My Kid-Friendly Recipe

Chicken Patties with Honey Lemon Sauce


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


3 Tbsp – Fresh lemon juice
2½ Tbsp – Liquid honey
1½ tsp – Custard powder
3/4 tsp – Cornstarch
1/8 tsp – Salt
5 oz – Water


  1. 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.
  2. Coat balls lightly with cornstarch and press into patties.
  3. Mix sauce ingredients and set aside.
  4. 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.
  5. 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.