Chinese Chicken Burgers Recipes

CHINESE BBQ CHICKEN

Steps:

• Place Marinade ingredients in a ziplock bag or bowl and mix to combine.
• Add chicken and mix to coat. Marinade for 3 - 24 hours.
• Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.
• Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars).
• Remove chicken from marinade (RESERVE for basting) and place in the skillet - cook in 2 batches, don't crowd the pan. Cook for 4 minutes then turn.
• Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again - cook for 1 minute.
• Baste the chicken, then turn again and cook for 45 sec - 1 min.
• Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.
• Serve, garnished with green onions / scallions if using!

CHEESY CHICKEN MINCE FRITTERS WITH BROCCOLI

Steps:

• Preheat oven to 200C/390F. Line a baking tray with baking paper (or spray with oil).
• Place Fritter ingredients in a bowl, mix to combine.
• Measure out about ¼ cup of mixture and pat into fritter shapes about 6 cm / 2.25" wide, 1cm / 2/5" thick (they shrink a bit and become thicker).
• Place on tray. Spray the top (generously) with oil.
• Bake for 15 minutes, flip, spray with oil again then bake for a further 8 - 10 minutes until golden on top. Serve immediately with Sauce.
• Sauce: Mix ingredients together. Add salt and pepper to taste. Set aside for 20+ minutes.

CHINESE CHICKEN BURGER

Steps:

• Mix patty ingredients together. Shape into 5 rounds and refrigerate for 30 minutes.
• Brush patties with oil. Heat a pan until smoking. Baste patties with hoisin sauce and fry until slightly caramelized and cooked through.
• Halve rolls and top bottom halves with the patties.
• * Asian baby leaves and shaved cucumber and carrot make for a great addition to the burger.

CHICKEN BURGERS

Steps:

• Combine chicken, bread crumbs, milk, chopped green onions, Worcestershire sauce and salt and pepper and form into patties.
• barbecue or fry for approximately 5 minutes per side or until meat thermometer registers 165°F (74°C).
• Serve on a whole wheat bun or in a pita shell garnished with sliced tomato, cucumber, green onion, lettuce and mayonnaise.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW-CONTEST WINNER!

Steps:

• In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.
• Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
• Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
• To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
• Makes 6 servings.
• Sriracha Lime Mayo:.
• In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside.
• Rainbow Sesame Slaw:
• In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.

CHINESE CHICKEN BURGERS

Steps:

• Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
• Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
• Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 4-6 (6-8oz) patties, place on a cookie sheet cover with plastic wrap and refrigerate for at least 2 hours. Chilling the burgers, prior to grilling will help bind the lean ground chicken.
• Heat an oiled grill or grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce and lightly grill the buns. Oiling the grill surface will help prevent the burgers from sticking.
• To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top.
• Place the patties on the bun bottoms, top with about 1/3 cup of the slaw and a few cilantro leaves, add the bun top and enjoy!
• These burgers are great served with sweet potato fries or sweet potato chips.

CHICKEN BURGER

Steps:

• Pour milk, eggs, and olive oil into the bread bucket, which have been marinated, and put sugar in one corner.
• Add high powder and yeast on top. Start the kneading program of the bread machine, knead until the film is formed and then ferment.
• When the dough has doubled its size, take it out and spheronize and vent, and divide it into small portions. Cover with plastic wrap and relax for 10 minutes.
• Take a piece of dough and press it into a round cake.
• Arrange into a circular shape and put on a baking tray for secondary fermentation.
• Brush the egg liquid when it is twice as large as it is fermented.
• Sprinkle with white sesame seeds.
• Put it in the oven at 180 degrees and bake for about 12 minutes. Just paint the surface.
• When the dough is fermented, cut the chicken breast into thin slices, add pepper, soy sauce and oyster sauce to marinate
• Add a spoonful of starch and a spoonful of flour to mix well.
• Pour olive oil into a nonstick pan.
• Dip the chicken with a layer of egg mixture and fry it in a pan. Use a medium-to-low heat.
• Turn it over and fry until cooked.
• Cut the toasted bread flat in half.
• Put on the lettuce and squeeze the salad dressing.
• Put the fried chicken on it, squeeze a layer of salad dressing on top of the bread and it is OK.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW

Steps:

• For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
• For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
• For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
• To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.