Pan-Fried Minced Chicken
Pan-fried minced chicken is a fast weeknight supper that costs little and takes one frying pan. The mince is browned hard so that it turns golden instead of grey, then finished with garlic, ginger, spring onions and a splash of soy sauce. Serve it spooned over rice or into lettuce cups. From chopping to plate, it takes about 25 minutes.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 260kcal
Choosing the right mince for pan-fried minced chicken
The most important choice is the mince itself. Chicken breast mince is very lean and turns dry and crumbly, while thigh mince has enough fat to stay juicy and take on colour. Supermarkets usually label it clearly, and a pack with 5–10% fat is ideal.
Take the chicken out of the fridge only when you are ready to cook, pat it dry with kitchen paper if the pack is wet, and wash your hands and the board afterwards.
Method for pan-fried minced chicken
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- Prepare the flavourings Finely chop the garlic, grate the ginger and slice the spring onions, keeping the white and green parts apart. Have the soy sauce measured and ready by the hob.
- Brown the chicken Heat the oil in the pan over a medium-high heat. Add the mince in an even layer and leave it alone for to colour underneath. Then break it up with the spoon and cook for , stirring now and then, until golden in places and no pink remains.
- Add the aromatics Push the chicken to the side, or turn the heat down slightly, and add the garlic, ginger and the white spring onion. Stir for until fragrant, being careful not to let the garlic burn.
- Season and serve Add the soy sauce, salt and pepper and stir for another minute. Check that the chicken is steaming hot all the way through, with no pink and clear juices. Scatter over the green spring onion and serve at once.
Serving and swaps
Spoon the chicken over steamed rice, stuff it into lettuce cups, or fold it into warm flatbreads with sliced cucumber. A pinch of chilli flakes with the garlic or a drizzle of sesame oil at the end are easy ways to change the flavour. The nutrition figures cover the chicken alone, without rice.
For the same method with turkey, see pan-fried minced turkey. Another quick way to use minced chicken is chicken patties.
Common problems and fixes for Pan-Fried Minced Chicken
- The chicken turns grey and watery instead of browning.
- The pan was crowded or not hot enough. Use a wide pan, keep the heat medium-high and cook in two batches if your pan is small, so the water can evaporate.
- The mince is dry and crumbly.
- Lean mince overcooks quickly. Use thigh mince, stop cooking as soon as no pink remains, and finish with the soy sauce, which adds moisture and flavour.
- The garlic tastes bitter.
- It burned. Add it once the chicken is browned, as in the method, and stir for only a minute before the soy sauce goes in.
Frequently asked questions about Pan-Fried Minced Chicken
How do you know when minced chicken is cooked?
It must be steaming hot all the way through, with no pink anywhere and clear juices. A thermometer should read at least 75°C in the middle. Always cook mince thoroughly.
Can you cook minced chicken from frozen?
No. Thaw it in the fridge overnight, then drain off any liquid and pat the mince dry before cooking, so that it browns rather than steams.
What vegetables can you add?
Finely chopped peppers, broccoli or mushrooms work well. Add them after the garlic and cook for 3–4 minutes, until tender, before the soy sauce goes in.
How do you store and reheat leftovers?
Cool within 1–2 hours and keep in a covered container in the fridge for up to 2 days. Reheat once, in a hot pan with a splash of water, until steaming hot all the way through.
How did you like the recipe?
4.6 / 5 · 48 ratings
