Name: Chunky Chicken and Okra Patties
Cuisine: 和食
Ingredients: Okra: 1 bag (8 pieces, approx. 100g); Chicken breast: 1/2 piece (200g); White dashi: 1 tbsp; Grated garlic: 1 tsp; Sesame oil: 1 tsp; Potato starch: 2 tbsp; Egg: 1; Salt: a pinch (for rubbing okra); Oil: to taste (for the pan)

About "Chunky Chicken and Okra Patties"

An incredibly easy side dish made by simply mixing and pan-frying chicken breast and okra. By chopping the chicken into a coarse mince and coating it with slimy okra, potato starch, and egg to lock in moisture, the usually dry chicken breast turns out wonderfully tender and juicy. Seasoned with savory white dashi and sesame oil, this dish is perfect as a side for rice or a snack to pair with drinks.

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Tips for Making "Chunky Chicken and Okra Patties"

Prep
- Rub the okra with salt, rinse, and cut off the brown tops. Remove the chicken skin, butterfly the breast, cut into 1cm cubes, and chop into a coarse mince. Hand-mincing is the key to a dramatically better texture.
Heat control
- Heat the pan over medium heat. Once the patties are in, fry slowly until browned, then reduce to low heat and flip. Cover and steam-cook on low for 3 minutes to cook the chicken through and keep it plump.
Seasoning
- Use 1 tbsp white dashi, 1 tsp grated garlic, and 1 tsp sesame oil. The gentle Japanese flavor of white dashi combined with the richness of garlic and sesame oil makes them delicious even without sauce.
Binding & Texture
- The combination of okra's sliminess, potato starch, and egg creates a coating that locks in the chicken's moisture. This is the ultimate secret to its tenderness.
Variation
- You can make this just as deliciously using frozen okra that has been thawed in the microwave and drained.

Ingredients for "Chunky Chicken and Okra Patties"

9 items

* Tap ingredient names to find on Amazon

Okra:1 bag (8 pieces, approx. 100g)
Chickenbreast: 1/2 piece (200g)
Whitedashi: 1 tbsp
Gratedgarlic: 1 tsp
Sesameoil: 1 tsp
Potatostarch: 2 tbsp
Egg:1
Salt:a pinch (for rubbing okra)
Oil:to taste (for the pan)

How to Make "Chunky Chicken and Okra Patties"

1
Sprinkle salt over 1 bag of okra, rub them on a cutting board (itazuri), and rinse with water.
2
Cut off the tops of the okra just above the brown part of the stems, then slice them thinly into 2mm rounds.
3
Remove the skin from the chicken breast and chop it finely (optional if you prefer not to use it).
4
Butterfly the chicken breast meat, then cut it into 1cm cubes.
5
Chop and mince the chicken with a knife to create a coarse mince.
6
Place the coarsely minced chicken in a bowl, then add 1 tbsp white dashi, 1 tsp grated garlic, 1 tsp sesame oil, 2 tbsp potato starch, and 1 egg.
7
Beat the egg while thoroughly mixing the seasonings and chicken together.
8
Once well combined, add all the sliced okra and mix thoroughly so it is evenly distributed.
9
Heat oil in a frying pan over medium heat.
10
Once hot, scoop the mixture with a spoon and place the portions into the pan.
11
Pan-fry slowly until the bottom side is beautifully browned.
12
Once browned, reduce the heat to low and flip them over.
13
Cover with a lid and steam-cook on low heat for 3 minutes.
14
Remove the lid, and if any are lightly colored, turn the heat to medium to crisp up the surface.
15
Plate and serve!

Food Science

Why This Dish Tastes So Good

The synergistic effect of inosinate in the chicken and glutamate in the white dashi creates a deep, savory umami flavor. Additionally, the potato starch and egg coat the chicken to lock in moisture, and steam-cooking on low heat ensures the typically dry chicken breast turns out moist and tender. Finally, pan-frying slowly triggers the Maillard reaction, adding a delicious, savory aroma.

Umami SynergyMoisture ControlHeat & Maillard Reaction

Detailed Commentary on "Chunky Chicken and Okra Patties"

* Content organized by topics from the video.

Just Mix and Fry! Chunky Chicken & Okra Patties

Hello everyone, I'm Katchan! Today, we're making 'Chunky Chicken and Okra Patties,' an incredibly easy recipe where you just mix and fry delicious summer okra and budget-friendly chicken breast. Chicken breast has a reputation for being dry and difficult to cook, but with a few clever tricks in this recipe, it turns out amazingly tender, moist, and juicy. It's a perfect side dish for dinner and also makes an excellent snack to pair with beer or sour cocktails that the whole family will love. I'll share my personal tips and little secrets to make it delicious, so please enjoy watching until the end. Now, let's get cooking!

Prep Tips for Okra and Chicken Breast

First, sprinkle salt over 1 bag of okra (8 pieces, approx. 100g), rub them on a cutting board, and rinse with water. Cut off the tops just above the brown part of the stems, then slice them thinly into 2mm rounds. Next, remove the skin from 1/2 a chicken breast (200g). The skin adds great flavor, so we'll chop it finely and use it, but you can skip it if you prefer. Butterfly the meat, cut it into 1cm cubes, and then chop it with a knife to make a coarse mince. Keeping some texture like this gives it a satisfying, chunky bite compared to using regular ground chicken. Mincing the chicken by hand might take a little effort, but this single step dramatically improves the final texture, so please take your time with it!

Mixing the Special Seasoning and Okra

Put the minced chicken in a bowl and season it. Add 1 tbsp white dashi, 1 tsp grated garlic, 1 tsp sesame oil, 2 tbsp potato starch, and 1 egg. First, beat the egg while thoroughly mixing the seasonings and chicken together. Once well combined, add all the sliced okra. Since we're using plenty of okra, mix it well so it's evenly distributed. The combination of the okra's natural sliminess, potato starch, and egg helps bind the mixture and acts as a coating that locks in the chicken's moisture, keeping it tender. This sticky mixture is the ultimate secret to the tender texture after cooking.

Steam-Frying in the Pan for Aroma

Heat oil in a frying pan over medium heat. Once hot, scoop the mixture with a spoon and place the portions into the pan. Thanks to the okra's sliminess and the potato starch, they easily shape into neat, small patties as you drop them in. Once they are all in the pan, pan-fry slowly until the bottom side is beautifully browned. Once browned, reduce the heat to low and flip them over. Cover with a lid and steam-cook on low heat for 3 minutes. Steam-cooking ensures the chicken is cooked through to the center while keeping it plump and tender. The savory aroma of sesame oil and garlic that wafts out the moment you open the lid is sure to work up your appetite!

Taste Test! Tender Meat & Melty Texture

After 3 minutes, remove the lid. If any patties are lightly colored, turn the heat to medium to crisp up the surface, then plate and serve! Today, I'm pairing this with a 'Horoyoi Lychee & White Grape' mixer diluted with sparkling water. Cheers! Taking a bite, the chicken is so tender and juicy you won't believe it's chicken breast! Hand-mincing gives the meat a chunky, satisfying presence. On top of that, the crisp texture of the okra and its slimy, melty texture that releases with every bite coat the meat, offering a unique texture almost like grated mountain yam. The gentle Japanese flavor of the white dashi combined with the richness of garlic and sesame oil makes them incredibly delicious on their own without any dipping sauce.

Summary: Great with Frozen Okra Too

Another great thing about this recipe is how easy it is—you can make it in a single pan without getting your hands dirty. I love okra and always keep a stock in my freezer; you can easily make this just as deliciously using frozen okra that has been microwaved and drained, rather than fresh okra. Using healthy, budget-friendly ingredients like chicken breast and okra, you can create a highly satisfying dish just by mixing and frying. If you enjoyed this video, please give it a thumbs up and subscribe to the channel. This is a must-try for okra lovers, so please give it a go for dinner tonight!

About kattyanneru/かっちゃんねる

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