A great way to use up some roast chicken leftovers from Sunday, these pulled asian chicken croquettes with Gangnam Kimichi Sauce certainly pack a punch and are very moreish. The perfect fusion of East and West, combining tender shredded chicken with a medley of Asian-inspired spices, wrapped in a crunchy golden shell. Whether you're looking for a crowd-pleasing appetizer or a unique twist on finger food, these croquettes deliver a punch of flavour in every bite.
Follow my easy recipe to create this delightful dish that's sure to impress at any gathering! This should make 8-10 croquettes:
Ingredients:
8 x large leftover roast potatoes or 4 x large baking potatoes
Leftover roast chicken (shredded) or 2 roasted chicken breasts (shredded)
Bunch of spring onions
Dried red Chilli Flakes
Half a head of garlic or garlic puree
Piece of ginger or ginger puree
Boursin garlic and herb soft cheese
Five spice
Rock salt and Black Pepper (use Sichuan peppercorn if you have it)
Salted butter
2 x Eggs
Plain Flour
Panko Breadcrumbs
Gangnam Kimchi Sauce
Method:
These are great to make after a Sunday roast chicken, especially if you have leftover potatoes and chicken! But don't worry if not you can still make these by using roasted chicken breasts and baking potatoes.
Take 8 large leftover roast potatoes, re-heat them and push them through a sieve to extract the potato into a large bowl. If you don't have leftover roast potatoes, then bake 4 x large baking potatoes like Maris Pipers and follow the same process discarding the skin. Add a few knobs of salted butter to the potato and season well with rock salt and black pepper, give this a good mix.
To the seasoned potato and butter mix add your chopped roast chicken, either from your leftover roast chicken or roast off two chicken breasts and shred these. Take half a head of garlic, chop off the tops of the garlic, drizzle with olive oil and season, wrap in foil and roast in the oven at 180c for 45 mins. Once roasted, discard the skin and squeeze the roasted garlic in with your shredded chicken and potatoes. If you don't have any fresh garlic you can add 2-3 tsp of garlic puree.
Combine well and then add to the mix:
4 x peeled and finely chopped spring onions
1 x tsp of dried red chilli flakes
3 x tsp of ginger puree or 3 x tsp of grated fresh ginger
2 x tsp of five spice
A good handful of crumbled Boursin garlic and herb soft cheese
A good pinch of rock salt and black pepper (use Sichuan peppercorn if you have it)
Mix everything together, cover the bowl and pop it in the fridge for 30 mins to firm up. Meanwhile setup your oil for frying, or deep fat fryer and set out your breading station:
A bowl of plain flour seasoned with rock salt and black pepper
A bowl with 2 beaten eggs
A bowl with your panko breadcrumbs
Once firmed up take your mix from the fridge and heat your sunflower or veg oil to 180c, form the croquettes into golf ball-sized shapes using your hands, coat in the plain flour, then dip in the egg and finally coat with panko breadcrumbs. Make sure they are all coated well.
Fry these in batches of 3-6 at a time at 180c for 4-5 mins until golden brown, and serve immediately with Gangnam Kimchi Sauce and a sprinkle of Rock Salt.
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