Asian Style Chicken Croquettes Recipes

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KOROKKE (JAPANESE POTATO AND GROUND MEAT CROQUETTES)



Korokke (Japanese Potato and Ground Meat Croquettes) image

Crunchy outside, fluffy and a little bit sweet inside. It is one of the very popular Japanese home cooking dishes. Nothing is so satisfying than taking a big bite into the freshly fried hot korokke. Have it with tonkatsu sauce (sweet Worcestershire sauce). Cooking time assumes that the time taken to boil the potatoes is 30 minutes.

Provided by Yumiko

Categories     Main

Time 1h

Number Of Ingredients 16

600g/1.3lb starchy potatoes ((note 1))
1 tbsp oil
200g/0.4lb pork mince ((ground pork) (note 2))
1 small onion finely diced
Salt & pepper
2 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
½ tbsp sugar
50g/1.8oz flour
1 beaten egg
2 cups Japanese bread crumbs ((note 3))
Oil for deep fry
Shredded cabbage
Parsley leaves
Tonkatsu sauce ((note 4))

Steps:

  • Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
  • Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 5).
  • When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.
  • Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes.
  • While boiling potatoes, heat 1 tablespoon oil in a fry pan over medium high heat. Add onion and sauté until the onion becomes translucent and soft (about 3-5 minutes). Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through.
  • Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. Mix well (note 6).
  • Divide the potato mixture into 12 equal balls. Flatten them and shape into oval patties, about 2cm/¾" thick.
  • Place flour, egg and breadcrumbs in a shallow plate or bowl individually.
  • Coat each patty with flour, egg, then breadcrumbs.
  • Heat oil in a deep fry pan over medium heat. Fry the patties for 1-2 minutes until the breadcrumbs become golden brown. You can fry more than one patty at a time but do not overcrowd the fry pan.
  • Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce.

CHICKEN PATTIES



Chicken Patties image

Chicken Patties - juicy chicken patty recipe with teriyaki sauce. One of the best ground chicken recipes ever! So good and even the pickiest eaters love them.

Provided by Rasa Malaysia

Categories     American Recipes

Time 20m

Number Of Ingredients 12

1 lb. (0.4 kg) 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
1/3 cup Japanese mirin (sweet rice wine)
2 tablespoons soy sauce, low sodium preferred
1 tablespoon sugar

Steps:

  • 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.

Nutrition Facts : Calories 127 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BEST EASY CHICKEN CROQUETTES



Best Easy Chicken Croquettes image

My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.

Provided by Cindy

Categories     Meat and Poultry Recipes     Chicken

Yield 3

Number Of Ingredients 10

1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups finely chopped, cooked chicken meat
¼ cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
¼ teaspoon poultry seasoning
1 tablespoon shortening
½ cup milk
⅛ tablespoon poultry seasoning
½ cup Italian-style dry bread crumbs, for rolling

Steps:

  • Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
  • Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g

ASIAN CHICKEN AND WATER CHESTNUT PATTIES



Asian Chicken and Water Chestnut Patties image

Categories     Chicken     Leafy Green     Low Fat     Quick & Easy     Spring     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 pounds skinless boneless chicken breasts, cut into 1 1/2-inch pieces
1 (8-ounces) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup)
1 teaspoon minced fresh jalapeño chile, including seeds
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons salt
2 teaspoons vegetable oil
Special Equipment
6 (8-inch) wooden skewers

Steps:

  • Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.
  • Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.
  • Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

ASIAN PATTIES



Asian Patties image

I got this recipe from a television cooking show some years ago. I like to mix the burgers together in the morning and refrigerate until dinnertime. - Patricia Rubsam, Hillsboro, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup soy sauce
2 to 4 tablespoons minced fresh cilantro
1 green onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger
7 drops hot pepper sauce
Pinch pepper
1 pound ground beef
4 hamburger buns, split

Steps:

  • In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into four patties. , Broil or grill until no longer pink. Serve on buns.

Nutrition Facts :

ASIAN STYLE CHICKEN CROQUETTES



Asian Style Chicken Croquettes image

These are cheap and superfast for a weeknight dinner with a little flair. They go great with fried rice

Provided by GingerlyJ

Categories     Chicken

Time 40m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 15

2 cups rotiserrie chicken
1 (8 ounce) can water chestnuts
1 (10 ounce) can bamboo shoots
1 cup celery
3 green onions
1/4 cup mayonnaise
1/4 cup Miracle Whip
3 tablespoons reduced sodium soy sauce
1 tablespoon ginger
1/2 tablespoon sesame oil
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 cup quick-cooking oats
2 cups panko breadcrumbs
1 egg

Steps:

  • Fine chop all veggies and shred chicken.
  • mix everything but panko.
  • Shape into balls and roll in panko then flatten.
  • Spray a cookie sheet with nonstick spray.
  • Bake in 400 degree oven 12 minutes on first side, Flip and then bake 10 more minutes.

Nutrition Facts : Calories 238.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 28.4, Sodium 500.6, Carbohydrate 38.8, Fiber 4.3, Sugar 5.3, Protein 8

LEFTOVER CHICKEN AIR FRYER CROQUETTES RECIPE



Leftover Chicken Air Fryer Croquettes Recipe image

Need new ideas for leftover chicken? Turn them into these easy-to-make but lipsmacking leftover chicken air fryer croquettes!

Provided by ET Food Voyage

Categories     Appetizer

Number Of Ingredients 16

2 cup Leftover Chicken (shredded)
1 Egg (beaten)
½ cup Golden Breadcrumbs
½ cup Panko Breadcrumbs
½ tsp Salt
½ tsp Black Pepper
1 tsp Paprika
½ tsp Chilli Powder
2 tbsp Butter
2 heaped tbsp Plain Flour
1 cup Milk
⅓ cup Grated Cheese
½ tsp Garlic Powder
½ cube Chicken Bouillon
½ Onion (diced)
2 tbsp Fresh Coriander Leaves (chopped)

Steps:

  • Melted butter in a pot over medium heat. Stir in flour and mix into a roux.
  • Whisk in milk and keep stirring for about 5 minutes until it starts to thicken.
  • Stir in grated cheese and season with salt, black pepper, paprika, chilli powder, garlic powder, and the crumbled bouillon cube.
  • Once thickened, remove from heat and add in the shredded chicken, chopped onions and coriander. Toss to combine. Set aside to allow to cool down.
  • Mix together both Panko and golden breadcrumbs in a shallow bowl. Place beaten egg in a separate bowl.
  • Scoop a tablespoon of the chicken mixture and shape it into a ball. Dip into beaten egg and then coat with breadcrumbs. Repeat with the remaining chicken mixture.
  • Preheat air fryer to 200°C. Brush the air fryer basket with a layer of oil.
  • Place the chicken croquettes into the basket. Brush them with oil and cook for 5 minutes.
  • Roll the croquettes to the other side, brush with more oil, and cook for another 5 minutes until golden in colour.
  • Allow to cool down for a few minutes before serving.

Nutrition Facts : Calories 212 kcal, ServingSize 1 serving

ASIAN CHICKEN BURGERS



Asian Chicken Burgers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Nonstick cooking spray
1 small carrot
1 small red onion, halved
1 pound ground chicken
1/4 cup panko (Japanese breadcrumbs)
1/4 cup hoisin sauce
1 tablespoon grated peeled ginger
4 teaspoons low-sodium soy sauce
3 teaspoons hot Asian chili sauce, such as sambal oelek
8 ounces white mushrooms, thinly sliced
2 teaspoons toasted sesame oil
Juice of 1 lime
4 whole-wheat sesame hamburger buns

Steps:

  • Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

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