Easy and Delicious Chicken CAKE _ Chef Jean-Pierre

Chicken Cake - Surprisingly Satisfying and Delicious!

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, Today I will show you how to make my Delicious Chicken Cake, similar to a Seafood Cake I've shared before. Cook them to the perfect temperature so they don't dry out the Chicken and serve them as an appetizer or as a main course! Your family and friends are going to love them!
4.72 from 28 votes

Recipe Video

Recipe Ingredients

For the Cakes:

  • 1 ½ pound Ground Chicken Breast
  • 2 teaspoons Red Curry Paste
  • 1 large Egg
  • 1 tablespoon Garlic finely chopped
  • ½ of a Lime Zest
  • 1 teaspoon Ginger chopped
  • 2 tablespoons Cilantro roughly chopped
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Hot Sauce (adjust to YOUR taste)
  • 2 teaspoons Salt
  • 1 Carrot peeled
  • 3 cups Breadcrumbs (the Chef used Panko)
  • 1 Cup Unsweetened Coconut
  • 3 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil
  • 2 cups mixed Asian Greens

For the Salad Dressing:

  • 2 ounces Garlic Olive Oil or Extra Virgin Olive Oil
  • 1 ounce Toasted Sesame Oil
  • 1 tablespoon Hot Sauce
  • 1 tablespoon Lime Juice
  • 2 tablespoons Cilantro Leaves roughly chopped
  • 2 teaspoons Garlic chopped
  • 2 teaspoons Ginger grated
  • ½ Lime Zest
  • 1 teaspoon Curry Paste
  • Salt and Pepper to taste

Recipe Instructions

Makes 7 to 8 cakes (depending on their size)

    Preheat Oven 375ºF / 190ºC

      Special tools the chef used to shape the perfect shaped Cake - 1 x 3 ½ “ round PVC pipe 1” thick - Ice Cream Scoop 2’ 5/8” in diameter

        Make the Cakes:

        • In a glass bowl, add egg, curry paste, garlic, lime zest, ginger, cilantro, sesame oil, hot sauce, and salt.  Mix all ingredients well and add them to the chicken.
        • Shred the carrot on top of the chicken, add 1/3 cup of panko, and mix well.
        • In a lasagna pan, add 3 cups of bread crumbs and add the shredded coconut and mix well.
        • Divide the mixture into 3-4 ounces balls.  Roll in the panko and coconut until totally coated and shape them into perfect cakes the way the chef did in the video.  Refrigerate them for about 30 minutes or freeze them for about 15 minutes.
        • Using a large non-stick sauté pan, heat some olive oil when hot, and sauté golden brown on both sides. Transfer to oven and cook for about 15-18 minutes or until cooked to 165ºF/ 68ºC
        • Serve with an Asian green salad.

        Make the Salad Dressing:

        • Combine all ingredients in a blender and puree until smooth, taste and adjust seasoning.

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