Chicken Patties with Honey Lemon Sauce
Ingredients:
12 oz – Lean ground chicken
5 Tbsp – Whole kernel corn
Cornstarch for coating
Lemon slices or wedges for garnish (optional)
Chicken Marinade:
2 tsp – Salt
2 tsp – Sugar
1 tsp – Light soy sauce
1/8 tsp – White ground pepper
1½ tsp – Cooking wine
2 tsp – Sesame oil
1 – Egg yolk (large)
1-1/3 Tbsp – Cornstarch
Sauce:
3 Tbsp – Fresh lemon juice
2½ Tbsp – Liquid honey
1½ tsp – Custard powder
3/4 tsp – Cornstarch
1/8 tsp – Salt
5 oz – Water
Method:
- Add first seven marinade ingredients to chicken. Mix well. Add kernel corn and cornstarch. Mix thoroughly. Refrigerate for about 15 minutes. Shape into 12 balls.
- Coat balls lightly with cornstarch and press into patties.
- Mix sauce ingredients and set aside.
- Using a non-stick pan or skillet, fry patties with about 2 tsp oil in one or two batches until both sides are golden and cooked through. Add oil if required. Remove.
- Rinse, dry and reheat pan. Add 2 tsp oil and sauce ingredients. Bring to a simmer. Return chicken to pan. Toss gently until sauce reboils and thickens. Remove and serve. Garnish with lemon if desired.
