CHICKEN PATTIES

INGREDIENTS

• 1 lb ground chicken, thaw to room temperature
• 1 egg, use only egg yolk
• 1 scallion, cut into rounds
• 1/4 teaspoon salt
• 3 dashes ground white or black pepper
• 3 dashes cayenne pepper
• 1 tablespoon Japanese mirin (sweet cooking wine), optional
• 1 teaspoon toasted sesame oil
• 2 tablespoons cooking oil

Teriyaki Sauce (Optional)

• 1/3 cup Japanese mirin (sweet rice wine)
• 2 tablespoons soy sauce, low sodium preferred
• 1 tablespoon sugar

INSTRUCTIONS

• Combine all the ingredients together. Stir to mix well.

• To shape the ground chicken mixture into patties, wet both hands with water. Scoop up the chicken mixture, shape into a ball and flatten with your hands. Set aside.

Heat up a skillet on medium-low heat. Add the cooking oil. Transfer the chicken patties onto the skillet, pan fry for about 1-2 minutes on each side. Turn over and pan fry the other side for another 1-2 minutes. If the center is not cooked through, keep turning back and forth and continue to cook.

Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. Serve the chicken patties with teriyaki sauce, optional.

NOTES
If you double the recipe, you can use one egg, including the egg white.

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