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Asian Chicken Fritters

Asian Chicken Fritters

Jessica Braider
These crispy little cuties, from former Scramble intern Molly Rubel, are so much fun to make and eat. You can eat them on buns if you prefer, or try dipping them in a little Asian sweet chili sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Dish
Cuisine Asian
Servings 6
Calories 234 kcal

Ingredients
  

  • 1 lb. boneless, skinless chicken breasts cut into 1/4 - 1/2 –inch chunks
  • 8 - 10 oz. diced water chestnuts chopped into 1/4 – 1/2-chunks
  • 6 scallions dark and light green parts, thinly sliced
  • 1 egg lightly beaten
  • 1/4 cup flour use wheat/gluten-free, if needed
  • 1/4 cup reduced-sodium soy sauce or use any variety, use wheat/gluten-free, if needed
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground ginger
  • 3 Tbsp. canola or vegetable oil
  • 2 Tbsp. Asian sweet chili sauce or tuse eriyaki sauce, for serving, optional

Instructions
 

  • Preheat the oven to 400 degrees. Line a baking sheet with a silicone mat or nonstick cooking spray.
  • In a large bowl, combine all the ingredients except the oil and chili sauce. (The batter can be refrigerated for up to 24 hours.)
  • Heat a large skillet over medium-high heat (a cast iron skillet works especially well for even browning) and add 1 ½ Tbsp. oil. When it is hot, form the chicken mixture into individual patties and lay them in the skillet (an ice cream scoop works well for evenly measured fritters), making sure not to crowd the pan—you can use two large skillets or cook them in two batches, using the remaining oil for the second batch.
  • Fry the fritters until they are golden brown, about 3 minutes per side, and transfer them to the baking sheet. Bake the fritters until they are cooked through, 6 – 8 minutes. Serve immediately, with the chili sauce, if desired.

Notes

Do Ahead or Delegate: Cut the chicken and refrigerate, chop the water chestnuts, slice the scallions, beat and refrigerate the egg, combine the spices, make and refrigerate the batter.
Scramble Flavor Booster: Use the optional Asian sweet chili sauce or teriyaki sauce, increase the garlic powder and the ground ginger to 3/4 tsp. each.
Tip: I like silicone mats because they are a reusable alternative to foil or parchment paper. They are reliably non-stick and are oven-safe to 475 degrees.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 234kcalCarbohydrates: 16gProtein: 19gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 76mgSodium: 537mgPotassium: 451mgFiber: 2gSugar: 4gVitamin A: 184IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, No Added Sugar, Nut-Free, Snack/Appetizer, Spring, Summer, Winter
Tried this recipe?Let us know how it was!