Thai Sweet Chili Chicken (Print Format)
Chicken patties infused with Thai spices, topped with cabbage slaw and tangy pickled veggies.
# Ingredients:
→ Chicken Patties
01 -
1 lb ground chicken
02 -
1 scallion, finely chopped
03 -
1-inch piece fresh ginger, peeled and grated
04 -
1 tsp reduced-sodium soy sauce
05 -
1 tsp tamarind puree (optional)
06 -
1 tbsp fresh basil, chopped
→ Pickled Veggies
07 -
1 Persian cucumber, thinly sliced
08 -
1 Fresno chile, thinly sliced
09 -
2 tbsp fresh lime juice
10 -
1 tbsp brown sugar
→ Cabbage Slaw
11 -
2 1/2 cups shredded green or purple cabbage
12 -
1 medium carrot, peeled and grated
13 -
2 tbsp fresh cilantro leaves
→ Sweet Chili Mayo
14 -
1/3 cup mayonnaise
15 -
3 tbsp sweet Thai chili sauce
→ For Serving
16 -
4 toasted brioche buns
# Steps:
01 -
Combine the sliced cucumber and Fresno chile with lime juice and brown sugar in a small bowl. Stir well and let sit for at least 15 minutes to pickle.
02 -
In a large bowl, toss shredded cabbage, grated carrot, and fresh cilantro leaves together. Set aside until ready to use.
03 -
In a separate bowl, blend ground chicken with chopped scallion, grated ginger, soy sauce, tamarind puree if using, and chopped basil until evenly combined.
04 -
Shape the chicken mixture into four equal patties. Heat a nonstick pan over medium heat and cook patties for 6 to 7 minutes each side until fully cooked through.
05 -
In a small bowl, whisk mayonnaise and sweet Thai chili sauce together until smooth and well combined.
06 -
Spread sweet chili mayo on the bottom halves of toasted brioche buns. Layer with a chicken patty, then cabbage slaw, and pickled veggies. Cover with the top bun halves.
07 -
Serve immediately accompanied by your preferred side dish.
# Tips:
01 -
Allow pickled vegetables to rest for at least 15 minutes to develop optimal flavor.
02 -
Rest cooked patties for a few minutes before assembling to retain juiciness.