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Chicken Patty Recipe
If you love ground chicken, you’re going to love this extremely juicy, moist and healthy chicken patties recipe.
The chicken is well seasoned with just the perfect balance of flavors. It’s so moist with the juice practically bursts in the mouth.
Serve them as is or best with a dipping sauce such as teriyaki sauce. These are the BEST chicken patties ever!
Ingredients
Ingredients For Chicken Patties
- Ground chicken
- Scallion
- Egg
- Cayenne pepper
- Japanese mirin
- Toasted sesame oil
- Salt
- Ground white pepper
- Cooking oil
Ingredients For Teriyaki Sauce
- Japanese mirin
- Soy sauce
- Sugar
See the recipe card for full information on ingredients.
How To Make Chicken Patties
Step 1: Combine all the ingredients together. Stir to mix well.
Step 2: To shape the ground chicken mixture into patties, wet both hands with water. Scoop up the chicken mixture, shape into a ball and flatten with your hands. Set aside.
Step 3: Heat up a skillet on medium-low heat. Add the cooking oil. Transfer the chicken patties onto the skillet, pan fry for about 1-2 minutes on each side. Turn over and pan fry the other side for another 1-2 minutes. If the center is not cooked through, keep turning back and forth and continue to cook.
Step 4: Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. Serve the chicken patties with teriyaki sauce, optional.
Cooking Tips
The best chicken patties should be juicy and moist. However, most store-bought patties such as Costco, Foster Farms are all breaded, dry and tasteless.
Follow my cooking tips, techniques and secrets below for the best ever homemade chicken patties.
- DO NOT use breadcrumbs or panko in the ingredients. Breadcrumbs soak up the natural juice in the ground chicken, making the patty dry with a grainy texture. DO NOT coat the patties with breadcrumbs, too.
- Shallow fry the patties on a skillet with just a little bit of cooking oil. DO NOT deep fry.
- Add 1 tablespoon of cooking wine (you can use white wine or Japanese sweet rice wine “mirin”) into the ground chicken mixture. This will ensure that the patties are bursting with juicy flavors.
Frequently Asked Questions
Can I bake the chicken patties in an oven?
Yes, you can bake the patties in the oven. I recommend 425F for 8 minutes.
How to serve chicken patties?
There are many ways to serve the patties. You can eat the patty as is or serve with a dipping sauce such as teriyaki sauce.
Another favorite way is to make them into chicken patty sandwich, with burger buns, mini slider buns or slices of bread.
Can I freeze raw chicken patties?
Yes, you sure can. After shaping them into patties, you can wrap them tightly with aluminum foil or plastic wrap.
Freeze in the refrigerator for up to a few weeks. To cook, thaw the patties at room temperature before cooking.
You can also freeze them after they are cooked. Just reheat in a microwave before serving.
Can I use other protein?
Yes, you can. You can use ground turkey, beef or pork. Other great option is salmon to make salmon patties.
How many calories per serving?
Each chicken patty is only 127 calories per serving. It’s low calories and very healthy!
What To Serve With This Recipe
Serve this dish with side dish such as a salad or vegetables. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
Chicken Patties
Ingredients
- 1 lb. (500g) ground chicken, thaw to room temperature
- 1 egg, use only egg yolk
- 1 scallion, cut into rounds
- 1/4 teaspoon salt
- 3 dashes ground white or black pepper
- 3 dashes cayenne pepper
- 1 tablespoon Japanese mirin (sweet cooking wine) (optional)
- 1 teaspoon toasted sesame oil
- 2 tablespoons cooking oil
Teriyaki Sauce (Optional)
- 1/3 cup Japanese mirin (sweet rice wine)
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon sugar
Instructions
- Combine all the ingredients together. Stir to mix well.
- To shape the ground chicken mixture into patties, wet both hands with water. Scoop up the chicken mixture, shape into a ball and flatten with your hands. Set aside.
- Heat up a skillet on medium-low heat. Add the cooking oil. Transfer the chicken patties onto the skillet, pan fry for about 1-2 minutes on each side. Turn over and pan fry the other side for another 1-2 minutes. If the center is not cooked through, keep turning back and forth and continue to cook.
- Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. Serve the chicken patties with teriyaki sauce, optional.
Video
Notes
- If you double the recipe, you can use one egg, including the egg white.
- DO NOT use breadcrumbs or panko in the ingredients.
- Breadcrumbs soak up the natural juice in the ground chicken, making the patty dry with a grainy texture.
- DO NOT coat the patties with breadcrumbs, too.
- Shallow fry the patties on a skillet with just a little bit of cooking oil.
- DO NOT deep fry.
- Add 1 tablespoon of cooking wine (you can use white wine or Japanese sweet rice wine “mirin”) into the ground chicken mixture.
- This will ensure that the patties are bursting with juicy flavors.