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.

Japanese Teriyaki Chicken Cakes
Japanese Teriyaki Chicken Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

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.

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