Zesty Baked Thai Chicken Delight
Elevate your appetizer game with these Zesty Baked Thai Chicken Delights! Inspired by authentic Thai flavors, these delicious little cakes combine tender ground chicken with aromatic lemongrass, zesty lime juice, and fragrant herbs. Perfectly baked until golden, they're moist, flavorful, and irresistibly shareable. Serve with a side of sweet chili sauce for a delightful dipping experience that will have your guests coming back for more. Ideal for parties, gatherings, or as a starter to a Thai-inspired meal, these chicken cakes are sure to impress!
25
Servings
N/A
Calories
10
Ingredients
Ingredients
Ground chicken
500 g (n/a)
Lemongrass
3 stalks (White part only, finely chopped)
Garlic
2 cloves (Crushed)
Spring onions
4 (Finely chopped)
Lime juice
3 tablespoons (n/a)
Coriander leaves
3/4 cup (Loosely packed)
Sweet chili sauce
2 tablespoons (n/a)
Fish sauce
1 tablespoon (n/a)
Egg
1 (n/a)
Coconut milk
125 ml (n/a)
Instructions
1
Preheat your oven to 200°C (400°F) and grease your patty tins thoroughly.
2
In a food processor, combine the ground chicken, chopped lemongrass, crushed garlic, finely chopped spring onions, lime juice, coriander leaves, sweet chili sauce, fish sauce, egg, and coconut milk.
3
Blend the mixture until it reaches a fine but slightly chunky texture, ensuring it is well combined.
4
Spoon the mixture into the greased patty tins, filling each hole generously.
5
Bake in the preheated oven for about 15 minutes, or until the chicken cakes are golden brown and cooked through.
6
Remove from the oven and let cool slightly before serving.
7
Serve warm, garnished with shredded chili and a bowl of sweet chili sauce on the side for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Baked Thai Chicken Delight?
It is a Thai-inspired appetizer featuring ground chicken, lemongrass, lime juice, and aromatic herbs baked into small cakes.
What are the main ingredients in this recipe?
The key ingredients include ground chicken, lemongrass, garlic, spring onions, lime juice, coriander, sweet chili sauce, fish sauce, egg, and coconut milk.
How many servings does this recipe produce?
This recipe yields approximately 25 chicken cakes.
What temperature should the oven be set to?
Preheat your oven to 200°C (400°F).
How long do the chicken cakes need to bake?
They should be baked for about 15 minutes or until golden brown and cooked through.
Do I need a food processor for this recipe?
Yes, a food processor is used to blend the chicken and aromatics into a fine but slightly chunky texture.
What is the best way to prepare the lemongrass?
Use the white part of the lemongrass stalks only and chop them finely before blending.
Is this recipe gluten-free?
While the primary ingredients are gluten-free, you should check the labels on your fish sauce and sweet chili sauce to ensure they do not contain hidden gluten.
What should I serve with these chicken cakes?
They are best served warm with a side of sweet chili sauce for dipping and garnished with shredded chili.
Can I use a different type of meat?
While the recipe calls for ground chicken, ground turkey would also work well as a substitute.
Why is egg used in the recipe?
The egg acts as a binder to help the chicken cakes hold their shape while baking.
Can I use dried coriander instead of fresh?
Fresh coriander leaves are recommended for the best flavor and texture, but you can use dried in a pinch, though the taste will differ.
What kind of tins should I use for baking?
Patty tins or mini muffin tins are ideal for creating the right shape for these appetizers.
How do I prevent the cakes from sticking to the pan?
Ensure you grease the patty tins thoroughly with oil or cooking spray before spooning in the mixture.
Are these chicken cakes spicy?
They have a mild kick from the sweet chili sauce and ginger-like profile of lemongrass, but they are generally mild unless garnished with extra chili.
Can I make these in advance?
Yes, you can prepare the chicken mixture ahead of time and keep it refrigerated until you are ready to bake.
Is coconut milk necessary?
Coconut milk adds moisture and a subtle creamy Thai flavor, which helps keep the baked cakes tender.
What is the target texture for the chicken mixture?
The mixture should be well combined and fine, yet still slightly chunky rather than a smooth paste.
Can I substitute fish sauce?
If you do not have fish sauce, you can use soy sauce as a substitute, though the flavor profile will change slightly.
How do I know when the chicken is fully cooked?
The cakes should be firm to the touch, golden brown on the outside, and reach an internal temperature of 75°C (165°F).
Can these be frozen?
Yes, once baked and cooled, you can freeze them in an airtight container for up to 3 months.
What part of the spring onion should I use?
You can use both the white and the green parts for extra flavor and color.
Is this recipe healthy?
Because these are baked rather than deep-fried, they are a lighter alternative to traditional Thai fish or chicken cakes.
How much lime juice is required?
The recipe calls for 3 tablespoons of lime juice to provide a zesty acidity.
Can I serve these cold?
While they can be eaten cold, they are most flavorful and have the best texture when served warm.
What if I don't have patty tins?
You can form them into small patties by hand and bake them on a parchment-lined baking sheet, though they may spread slightly more.
How much coriander should I use?
The recipe requires 3/4 cup of loosely packed coriander leaves.
Is this suitable for a party?
Absolutely, they are designed as finger food and are very easy to share at gatherings.
How many garlic cloves are needed?
You will need 2 cloves of crushed garlic.
What garnish is suggested?
The recipe suggests garnishing with shredded chili for a pop of color and extra heat.