Best 2 Asian Chicken And Water Chestnut Patties Recipes

Embark on a culinary journey to Asia with these tantalizing chicken and water chestnut patties, a delectable appetizer or main course that will delight your taste buds. Perfectly crispy on the outside and bursting with tender, juicy chicken and crunchy water chestnuts on the inside, these patties are a symphony of flavors and textures. Served with a trio of dipping sauces – a tangy sweet and sour sauce, a creamy mayonnaise-based sauce, and a spicy chili sauce – these patties offer a versatile taste experience that caters to every palate. Accompanying the main recipe are three additional variations that elevate these patties to new heights. Try the succulent chicken and shrimp patties for a seafood twist, or indulge in the vegetarian-friendly tofu and water chestnut patties. And for a unique twist on a classic, the chicken and corn patties offer a sweet and savory combination that is sure to impress. These recipes provide step-by-step instructions and helpful tips to ensure your patties turn out perfectly every time, making them ideal for both novice and experienced cooks.

Here are our top 2 tried and tested recipes!

LA CHOY CHINESE CHICKEN WITH WATER CHESTNUTS

La Choy Chinese Chicken With Water Chestnuts image

This recipe is from La Choy Simple Classics - Best Recipes cookbook. Both my husband and I enjoy it with white or brown rice.

Provided by Maureen in MA

Categories Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless chicken breast, skin removed
3 tablespoons cornstarch
1 tablespoon egg white, slightly beaten
1/2 teaspoon salt
1 1/2 cups low sodium chicken broth
2 1/2 tablespoons low sodium soy sauce
1 tablespoon sugar
1/4 cup peanut oil
1 (6 ounce) package frozen pea pods, thawed
1 teaspoon fresh gingerroot, minced
2 garlic cloves, minced
3 small tomatoes, quartered
1 (8 ounce) can sliced water chestnuts

Steps:

Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
Serve immediately with rice or noodles.

ASIAN CHICKEN WITH PEANUT SAUCE

Asian Chicken with Peanut Sauce image

Provided by Food Network

Time 2h30m

Yield 2 to 4 servings

Number Of Ingredients 39

Ingredients

1 cup creamy peanut butter
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 lime, freshly squeezed
1-ounce soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce (recommended: Salsita Habanero Chiles)
1 scallion
2 cloves garlic
1 tablespoon chopped ginger
1/2 cup white rice vinegar
1 tablespoon soy sauce
1/4 cup plus 1 tablespoon honey
3 tablespoons sesame oil
1 tablespoon toasted sesame seeds, including black seeds
2 teaspoons pressed fresh ginger
1 tablespoon orange zest
Pinch Hawaiian red salt
Pinch red pepper flakes
10 large mint leaves, chopped
1 pineapple, peeled, cored and cut into round slices
1 packet dry yeast
3/4 cup warm water
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/4 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal
1 tablespoon toasted sesame seeds
1 tablespoon orange zest
3 tablespoons sesame oil
1/2 teaspoon pressed fresh ginger
1/2 teaspoon pressed fresh garlic
1 pound chicken breasts
1 tablespoon canola oil
Salt and freshly ground black pepper
1 red pepper, seeded and sliced into thin strips
1 avocado, cut into bite-size pieces
Cilantro leaves

Steps:

Peanut sauce:
Combine all the ingredients in food processor and mix until well blended. Set aside.
Marinade:
Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
Dough:
Preheat the grill and the oven to 400 degrees F.
Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
Chicken:
Preheat the grill to medium.
Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
Assembly:
Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.

Tips to Make the Best Asian Chicken and Water Chestnut Patties:

Use high-quality chicken mince for the best flavor and texture.
Make sure to finely chop the water chestnuts so that they distribute evenly throughout the patties.
Grate the ginger and garlic for a more intense flavor.
Don't overmix the patty mixture, as this can make the patties tough.
Form the patties into uniform sizes so that they cook evenly.
Pan-fry the patties over medium heat until golden brown and cooked through.
Serve the patties immediately with your favorite dipping sauce.

Conclusion:

Asian chicken and water chestnut patties are a delicious and easy-to-make appetizer or main course. They're perfect for a party or potluck, and they can be enjoyed by people of all ages. With a few simple tips, you can make sure that your patties are perfectly cooked and bursting with flavor.