Dinner · Thai

Thai Chicken Cakes with Sweet Chili Sauce

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 2, 2026

These little chicken cakes come together in one whir of the food processor, then hit the pan for a quick fry. They are fresh, fragrant, and packed with garlic, ginger, and cilantro, and the sweet chili dip makes them irresistible. Great as a light dinner, an appetizer, or a make-ahead lunch.

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Thai Chicken Cakes with Sweet Chili Sauce

Why you'll love this

  • Everything blends in one food processor, so cleanup is minimal.
  • Ready start to finish in under 30 minutes.
  • Fresh, bright flavors from ginger, garlic, and cilantro.
  • Naturally gluten-free and great for meal prep.

EveryDayMeal recipe

Thai Chicken Cakes with Sweet Chili Sauce

Prep
15m
Cook
8m
Total
23m
Serves
3
Level
Easy

Ingredients

  • 2 large boneless skinless chicken breasts
  • 1 clove garlic
  • 1 small piece (about 1 inch) fresh ginger, peeled
  • 1 small onion, chopped
  • 4 tablespoons fresh cilantro, plus more to serve
  • 1 green chili, chopped
  • 2 tablespoons olive oil
  • to serve sweet chili sauce
  • 1 lime, cut into wedges
  • to serve scallions, thinly sliced
  • to serve red chili, chopped

Equipment

  • Food processor
  • Large skillet
  • Spatula

Instructions

  1. Cut the chicken into chunks and add it to a food processor along with the garlic, ginger, onion, cilantro, and green chili. Season well with salt and pepper.
  2. Pulse until the chicken is finely ground and everything is evenly blended, scraping down the sides once or twice so no big chunks remain.
  3. Divide the mixture into six equal portions and shape each into a small patty with damp hands, which keeps the mixture from sticking to your fingers.
  4. Heat the olive oil in a large skillet over medium heat until it shimmers, then add the cakes without crowding the pan.
  5. Fry for 6 to 8 minutes total, turning once, until golden brown on both sides and cooked through with no pink in the center.
  6. Serve hot with sweet chili sauce for dipping, lime wedges for squeezing, and a scatter of cilantro, sliced scallions, and red chili on top.

Tips from the kitchen

  • Chill the shaped cakes for 10 minutes before frying so they hold together better in the pan.
  • Do not flip too early: let a golden crust form first, about 3 to 4 minutes, or the cakes may break apart.
  • Fry a small test spoonful of the mixture, taste it, and adjust the salt before shaping all the cakes.

Estimated nutrition per serving: 260 cal · 32g protein · 8g carbs · 11g fat

Make it your own

  • Swap the chicken breast for ground turkey or chicken thigh for a juicier result.
  • Stir a tablespoon of red curry paste into the mixture for a deeper Thai flavor.
  • Serve the cakes tucked into lettuce cups for a lighter lunch.

Storing & make-ahead

Refrigerate cooked cakes in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in a 350F oven until warmed through. Uncooked shaped cakes can be frozen for up to 2 months; thaw before frying.

Good to know

Can I bake these instead of frying?
Yes. Place the cakes on a lined sheet pan, brush with a little oil, and bake at 400F for about 18 to 20 minutes, flipping halfway, until cooked through.
How do I know they are done?
Cut into one or use a thermometer: the center should reach 165F with no pink remaining.
The mixture feels too wet to shape. What do I do?
Stir in a couple tablespoons of breadcrumbs or a spoonful of cornstarch, then chill for 10 minutes to firm it up.
Can I make them ahead?
Absolutely. Shape the cakes a day ahead and keep them covered in the fridge, then fry just before serving.

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