Asian Chicken Peanut Cakes with Sweet Chili Soy Dipping Sauce

July 12, 2018 8:57 am Published by Leave your thoughts

Once you make my recipe you will become addicted and you will make this time and time again.  I don’t know about you but I love Chinese and Thai food and both of those influences come together in this creation, giving you a crunchy small bite that is perfect for any party. Served as a small bite at cocktail parties or you certainly can make much bigger chicken cakes and serve them for dinner with some rice pilaf and stir fried vegetables, but I like them as a small bite.  Dip them in a bit of sauce and enjoy with a dry martini and good conversation with friends and family…it will make part of your gathering a memory that your taste buds will be craving.

Now this is party food for sure!


Asian Chicken Peanut Cakes with Sweet Chili Soy Dipping Sauce

Bring your cocktail parties up to a new sophisticated level with these crunchy & savory little bites, dip them in the sauce and you will be craving one after another...

Course Appetizer
Cuisine Asian
Keyword Chicken
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6


Chicken Peanut Cakes

  • 1 lb ground chicken
  • 2 tbsp cilantro, chopped
  • 4 green onions, chopped
  • 1 cup chopped peanuts
  • 1 tbsp red Thai curry paste
  • 1 tbsp garlic chili paste
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 lime, zested
  • 1 tbsp brown sugar
  • 1 egg
  • 1 1/2 cup panko crumbs, divided
  • 1/4 cup canola or grape seed oil

Sweet Chili Soy Dipping Sauce

  • 2 tsp ginger, minced
  • 1/2 cup tamari or low sodium soy sauce
  • 2 tsp sesame oil
  • 2 tsp chili garlic sauce
  • 4 tbsp sweet chili sauce
  • 2 tbsp honey
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice


  1. Combine all the ingredients through the ½ cup panko bread crumbs and mix well
  2. Place 1 cup of panko crumbs in a shallow container
  3. Divide the chicken mixture into 24 equal small size meatballs about 2 tablespoons each and roll each one in the panko bread crumbs and flatten the meatball a bit 

  4. Drizzle 4 tablespoons oil into a large nonstick frying pan over medium/high heat
  5. Cook each side of the chicken cakes for about 3-4 minutes until firm and golden, transfer to a paper towel lined plate and let rest for a couple of minutes
  6. Serve with the sweet chili soy dipping sauce

    Makes 24, serves 6 to 8 as an appetizer

Sweet Chili Soy Dipping Sauce

  1. Combine all the ingredients in a small bowl and serve. 


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This post was written by Joseph Sciascia

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