1
In large bowl, combine chicken, breadcrumbs, cilantro, onion, garlic, cayenne pepper, paprika, allspice, salt, mayonnaise, feta cheese, butter, egg and half-and-half. Combine mixture well. Form chicken mixture into patties, approximately 3/4-inch thick and 3 inches in diameter. Place panko in pie plate; dredge patties in panko to lightly coat.
2
In heavy skillet over medium-high heat, warm vegetable oil. Place patties in skillet and cook, turning, about 3 minutes per side, until a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165°F. Remove from skillet and drain on paper towels. Serve topped with mandarin orange sauce.
3
Prepare mandarin orange sauce by combining the juice from the two cans of oranges (reserve oranges), cornstarch, soy sauce, cinnamon, sugar, orange zest, ginger and rice wine vinegar in large saucepan. Stir over medium heat until thickened, about 2 minutes. Remove mixture from heat and add reserved oranges.
