Easy home-style chicken patties wrapped in aromatic shiso leaves and finished in a frying pan.
Hands-free mode with voice commands & timers
No ratings yet
In a large bowl, combine the ground chicken, chopped green onions, grated ginger, and potato starch.
Mix the chicken mixture thoroughly by hand until it becomes sticky and pale in color.
Divide the mixture into 12 equal portions and shape them into small oval patties.
Wrap each patty with a single shiso leaf, pressing gently so the leaf adheres to the meat.
Heat the sesame oil in a large frying pan over medium heat.
Place the patties in the pan, shiso-side down first, and sear for 3 minutes until golden brown.
Flip the patties, add the sake to the pan, cover with a lid, and steam for 4 minutes to ensure the chicken is cooked through.
Remove the lid, pour in the soy sauce, mirin, and sugar, then simmer until the sauce thickens into a glossy glaze coating the patties.
