Dinner · Thai

Thai Chicken Cakes with Sweet Chilli Sauce

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 1, 2026

These little chicken cakes come together in one food processor, no fancy technique required. They are packed with garlic, ginger, cilantro, and chile, then pan fried until golden and served with sweet chilli sauce for dunking. Perfect for a fast dinner, an easy lunch, or a crowd-pleasing snack.

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Thai Chicken Cakes with Sweet Chilli Sauce

Why you'll love this

  • Just one food processor and one pan to clean.
  • Loaded with fresh ginger, garlic, and chile for big flavor.
  • Ready in under 30 minutes start to finish.
  • Works as dinner, lunch, or a party snack.

EveryDayMeal recipe

Thai Chicken Cakes with Sweet Chilli Sauce

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

Ingredients

  • 2 large (about 1 lb) boneless skinless chicken breasts
  • 1 clove garlic
  • 1 small knob (about 1 inch) fresh ginger
  • 1 small onion, chopped
  • 4 tablespoons, plus more to serve fresh cilantro
  • 1 green chile, chopped
  • 2 tablespoons olive oil
  • to serve sweet chilli sauce
  • to serve lime, cut in wedges
  • to serve scallions, chopped
  • to serve red chile, chopped

Equipment

  • Food processor
  • Large skillet
  • Spatula

Instructions

  1. Add the chicken, garlic, ginger, onion, cilantro, and green chile to a food processor and season well with salt and pepper. Pulse until the chicken is finely ground and everything looks evenly combined, with no large chunks remaining.
  2. Scoop the mixture out and, using your hands, shape it into 6 small, even cakes about half an inch thick so they cook through quickly and evenly.
  3. Heat the olive oil in a large skillet over medium heat until it shimmers. Add the cakes and fry for 6 to 8 minutes, turning once, until deeply golden on both sides and cooked through (no pink in the center).
  4. Serve hot with plenty of sweet chilli sauce for dipping, lime wedges for squeezing, and a scatter of cilantro, chopped scallions, and red chile on top.

Tips from the kitchen

  • Wet your hands lightly before shaping the cakes so the mixture does not stick to your fingers.
  • Do not crowd the pan. Fry in two batches if needed so the cakes brown instead of steam.
  • Check doneness by cutting into one cake. The center should be opaque white all the way through.

Estimated nutrition per serving: 280 cal · 34g protein · 8g carbs · 12g fat

Make it your own

  • Swap the chicken for ground turkey or pork for a different texture.
  • Stir in a handful of chopped green beans for a classic Thai fish cake feel.
  • Use a squeeze of fish sauce in the mix for extra savory depth.

Storing & make-ahead

Store cooled cakes in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for a few minutes per side to crisp them back up. The raw mixture can also be shaped and chilled a day ahead.

Good to know

Can I bake these instead of frying?
Yes. Place the cakes on a lined sheet, brush with oil, and bake at 400 degrees F for about 18 to 20 minutes, flipping halfway, until golden and cooked through.
My mixture is too wet to shape. What do I do?
Stir in a tablespoon or two of breadcrumbs to firm it up, or chill the mixture for 15 minutes before shaping.
Can I use pre-ground chicken?
Absolutely. Just pulse the aromatics and cilantro separately, then mix them into the ground chicken by hand.
How spicy are these?
Mild to medium. Remove the chile seeds for less heat, or add an extra chile if you like it hot.

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