These Chicken coins are made with Minced Chicken blended with lots of flavours. These little cakes are pan fried and served with lettuce, tomatoes with a hot and sweet sauce.

Preparation Time : 10 minutes

Rest Time : 10 minutes

Cook Time : 20 minutes

Serves : 4


To marinate:

Minced Chicken : 500 grams

Egg : 1 beaten

Sriracha sauce : 1 tablespoon

Fish sauce : 1 teaspoon

Red chilli powder : 1 teaspoon

Salt to taste

Bread crumbs : 1/2 cup

Cilantro : 2 teaspoons minced

To Serve:

Lettuce leaves

Sliced Tomato

Carrot Jullien

Hot and sweet sauce


In a medium sized bowl, add all listed under to marinate and mix well. Refrigerate for 10 minutes.

Heat oil in a frying pan, make small coins from the meat mixture and fry them till they turn golden brown on both sides. This should take about 8 minutes per batch.

In a serving plate, place the lettuce leaves, sliced tomato, carrots and place the chicken coins on them.

Serve immediately or make the coins ahead and reheat them in the oven at 350 degrees F for 15 minutes.