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Chicken Tofu Mini Patties

Chicken Tofu Mini Patties

Print Recipe
These chicken mini patties are combination of minced chicken with tofu and vegetables
Course Side Dish
Cuisine Korean
Keyword banchan, chicken patties, chicken tofu patties
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6
Author Holly Ford

Ingredients

  • 3/4 lb 350g chicken breast, boneless and skinless
  • Half packet firm tofu about 8 oz
  • 1/4 C leek thinly sliced
  • 2 T green onion chopped
  • 2 t garlic finely minced
  • 2 t red chili seeded and finely minced
  • 2 t green chili seeded and finely minced
  • 1 egg yolk
  • 1 T sweet rice wine (mirim)
  • 1 T soy sauce
  • 2 t sesame oil
  • 1/2 t sugar
  • 3/4 t salt
  • 1/2 t pepper
  • some flour for coating
  • 1 egg well beaten for coating
  • 2 T grape seed oil or canola oil

Instructions

  • Chop chicken breast finely with knife. put in a mixing bowl.
  • Smash tofu with side of you knife. Place in a cotton cloth and squeeze out as much water as possible, and add to the bowl with chicken.
  • Add the the rest of mixing ingredients in the bowl and mix them very well with hand.
  • Spray 2 pieces of foil with oil. Place half of chicken mixture on each foil making log shape, about 2" in diameter. Tightly cover the mixture with foil and pinch each ends to secure.
  • Place the logs on the steamer in a shallow pan. Pour a little water and cover the live. Steam the logs over medium heat for about 10 minutes.
  • Unfold the cover and cut each logs into 1/2" thick slices. It will yield about 13-16 slices on each log.
  • Coat each slices with flour and then egg. Fry them in a little oil on nonstick pan on medium heat until golden brown.
  • Serve warm with rice.

Nutrition

Serving: 4g