More fun with ground chicken: Chicken Cakes with Teriyaki Sauce

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Chicken Cakes with Teriyaki Sauce
Around The World in 450 Recipes Copyright 2005, 2006

For the chicken cakes:
1 pound ground chicken
1 large egg
¼ cup grated onion
1 ½ teaspoons sugar
1 ½ teaspoons soy sauce
Cornstarch, for coating
½ bunch scallion, finely shredded, to garnish
1 tablespoon oil

For the teriyaki sauce:
2 tablespoons sake or dry white wine
2 tablespoons sugar
2 tablespoons mirin
2 tablespoons soy sauce

1. Mix the ground chicken with the egg, grated onion, sugar and soy sauce until the ingredients are thoroughly combined and well bound. This process takes about 3 minutes, until the mixture is quite sticky, which makes for good texture. (I didn't quite go 3 minutes but I did get it pretty sticky.) Shape the mixture into 12 small, flat, round cakes and dust them lightly all over with cornstarch. (The mixture is very sticky. I dropped it into the cornstarch and then I was able to pat it out, once it was covered in cornstarch.)
2. Soak the scallions in cold water for 5 minutes and drain well.  (They used the white part and the water curls it - I just sliced the green part and skipped the soak.)
3. Heat the oil in a frying pan. Place the chicken cakes in a single layer, and cook over medium heat for 3 minutes. Turn the cakes and cook for 3 minutes longer.  (Mine took much longer - make sure they are cooked before adding the glaze.)
4. Mix the ingredients for the sauce and pour it into the pan. Turn the chicken cakes occasionally until they are evenly glazed. Move or gently shake the pan constantly to prevent the sauce from burning.
5. Arrange the chicken cakes on a plate and top with the scallions. Serve immediately.
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I was perusing through this cookbook on Saturday night and as soon as I saw this recipe I knew I was going to make it the next day. Honestly, I never go wrong with ground chicken! It's like magic LOL.

It was a bit tricky - the mixture was super sticky. I think I set a record for washing my hands while making a recipe with this one. The cornstarch is key here. You won't get them shaped without it. You could just drop the mixture in the pan and smoosh it down I guess if you don't have cornstarch but I don't know if they would brown as well.

This is a Japanese recipe. These little chicken meatballs in a soy glaze are called Tsukune.

I'd say this is one of my favorite ground chicken recipes but they are all my favorites! Check out all of my ground chicken recipes.