Main Course Quick & Easy

Chinese-Inspired Chicken Cakes

★★★★ ☆ 4.3 (757)

These flavorful chicken cakes are a delicious way to enjoy a taste of Chinese cuisine at home. Crispy on the outside and tender inside, they’re perfect as a snack or a light meal with your favorite dipping sauce.

◷ 25 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Instructions

Step 1

Heat some oil in a pan, then toss in the chopped garlic and onions. Cook them for about 2-3 minutes until they soften. Add the carrot, capsicum, cabbage, and chicken, and give everything a good stir.

Step 2

Season with salt, chili flakes, and pepper. Cook for another minute, then push the mixture to one side of the pan. Add a little more oil and the flour to the empty side and cook it for about a minute. Mix it all together, then pour in the chicken stock and stir well. Turn off the heat and set it aside.

Step 3

In a big bowl, combine the boiled potatoes, breadcrumbs, coriander leaves, and the chicken mixture you just made. Mix everything until it’s well combined.

Step 4

Take a small handful of the mixture and shape it into a patty or cutlet. Dip each one into beaten eggs, then fry them in hot oil until they turn golden brown and crispy.

Step 5

Drain on paper towels and serve warm. Enjoy!

Why You’ll Love This Recipe

These chicken cakes are packed with flavor and have a great balance of savory and fresh ingredients. They cook quickly and make a satisfying meal that feels special but is easy to prepare. Plus, they offer a nice twist on classic chicken dishes with an Asian-inspired touch.

Serving Suggestions

Serve these cakes with a side of steamed rice or lightly sautéed greens for a complete meal. A dipping sauce made from soy sauce, rice vinegar, and a touch of honey or chili can add a delicious tangy contrast.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or oven to keep the outside crispy. These cakes can also be frozen for up to one month; thaw overnight before reheating.