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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
Author www.recipeforaparty.com

Ingredients

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

Instructions

  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.