Japanese · Dinner
Fried Ground Chicken Patty
Ground chicken patties seasoned with ginger, garlic, and scallion, bound with panko and egg, then shallow-fried until golden and crisp outside while staying juicy inside. Finished with a soy-mirin glaze and served over steamed rice with sesame seeds and scallion.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
534Calories
41.2gProtein
25.9gFat
33.8gCarbs
9.4gSugar
1.1gFiber
1785mgSodium
242mgChol
5.9gSat Fat
540mgPotassium
65mgCalcium
3.1mgIron
0.6mcgVitamin B12
2.5mgVitamin C
protein-rich
rich-umami
thirty-min-meals
Instructions
1
Prep
Finely chop the scallion and grate the ginger. Combine ground chicken, panko, beaten egg, scallion, ginger, soy sauce, and sesame oil in a bowl; mix until evenly combined.
2
Build
Divide the mixture in half and shape into two patties about 1.5 cm thick, pressing centers slightly so they cook evenly.
3
Fry
Heat vegetable oil in a nonstick skillet over medium heat. Fry the patties 4 to 5 minutes per side until deep golden brown and juices run clear when pierced.
4
Glaze
Add soy sauce, mirin, and sugar to the skillet over medium-low heat; simmer 1 to 2 minutes, turning to coat, until glossy and clinging to a spoon.
5
Rest
Remove patties from pan and let rest 5 minutes so glaze sets and juices redistribute.
6
Plate
Spoon rice onto a plate, top with glazed patties, drizzle remaining pan glaze over top, and scatter with sesame seeds and thinly sliced scallion top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken
- 2 tbsp2 tbsp panko breadcrumbs
- 22 small eggs, beaten (about 25g)
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp soy sauce (for the patty mix)
- 1 tsp1 tsp sesame oil
- 4 tbsp60ml soy sauce (for the glaze)
- 4 tbsp60ml mirin
- 2 tsp2 tsp sugar-white
- 4 tbsp60ml vegetable oil, for frying
- 5.2 oz150g cooked white rice, for serving
- 1 tsp1 tsp sesame seeds, for garnish
- 22 scallion top, for garnish
