Thai Chicken Patties with Sweet Chili Sauce
Recipe GLPR964906e4d0d199
Tender pan-fried chicken patties infused with lime, cilantro, and fish sauce, served alongside a vibrant sweet chili sauce. These aromatic patties are quick to prepare and make an excellent protein-packed lunch or dinner option.
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Ingredients
1 lb ground chicken breast
1 large egg
2 teaspoons fish sauce
1 tablespoon fresh cilantro, finely chopped
1 teaspoon lime zest, finely minced
2 tablespoons fresh lime juice
2 scallions, green and white parts, finely chopped
2 tablespoons olive oil, plus more as needed
Kosher salt to taste
1/2 cup sweet chili sauce, homemade or store-bought
Directions
In a large mixing bowl, combine the ground chicken breast, egg, fish sauce, chopped cilantro, lime zest, lime juice, and chopped scallions. Season lightly with kosher salt. Mix gently with your hands until just combined, being careful not to overwork the mixture. Wet your hands with cold water to prevent sticking, then form the mixture into 8 patties, each about 2 to 2.5 inches wide. The mixture will feel soft and somewhat loose, but the patties will hold together beautifully during cooking.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering. Once hot, carefully place 4 patties into the skillet, spacing them to avoid crowding. Reduce the heat to medium-low and cook undisturbed for 5 minutes until the bottom is golden brown and set.
Using a spatula, gently flip each patty and cook for another 5 minutes until the second side is golden brown and the patties are cooked through to an internal temperature of 165°F (74°C). Transfer the cooked patties to a serving plate.
Repeat step 2 and 3 with the remaining 4 patties, adding additional olive oil to the skillet if needed to prevent sticking. Ensure each patty reaches 165°F internal temperature.
Serve the Thai chicken patties warm or at room temperature alongside the sweet chili sauce for dipping or drizzling.
