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Chicken Cake - Surprisingly Satisfying and Delicious!
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!
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.
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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This was our first recipe to try and it was a Grand Slam!! The flavor profile was spot on and the plating was beautiful. We made and plated ours exactly like the video and it was so delicious and beautiful. Please keep doing your videos to give home cooks their moment to feel like a restaurant quality Chef! Your videos are such a confidence builder to anyone who wants to learn to cook and be good at it.
Chef, I’ve made quite a number of your recipes. At the table the dinners always have the same reaction to these dishes. They take a bite, taste, ponder a bit, and say, “that’s delicious”. Your layering a flavors has a big payoff and people really taste the complex flavor of your recipes.
Kitchen question for you, do you have a secret for keeping your stainless so gleaming?
Many thanks and PLEASE, keep your videos coming, exactly like you do now, no tick, tack, tock please!
You said to use all ingredients in your recipefor the sauce. I left out the egg. Came out great!!
I don’t know why there aren’t more comments on this absolutely wonderful dish. I’ve watched it at least 20 times (although from my “Hey Google” device in the kitchen, so there is no where to subscribe or comment on it.) I went to your You tube page today to see a list of ingredients so I can make it again, this time with turkey, because that’s what I have. I absolutely love to watch your videos and when I ask google to find me video recipes, I always start with yours. I’ve made plenty of your recipes. I don’t have my dad anymore to ask, and he always gave the same kind of detailed directions and explanations as you do. He was the main “chef” in our home although in his career he was restaurant management apparently he spent most of his time looking over the chef’s shoulder. Keep it up, I love how you weave your sense of humor into your instructions!!
🙏🙏🙏❤️
Great light Sunday supper. Delicious. Goes great with a glass of Chardonnay. Chef, didn’t matter lime juice added to the cake mix at the end (video) or not at all (printed recipe). I’m a video follower.
Really enjoyed these. Instructions and ingredients work great. I used yellow curry paste because I had it and can’t eat red paste as it has shrimp in it and I am allergic. The yellow paste worked great.
We had extra of the cakes left over and used them in sandwiches on homemade rolls with some mayo and lettuce. Delicious. Will make again for sure. Maybe I will also try with other flavors as you suggested in the video. I think Italian or Indian flavors would be interesting to try.
Delicious! I had to reduce the curry paste and hot sauce because my family doesn’t like spicy. The chicken burgers were moist and tasty.
Thanks Chef! Please do a whole duck recipe video. There is nothing out there and I am sure that what you could put together would be spectacular!
Thanks again!
Hi Chef. Thank you so much and
I have but one request, please do a whole duck recipe video! There is nothing out there so I’m sure what you could put together would be spectacular!!!!