Chicken Larb Patties

Ingredients

  • 2-3 chicken breasts or 4-6 chicken thighs
  • 2-3 tbsp of schmaltz, lard, bacon fat or avocado oil
  • 2-3 jalapeños or Thai chilis, deseeded and deribbed
  • 3 cloves garlic, minced
  • 1.5 tsp ginger, minced
  • 8-10 sprigs of cilantro, minced
  • 4 scallions or a handful of chives, minced
  • 2 tsp fish sauce
  • 2 tsp mirin
  • 1 tbsp soy sauce
  • 1 lime, juiced

Instructions

Cut chicken into 1.5×1.5 inch cubes, lay on a sheet in freezer and allow to stiffen up for an hour or so.

While the chicken is in the freezer, prep your other ingredients. Using a knife to coarsely chop all your ingredients into 1-1.5 inch units. Add chilis, garlic, ginger, and herbs to food processor and blend till well minced.

Reserve minced ingredients to a medium mixing bowl.

Measure out your fat and liquid ingredients. 2-3 tbsp of fat depending on the amount of chicken you are using. Pour all liquid ingredients into one bowl, reserve.

Time to mince your meat. Take the semi-frozen chicken cubes out of the freezer and add them in a 1-1.5 inch layer to your cleaned out processor.  Work in batches for more precision. Pulse for a second on, second off until the meat has reached desired consistency. AVOID MAKING A PASTE.

ADD minced meat to bowl of minced ingredients. Add fat and liquid. Mix gently with a spatula or with your hands. Don’t overwork the meat. Add about 2 tspns of both salt and pepper for seasoning.

Form patties with your hands, being sure to make a bit of dip impression with your thumbs in the middle.

Over a medium high cast iron skillet or griddle, add about a tbsp of avocado or olive oil, allow to get hot, then add patties in batches being sure not to overcrowd the pan.

Cook for about 3-4 minutes on one side, flip, cook for another 2 or so minutes then add to a 400 degree oven for a final 5 minutes. I use an instant read thermometer and make sure they render at 165-175 degrees in the middle before I serve.

Allow to rest for 5-10 minutes then serve as desired.

Serve with:

  • Iceburg lettuce wrap or potato bun with picked veggies and Kewpie Mayo and Sriracha
  • Ramen noodles topped with soft boiled egg and sliced scallions
  • On top of steamed roasted veggies like red peppers, onions, water chestnuts  and rice
  • Instead of making patties, roll into small balls and make dumplings or pot stickers
  • Use pork or beef shoulder/chuck instead and skip the added fat

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