Baked Thai Chicken Cakes Recipes

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BAKED THAI CHICKEN CAKES



Baked Thai Chicken Cakes image

These were served by a friend as an appetizer and were just gobbled up - serve with sweet chilli sauce.

Provided by katew

Categories     Chicken

Time 30m

Yield 20-30 little cakes

Number Of Ingredients 10

500 g ground chicken
3 stalks lemongrass, white part only chopped finely
2 garlic cloves, crushed
4 spring onions, finely chopped
3 tablespoons lime juice
3/4 cup coriander leaves, loosely packed
2 tablespoons sweet chili sauce
1 tablespoon fish sauce
1 egg
125 ml coconut milk

Steps:

  • Process chicken, lemon grass, garlic,fish sauce, spring onion, lime juice, coriander, egg and coconut milk.
  • Process till fine but not smooth.
  • Spoon into greased patty tins.
  • Bake 15 minutes, 200 C or till cooked.
  • Serve hot, garnished with shredded chili.

Nutrition Facts : Calories 53.8, Fat 3.6, SaturatedFat 1.9, Cholesterol 30.5, Sodium 90.7, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 4.9

THAI CHICKEN THIGH BAKE



Thai Chicken Thigh Bake image

Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!

Provided by Jacqueline

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 10

Number Of Ingredients 10

½ cup soy sauce
⅓ cup brown sugar
¼ cup peanut butter
3 tablespoons hoisin sauce
2 tablespoons minced fresh ginger root
2 tablespoons minced fresh garlic
2 tablespoons chile-garlic paste
1 tablespoon cornstarch
10 boneless, skinless chicken thighs, cut into bite-sized cubes
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
  • Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
  • Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE



Thai Chicken Cakes With Sweet Chilli Sauce image

This is a delicious recipe, different from the normal stir fry, salad or curry. Quick as lightning to make too. I use just cooking spray or bake them.

Provided by MarraMamba

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 chicken breasts, cubed
1 garlic clove, roughly chopped
1 cm finely chopped fresh gingerroot, knob, roughly chopped
1 small onion, chopped
2 tablespoons coriander, chopped
1 green chili, chopped
1 pinch salt & freshly ground black pepper
2 tablespoons olive oil
sweet chili paste (for dipping)

Steps:

  • Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
  • Shape the chicken mixture into small cakes
  • Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
  • Serve immediately, with sweet chilli sauce and sliced spring onion.

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