Our best ground chicken recipes include some of our favourite minced chicken recipes that make Asian dishes such as the Thai ground chicken salad, larb gai, and the Chinese-Australian chicken lettuce wraps to my family recipes for juicy Russian kotleti and a comforting chicken meatball soup. Perfect if you’re staying at home and have chicken mince in the freezer.

You all seemed to love our best ground pork recipes and ground beef recipes, which covered everything from Asian dishes such as a Thai stuffed omelette and rice porridge with pork meatballs to ragu alla Bolognese and lasagne from Northern Italy and Tex-Mex chilli con carne and nachos.

They were some of our most popular posts of the months we published them in last year and they get a steady stream of visitors, so we thought it time to share a compilation of our best ground chicken recipes, especially as so many of you are staying at home in self-imposed lockdowns right now.

As I said in my intros to those collections of minced beef recipes and pork mince recipes, if there’s one thing that we’ve all learnt from this seemingly never-ending pandemic (please make it stop!), it’s to always keep ground meat in the freezer. Minced chicken, beef and pork are versatile, easy to cook with, and more affordable that whole cuts of meat.

Minced meats also freeze well, don’t take up much room in the freezer, and defrost quickly, coming in handy if you suddenly have to home-quarantine or, like so many of our friends and family in Australia, are in self-imposed lockdowns as Omicron spirals out of control.

One of the most anxiety-inducing things about this pandemic has been having to shop at the supermarket during peak virus periods, so we learnt very early in the pandemic that the best way to keep those panic attacks at bay was stocking the freezer and quarantine cooking, i.e. stretching ingredients out over several meals to prolong the time between grocery shops. Minced meat is just so good for that.

Like our minced beef and minced pork dishes, our best ground chicken recipes make perfect pandemic meals as they generally taste even better when reheated the next day and flavours have melded together, plus minced dishes can usually be extended with the addition of pasta, rice, grains and/or vegetables.

Now this round-up of our best ground chicken recipes is nowhere near as exhaustive as the ground beef and ground pork recipes, although the recipes make dishes easily as delish as those filed in the other compilations. We’ll also be adding recipes to this collection over coming months, so do bookmark the post and check back from time to time.

But before I tell you about our best ground chicken recipes, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or donate to our epic original Cambodian cuisine history and cookbook on Patreon.

Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let me tell you about our best ground chicken recipes.

Best Ground Chicken Recipes from Chicken Meatball Soup to Spicy Minced Chicken Salad

Perfect Crispy Chicken Skins with Spicy Chicken Mince Recipe

Terence’s crispy chicken skins with spicy chicken mince is the best of our best ground chicken recipes as far as I’m concerned. I adore this dish!

But it was also one of our 20 best recipes of 2020 based on our site traffic stats – thank you! – meaning it was one of the most searched-for and most-visited recipes of the first year of the pandemic. (Argh! I can’t believe I’m actually writing that and we’re entering the third year…).

These crispy chicken skins are a fantastic vehicle for dips and are ideal for finger food if you’re entertaining. They also make an elegant amuse bouche or appetiser if you’re making a multi-course menu for a dinner party.

When the chicken skins firm up in the oven, they form a perfect ‘crisp’ and an excellent vehicle for this classic minced chicken dip found in Cambodia and Thailand. Perfecting crispy chicken skin and in particular refining this recipe was one of our many cooking projects in 2020 while we were staying home and ‘quarantine cooking’ in our kitchen in Siem Reap.

I’m trying to come to terms with the fact that we could very well be doing the same thing again soon. Damn you, Omicron.

Spicy Chicken Lettuce Wraps Recipe for a Southeast Asian Take on San Choi Bao

This spicy chicken lettuce wraps recipe makes a Southeast Asian take on the Chinese lettuce cups from Southern China and Hong Kong, popularised in Chinese-Australian restaurants in the 1970s in Australia.

There the dish usually appears on menus as ‘sang choy bow’ and is made with pork, beef or chicken mince. It’s easily another of our best ground chicken recipes.

Our minced chicken lettuce cups take inspiration from northern Southeast Asia, from both savoury larbs (minced meat salads) and the local custom of wrapping street food snacks in lettuce.

Lettuce wraps or lettuce cups are thought to have originated in Southern China, the world’s largest lettuce producer, and Hong Kong, where they’re called ‘san choi bao’, which means ‘lettuce wraps’ or ‘lettuce packets’, and are a Cantonese dish.

In Hong Kong, lettuce wraps typically came with minced pigeon, according to restaurateur Mathew Chan of Peacock Gardens Restaurant in Sydney, who claims to have brought ‘sang choy bow’ to Australia in the 1970s.

Although Chan opted for pork, beef or chicken mince instead, as pigeon meat wasn’t used much in Australia at the time. (My dad called pigeons ‘flying rats’ back in the Seventies, which I believe was a widely held view at the time.)

Tasty Thai Larb Gai Recipe for a Spicy Minced Chicken Salad from Thailand

This tasty Thai larb gai recipe makes a classic spicy minced chicken salad from Thailand that is another of our best ground chicken recipes.

Gai or kai is chicken in Thai and laab, also written as laab, laap, larp, lap, and lab are the Thai, Lao and Khmer names for this type of minced meat salad that’s found right across northern Southeast Asia, in Thailand, Cambodia, Laos, Myanmar’s Shan States, and China’s southwest Yunnan. Vietnam has a similar salad but the pieces of meat tend to be larger.

It is super easy to cook, comes together in minutes, and is very versatile. Adapted from chef David Thompson’s chicken larb recipe from his Thai Street Food cookbook, this is a gently-spiced ground chicken salad, however, you can easily heat things up with more chillies.

Made with minced chicken breast that’s quickly stir-fried in chicken stock, fish sauce, lime juice, salt, sugar, garlic, and shallots, this light Thai ground chicken salad is combined with loads of fresh fragrant herbs and sprinkled with chilli flakes and toasted rice.

It’s served with crunchy vegetables such as cabbage, cucumbers, and snake beans, and eaten with steamed jasmine rice or sticky rice.

Russian Chicken Noodle Soup Recipe with Chicken Meatballs for a Comforting Old-Fashioned Soup

Our Russian chicken noodle soup recipe with chicken meatballs is my take on a comforting soup that my Russian grandmother used to make on chilly winter days and cold nights. A cinch to make, it’s perfect for easy weeknight meals or weekend lunches.

This chicken meatball soup makes another one of my Russian family recipes, my Russian grandmother’s chicken noodle soup – with a few tweaks – and it’s another of our best ground chicken recipes. It’s an old-fashioned chicken noodle soup – let’s call it a retro soup – but it’s also a comforting soup as only chicken soups made from scratch can be.

But it’s also an easy soup to make, coming together quickly in just 30 minutes or so. The juicy chicken meatballs cook in the soup and there’s no stock to make, the flavour coming from the meatballs and subtle use of spice. It’s also a fantastic soup for leftovers, refrigerating well, and tasting even better the next day. 

I think the flavours are well balanced, but if you want even more punch, you could add a little paprika to the chicken meatballs, or a sprinkle of chilli flakes, along with the paprika, to give it a little kick.

That’s not such a Russian thing to do, but plenty of fresh fragrant dill, a dollop of sour cream, and a dish of dill pickles and slices of dark rye bread on the side, will well and truly ensure this Russian chicken noodle soup recipe doesn’t lose its identity.

Russian Kotleti Recipe for Delicious Deep-Fried Russian Style Chicken Meat Patties

This Russian kotleti recipe makes delicious deep-fried Russian style chicken meat patties, or chicken cutlets or chicken meatballs if you prefer, and it’s easily another of our best ground chicken recipes.

My Russian grandmother served kotleti with mashed potatoes and a garden salad or as one dish of an array of plates if being eaten as part of a shared family feast as most of our meals were, especially for Russian Christmas or Easter or one of the countless long Sunday lunches that turned into dinners.

Baba would buy cuts of meat from the butcher in Blacktown on her daily morning shop and Papa would mince the meat she’d bought using his old hand-grinder in the garage that was fixed to a rustic handmade wooden work bench that he’d made himself.

If there was a big gang of us arriving for one of the countless long Sunday lunches that turned into dinners, then the kotleti would be served in a casserole dish at the centre of the dining table with Russian pelmeni, stuffed cabbage rolls, and beet potato salad.

If it was a small group of immediate family members, then baba might serve us individually, plating the kotleti with creamy mashed potatoes and her crunchy Russian garden salad.

 

Please do let us know in the comments below if you make any of our best ground chicken recipes as we’d love to know how they turn out for you.

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