Asian Chicken Burgers

GROUND MEAT 

1 lb Chicken, fresh or grounded                            

2 sprig(s) green onions                            

2 Tbsp soy sauce

1 tsp sesame oil (or to taste)

garlic powder (to taste)                            

1 cup panko bread crumbs

VEGETABLE TOPPING

 

1/4 cup carrot, shredded

1/2 cup onions, sliced

1green bell pepper, sliced

1/4 cup  napa cabbage, shredded (or regular cabbage)                            

1 Tbsp  chives, fresh                            

1 cup bean sprouts, fresh                            

1 tsp rice vinegar (to taste)                            

ginger, ground (to taste)                            

garlic oil (to taste)                            

cayanne or black pepper (to taste)                            

cheese (optional)

                           

Spread

 

Japanese mayonnaise (or mayonnaise or choice)

1 Tbsp  sriracha sauce                        

garlic powder                            

cayanne pepper (optional: to taste)                            

6 to 8  buns (I live sandwich thins!)

 

Directions

                                                  

Step 1

In a food processor, grind the Burger Mix and refrigerate for up to 4 hours. (DO NOT FREEZE!)

Burger Mix:
1. chicken
2. green onion
3. panko crumbs
4. soy sauce
5. sesame oil
6. ginger (to taste)
7. black pepper (to taste)
8. chives
9. garlic (to taste)

 

Step 2

Burger can be cooked on the grill, baked or sautéed.(Whatever is your preference though sautéing is best.)

 

Step 3

In a sauté pan or wok, stir fry Vegetable Mix in garlic oil and strain excess juice. (Straining stops the vegetable from being soggy.)

Vegetable Mix:
1. Onions
2. green bell peppers
3. carrots
4. bean sprouts
5. chives

Seasoning:
1. soy sauce
2. rice vinegar
3. ginger, powdered or fresh (to taste)
4. cayenne or black pepper (to taste)
5. garlic, powder or fresh (to taste)

 

Step 4

 

OPTIONAL
Sauce for burger:
Japanese mayonnaise (regular mayonnaise can be used)
Sriracha sauce
garlic powder
cayenne pepper (to taste)

Mix in a small bowl, Mayonnaise, Sriracha sauce, garlic powder and cayenne pepper. Let rest in refrigerator for 4 hours, allowing mayonnaise to be infused with flavor.

 

Step 5

 

On Sandwich Thins (or Bun of your choice):
Vegetable Mix
Chicken Burger
Sauce (optional)
cheese (preference, optional)

Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken Wings

Ingredients

 

Chicken Seasoning                                                    

56 oz  chicken wings, bag                            

garlic powder, (to taste)                            

black pepper, (to taste)

                           

Marinade & Sauce                                                    

1 cup rice vinegar                            

1 cup rice wine (or white wine, sutter home pinot grigio preferred)                            

2 cup soy sauce, low sodium                            

1 3/4 cup  honey (subsitiutes with sugar or agave)                            

red pepper flakes, to taste (spicyness preferred)   
                        

Directions 

                       

Step 1

 

Season chicken over 4 hours to overnight.         

 

 

Step 2

 

Pre-heat oven to bake at 400°. In a non-stick cooking dish, mix in all ingredients.

 
 

 

 

 

 

 

 

 

Step 3

 

Cover with glass lid and Cook for about 30 minutes

 

 

 

Step 4

After about 30 mintues, stir the meat to make sure that both sides are cooked thoroughly.            

 

 

Step 5

 

Optional: Add more honey along with season mix for stronger taste.            

 

Step 6

 

Place dish back in oven and allow chicken to finish cooking without glass lid. *Removing the lid will give the meat a gold brown color and allow that the sauce to stick to the meat*

           

 

 

 

 

   

Step 7

 

Optional: For a darker look turn the oven up to 425° for 5-10 minutes towards the end.

           

 

Step 8

 

Let cool down and place in serving bowl with some sauce.