A golden and crispy bite hiding inside minced chicken and sweet corn seasoned with ginger, cilantro, and chili. Asian chicken and corn nuggets you can’t stop snacking on – with a spicy chili and lime sauce that completes the perfect taste.
Recipe Features:
● Preparation time – 30 min
● Difficulty level – Easy
● Quantity – 20 patties
● Kosher type – Meat
Ingredients:
For the filling:
• 200 g minced chicken
• 400 g frozen corn, thawed and drained / canned corn
• 1 tbsp cornstarch
• 1 tbsp grated ginger
• 1/4 purple onion or 1 shallot, finely chopped
• 1/4 cup cilantro
• 1 tbsp soy sauce
• 1/2 red chili pepper
• 1/4 tsp salt
• Ground black pepper
• Kaffir lime leaf, thinly sliced (optional but highly recommended)
For the coating:
• 1 cup golden breadcrumbs
For the spicy chili sauce:
• 1 green chili
• 2 garlic cloves
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 2 tbsp lime
Preparation Method:
1. In a food processor, blend half of the corn with chili, garlic, onion, and cilantro for a few seconds (can also chop with a knife).
2. Add the minced chicken, remaining corn, and seasonings to the vegetable mixture.
3. Form patties and coat each one with breadcrumbs.
4. Transfer to the freezer for 15 minutes – this makes it easier to keep their shape.
5. Fry in a pan with oil up to half the height of the patties until golden and nice.
6. Mix the sauce and serve.
Tair Mardoch, in collaboration with Sugat