These Asian Chicken Patties are quick, easy and packed with flavour from fresh aromatics, savoury seasoning and a simple dipping sauce. The patties stay juicy and tender, while the sauce adds the perfect balance of salty, sweet and tangy.
Serve them with rice with a simple asian salad, rice, noodles or some crunchy veg for an easy meal that works for lunch or dinner. Simple ingredients and big flavour make these one to add to your regular meal rotation
Calories in Asian Dipping Patties
This recipe serves 4 and is 329 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Ground Chicken (extra lean): keeps the patties light, tender and high in protein, while still staying juicy once cooked.
- Cornstarch: helps bind the patties together and gives them a softer texture.
- Sesame Oil: adds a rich nutty flavour that works through the patties, dipping sauce and salad dressing.
- Spring Onions: add mild onion flavour and a little freshness.
- Garlic: brings lots of savoury flavour and works perfectly with the soy, ginger and sesame.
- Soy Sauce: adds saltiness and depth, helping to season everything from the patties to the dressing.
- Egg: helps hold the patties together so they keep their shape when cooking.
- Ginger: adds warmth and freshness and gives all the components that lovely fragrant flavour.
- Red Chilli: adds a little kick of heat, which you can adjust to your taste.
- Honey: balances out the saltier flavours with a touch of sweetness in the dipping sauce.
- Dark Soy Sauce: richer and deeper in flavour than regular soy sauce, perfect for the dipping sauce.
- Sesame Seeds: add a little texture and a nice finishing touch.
- Carrot: adds sweetness, colour and crunch to the side salad.
- Cucumber: keeps the salad light, crisp and refreshing.
- Cilantro: adds a fresh herby flavour that works really well with the Asian-style dressing.
- Peanuts: bring crunch and nuttiness to the salad.
- Rice Vinegar: adds a light tang that helps balance the salad dressing.
- Garlic Powder: gives the dressing an extra savoury boost without overpowering the fresh ingredients.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
You can easily switch these up to suit what you have on hand or your own tastes. Ground turkey works really well in place of the ground chicken, or you can use lean ground pork if you want a slightly richer flavour. If you prefer a milder version, just leave out the red chilli or reduce the amount.
For the soy sauce, use regular or light soy for a saltier flavour, or swap in tamari if you need a gluten free option. You can replace the honey in the dipping sauce with maple syrup if preferred, and if you're not a fan of cilantro, extra spring onion will work in the salad instead.
The salad is easy to adapt too, so feel free to add shredded red cabbage or thinly sliced bell pepper for extra crunch and colour. If you need a nut free option, just leave out the peanuts or swap them for some extra sesame seeds.
Tips for Preparing the Carrot and Cucumber
A regular vegetable peeler is the easiest way to create thin ribbons of carrot and cucumber for the salad. Just run the peeler down the length of the veg to make long strips, which keeps the salad light, fresh and a little different from the usual chopped style.
For the cucumber, it can help to avoid the very seedy centre if it's a watery variety, so the salad stays nice and crisp. If you prefer, you can also cut both into thin matchsticks instead, but ribbons work really well for soaking up all that lovely dressing.
Side Suggestions
The fresh carrot, cucumber and cilantro salad included with this recipe is the perfect side, adding plenty of crunch and freshness to balance the warm savoury patties and dipping sauce.
You can also serve these with steamed rice, jasmine rice or rice noodles for a more filling meal, or add some stir fried greens, steamed broccoli, pak choi or sugar snap peas on the side. I also love these with a garlic, soy, sesame beansprout stir fryer with some extra green onions.
Storing and Reheating
Store any leftover chicken patties in an airtight container in the fridge for up to 3 days. The side salad is best made when serving so it stays fresh and crunchy, and the dipping sauce can be stored in a small sealed container in the fridge.
To reheat the patties, you can warm them in a frying pan over a medium heat, in the microwave until heated through, or in the air fryer for a few minutes to help bring back a little of the outer texture. The salad is best served fresh.
More Ground Chicken Recipes
Looking for some more ground chicken (mince) recipe? check out these:
See more Ground Chicken Recipes →
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Recipe Card
Asian Chicken Patties with Dipping Sauce
These juicy Asian Chicken Patties are packed with savoury flavour and served with a simple dipping sauce and fresh crunchy salad for an easy, delicious meal.
Ingredients
- 1lb (455g) of extra lean ground chicken (mince)
- 2 tablespoons of soy sauce
- 3 green onions, chopped (and extra for garnish)
- 1 tablespoon of cornstarch
- 2 cloves of garlic, crushed
- 1 teaspoon of sesame oil
- 1 teaspoon of freshly grated ginger
- pinch of red chilli flakes
- 1 egg
For the dipping sauce:
- 3 tablespoons of soy sauce
- 2 teaspoons of sesame oil
- 1 tablespoon of honey
- 1 teaspoon of sesame seeds
For the salad
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 tablespoon of rice wine vinegar
- 1 teaspoon of sesame oil
- 1 tablespoon of honey
- ½ tablespoon of soy sauce
- ½ teaspoon of garlic powder
- ½ teaspoon of ground ginger
- handful of fresh cilantro (coriander), roughly chopped
- 20g of peanuts
- salt and pepper
Instructions
- Mix together all of the ingredients for the dipping sauce in a small bowl and set aside.
- Add the carrot, cucumber and cilantro to a large bowl and toss together. In a separate small bowl, mix together all of the ingredients for the salad dressing, except the peanuts, and set aside.
- Add all of the ingredients for the patties to a bowl and mix until well combined. Divide the mixture into 16 equal portions and shape into patties.
- Spray a large frying pan with low calorie cooking spray and place over a medium-high heat. Add the patties and cook for a few minutes on each side until golden on both sides and cooked through.
- Pour the dressing over the salad and toss until everything is well coated. Sprinkle over the peanuts and serve alongside the patties with the dipping sauce. Taste and season with some salt and pepper.
- You can garnish the patties with some chopped spring onion (optional)
- Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 329Total Fat 17gSaturated Fat 5gUnsaturated Fat 12gCholesterol 149mgSodium 1199mgCarbohydrates 17gFiber 2gSugar 8gProtein 26g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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