Thai-Inspired Chicken Patties with Sticky Sweet Chili Sauce
These Thai-inspired chicken patties are tender on the inside with a lightly crisp, golden exterior, packed with fresh aromatics like ginger, garlic, scallions, and cilantro. Once pan-seared, they’re brushed with a sticky sweet chili sauce that melts into every ridge and edge, creating a glossy, flavorful glaze. They’re simple, quick, and full of bright, satisfying flavor — just right for weeknight dinners, meal prep, or serving appetizer-style with toothpicks.
Ingredients
Scale
- Ingredients:
- For the rissoles:
- 1 pound ground chicken
- 1 small carrot, finely grated
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon sweet chili sauce
- ¼ cup panko breadcrumbs
- 1 egg, lightly beaten
- Salt and pepper, to taste
- Vegetable oil, for pan-frying
- For the glaze:
- ¼ cup sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 teaspoon honey (optional)
Instructions
- In a large mixing bowl, combine all rissole ingredients and mix until just combined. Do not overmix.
- Form the mixture into small patties, about the size of your palm.
- Heat a thin layer of vegetable oil in a skillet over medium heat. Cook the rissoles in batches for about 3–4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- In a small saucepan, combine the glaze ingredients and heat gently over low heat until slightly thickened.
- Brush or spoon the glaze over the warm rissoles before serving.
- Serve with steamed rice, salad, or lettuce cups.
Notes
- Ground chicken breast makes these lighter, but ground thigh will make them extra juicy.
- Finely grate the aromatics so they blend smoothly into the patties and don’t cause cracking.
- Add 1–2 tablespoons of breadcrumbs or panko if the mixture feels too soft to shape.
- Oil the pan lightly — too much oil prevents browning.
- Brush the sweet chili glaze at the very end so it becomes glossy instead of burning.
- They reheat beautifully in an air fryer for crisp edges the next day.
- Serve with lime, always — acidity lifts the whole flavor.