TAK KOGI SOPSANJOK (SPICY KOREAN CHICKEN PATTIES)

Steps:

• In a food processor or high speed blender, add the ground chicken, green onion, garlic, ginger, sesame salt, sesame oil, salt, soy sauce and red pepper. Pulse to grind everything together then blend until mix well together.
• Divide the mixture into 6 balls. On an oiled cutting board or wax paper, flatten each ball into a circular patty. Using a knife, cross hatch each patty from side to side.
• Broil the patties until fully cooked, Grill the patties until fully cooked or pan fry the patties until fully cooked. The patties should be golden brown when fully cooked.
• Serve each patty on a lettuce leaf on individual plates.

KOREAN FRIED CHICKEN

Steps:

• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
• Season the chicken wings 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 over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
• Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

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.