Zesty Chicken Rice Cakes With Sweet Chili Glaze Recipe

About this recipe

Zesty Chicken Rice Cakes with Sweet Chili Glaze are the ultimate fusion snack for those who love bold flavors and satisfying textures. This dish combines crispy golden rice cakes made with tender chicken, aromatic coriander, and a touch of chili flakes, topped with a tangy-sweet chili glaze that balances heat and sweetness perfectly. The cooking process is straightforward, yet rewarding, as the rice cakes turn delightfully crispy and fragrant in the pan. Packed with 32 grams of protein and a mix of carbs and fat, these rice cakes are perfect for a mid-day energy boost or a hearty snack after workouts. Serve them warm and pair with a refreshing lime soda for a complete indulgent experience that doesn’t compromise on wellness.

Ingredients

• 300 g Nutrich Chicken Breast Boneless
• 1 kg Rice
• Pcs Egg Loose
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 200 G Spring Onion(200Gm)
• - Garlic Powder
• 30G Chili Flakes
• 1 pc (300 g) Priya Lime Pickle In Lime Juice With Garlic
• 200 G Rock Salt Powder - Sprinkler 200 G
• 100 g Icing Sugar
• 90 g Dark Soy Sauce
• 200 ml Pantai Sweet Chili Sauce
• 500 ml Oil (For Frying)
• 25 g Whole Black Pepper

Instructions

1. 1. Finely chop the boneless chicken breast and spring onions, and mix them together in a bowl.
2. 2. Add cooked long-grain rice, egg, rice flour, garlic powder, chili flakes, lime juice, and rock salt to the bowl.
3. 3. Chop fresh coriander leaves and add them into the mixture for a burst of freshness and flavor.
4. 4. Mix all the ingredients thoroughly until they form a cohesive mixture that can be shaped into patties.
5. 5. Heat vegetable oil in a non-stick pan over medium heat until shimmering but not smoking.
6. 6. Shape the mixture into small round rice cakes and place them gently into the hot oil.
7. 7. Cook each rice cake for 4-5 minutes on one side until golden and crispy, then flip and cook the other side.
8. 8. Remove the cooked rice cakes and place them on a paper towel to drain excess oil.
9. 9. In a small saucepan, combine soy sauce, sweet chili sauce, sugar, and a splash of lime juice.
10. 10. Heat the glaze mixture over low heat, stirring constantly, until it thickens slightly and becomes glossy.
11. 11. Serve the crispy rice cakes on a plate and drizzle the sweet chili glaze generously over the top.
12. 12. Garnish with additional chopped coriander leaves and a sprinkle of chili flakes for added spice and color.