These juicy Chicken Patties are made with Chicken Breast Fillets cut into thin strips OR small dice. Texture if much better than the Patties made with Chicken Mince. Today I used 600g Chicken Breast Fillets that were already sliced for stir-fry. My hungry husband and son came to kitchen, and couldn’t resist tasting some. A third of these Scrumptious Chicken Patties were gone before dinner time. Potato Starch and Sugar are essential as they trap the juice from Chicken and the Patties will never turn dry.

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Makes

4 Servings

Ingredients

600g Chicken Breast Fillets *already sliced ones recommended
2 tablespoon Potato Starch
Oil for cooking

Seasoniong
1 clove Garlic
1/2 tablespoon Sugar
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
1/2 tablespoon Rice Vinegar
1/4 teaspoon Salt
1/4 teaspoon Ground Chilli OR White Pepper

Method

1. Cut Chicken Breast Fillets into thin strips OR small dice, 1cm OR smaller. Place in a mixing bowl, add all the Seasoning ingredients, and mix well. Then add Potato Starch and mix well. *Note: You don’t need to marinate. Cook straight away.
2. Heat a small amount of Oil in a frying pan over medium heat, use a large spoon to drop some Chicken mixture to form small rounds, DO NOT touch until the bottom side is cooked and nicely browned, then turn them over and cook until the other side is also nicely browned and cooked though. *Note: Clean the frying pan with paper towel between batches if required.