Kung Pao Chicken Burgers
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- 1 pound(s) ground chicken
- 2 green onions chopped
- 1/2 cup(s) Panko bread crumbs
- 1/4 cup(s) peanuts chopped
- 1 egg white
- 2 garlic cloves microplaned or minced
- 4 buns
- For the Sauce
- 1/4 cup(s) low sodium soy sauce
- 1/4 cup(s) mirin
- 4 teaspoon(s) chili garlic sauce
- 2 teaspoon(s) brown sugar
- 1 teaspoon(s) sesame oil
- 1 teaspoon(s) fresh ginger microplaned or minced
- 1 teaspoon(s) cornstartch
- 1/4 cup(s) water
- In a small bowl, combine all sauce ingredients except for the cornstarch and water then set aside.
- In a large bowl, combine chicken, green onions, bread crumbs, peanuts, egg white, garlic, and 2 Tablespoons prepared sauce then mix with hands until just combined and form into 4 patties. Cook in a nonstick-sprayed skillet over medium-high heat for 4-5 minutes a side, or until done.
- Meanwhile, stir cornstarch and water together in a small bowl then whisk into remaining sauce. Transfer to a small saucepan then reduce over medium heat until thick and bubbly.
- Place cooked burgers on toasted buns then top with reduced sauce and desired burger toppings.
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Kung Pao Chicken Burgers Recipe at a Glance
- COURSE: Sandwiches