Japanese Teriyaki Chicken Cakes
Big bold flavor in a small, speedy package. The perfect blend of sweet and spicy, these savory cakes will delight your family and lucky guests.
- 1 green onion
- 1 pound ground chcken
- 1/4 cup finely chopped onion
- 2 tablespoons egg substitue
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons lower sodium soy sauce
- 2 teaspoons minced peeled fresh ginger
- 4 teaspoons cornstarch, divided
- Cooking Spray
- 1 teaspoon dark sesame oil, divided
- 1/2 teaspoon canola oil, divided
- 2 tablespoons sugar
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons lower sodium soy sauce
- 4 lime wedges (optional)
Remove green to top of onion; reserve for another use. Cut white part of onion into very think sticks; place in ice water.
Combine chicken and next 5 ingredients in a medium bowl; mix well (mixture will be sticky) On a large piece of wax paper divide chicken mixture into 12 equal portions, shaping each into a 2 1/2 inch patty; dusk tips of patties with 2 teaspoons cornstarch.
Heat a large nonstick skillet over medium hight heat. coat pan with cooking spray. Add 1/2 teaspoon seasame oil and 1/4 teaspoon canola oil to pan. Using a rubber spatula gently add half of chicken patties, cornstartch sides down, to pan; reshape patties, if necessary. Dust tops of patties with 1 teaspoon cornstarch. Cook 2 minutes on each side. remove patties from pan. Repeat procedure with remaining oils, patties, and cornstarch. Return all patties to pan; reduce heat to medium.
Combine 2 tablespoons sugarmirin, and 2 tablespoons soy sauce, stir well, and pour over chicken patties. Cook 1 minutes or until chicken is done and patties are glazzed , turning occasionally and stirring sauce to prevend burning. top patties evenly with green onions. Serve with lime wedges, if desired.