Chicken Croquette

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Prep2 hours

Features and benefits: 

  • Easy and fast cooking within ~10 minutes
  • No added preservatives and artificial colours
  • No gluten
  • Whole chicken breast meat
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  • 2 pcs Sadia Pepper Chicken Breasts
  • 400g large russet potatoes (2 medium size), cut into 8 pieces each
  • 1/2 large yellow onion, chopped
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • Black pepper to taste
  • 1 cup corn flour
  • 1 cup panko
  • 1 large eggs, beaten
  • Cooking oil for shallow frying
  • Tonkatsu sauce, optional


Step 1: Reheat and dice the chicken
-    Reheat the chicken in oven for 15 minutes at 200°C. 
-    Wait until the chicken is cool to touch and dice it into small cubes. Set aside.
Step 2: Prepare the onion and potatoes
-    Heat a frying pan, add olive oil and fry onion until soften. Dish up and set aside.
-    Boil a pot of water, add in potatoes and cooked till soften, about 15 minutes.
-    Drain potatoes and mash up using a fork.
Step 4: Assemble the croquette 
-    Add chopped chicken and onion to mashed potato, add in salt and pepper. Mix well and leave to cool slightly.
-    Shape the potato mixture into oval patties of 80-85g each, leave in the refrigerator for about an hour.
-    Prepare coating ingredients.
-    Coat each patty in cornflour, egg, followed by panko.
Step 5: Fry and serve the croquettes
-    Shallow fry the patties in hot oil until golden brown.
-    Serve with your favourite dipping sauce.

Berlinda Goh, an ex air stewardess and mummy to 2 lovely children, is an avid home cook with an eye for art. She believes that "feeding" the eyes first will alleviate the taste of the dish, giving a more wholesome experience for her family!

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