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Kung Pao Chicken Burgers

Kung Pao Chicken Burgers

From Iowa Girl Eats

  • Yield: 4 servings


  • 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.

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Kung Pao Chicken Burgers recipe