Ingredients
- Plant Based Ground Chikn:
- 50g (½ cup) TVP or Textured Wheat Protein
- 50g (½ cup) Faba Bean Protein
- 12g (2 tbsp 2 tsp) Methylcellulose HV
- 4g (1 tsp) Transglutaminase TI
- 12g (3 tbsp) Nutritional Yeast Flakes
- 2g (½ tsp) Salt
- 1g (¼ tsp) White Pepper
- 0.8g (â…› tsp) Garlic Powder
- 0.8g (â…› tsp) Onion Powder
- 0.4g (¼ tsp) Thyme, Ground
- 0.4g (¼ tsp) Sage, Ground
- 0.6g (â…› tsp) MSG
- 0.8g (¼ tsp) Ground Mustard
- 80g (¼ cup + 1 tbsp + 1 tsp) Water
- 5g (1 tsp) Amino Acids
- 45g (3 tbsp) Marbling Fat
- 150g (½ cup + 2 tbsp) Pre-Hydrated Burger Binder
- 2000g (½ gallon) Oil, For Frying
- 1 Sweet and Sour Sauce Recipe
- Breading:
- 250g (2 cups) All-Purpose Flour
- 60g (¼ cup 2 tbsp) Batter Bind S
- 120g (½ cup) Water
- 250g (2 ½ cups) Panko Bread Crumbs
Equipment
- Stand Mixer With Paddle Attachment
- Blender
- Pot For Frying
- Small Heavy Bottomed Pot
Timing
Active Time: 35 Minutes
Total Time: 24 Hours
Yield
20 – 30 Nuggets Depending On Size
-
Hydrate Burger Binder
To pre-hydrate the burger binder, in a blender add the 400g of water and begin to blend on medium speed until it creates a vortex. Slowly sprinkle in the 12g plant based burger binder and blend until thickened. This will have a lot of air bubbles. This is fine to use immediately as the air bubbles will dissipate during the mixing process.
Important: This creates more than the amount required for one recipe of nuggets, measure the appropriate amount for one recipe and refrigerate the rest for future use.
-
Create “Chicken” Base
In a small bowl add the TVP, Faba bean protein, methylcellulose HV, Transglutaminase TI, nutritional yeast flakes, salt, white pepper, garlic powder, onion powder, ground thyme, ground sage, MSG, and ground mustard. Mix until combined.
Add the water and amino acids, mix until hydrated.
Grate the marbling fat and mix well into the plant based ground chicken. Be sure to keep this refrigerated after mixing so the fat does not melt and break the emulsion.
Cover and allow it to hydrate overnight in the refrigerator.
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Add Burger Binder
The next day preheat the oil in a pan to 375°F.
The mixture should be very firm, break it up into bite sized pieces.
In the bowl of a stand mixer with a paddle attachment add the firm pieces of plant based ground chicken and beat on low until pea sized about 30 seconds.
Add in the 150g of pre hydrated burger binder and mix until combined.
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Flatten Mixture
Press the mixture into the desired thickness. We like ⅓ to ½ inch in thickness.
Allow it to chill for 20 minutes in the refrigerator.
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Shape & Bread Nuggets
Set up a breading station of flour, Batter Bind mixed with water, and panko bread crumbs.
Punch out the desired shapes. Place them in the flour and coat evenly.
Shake off any remaining flour and dip them in the Batter Bind mixture. Gently remove them and place them in the bowl with the panko bread crumbs.
Toss them until evenly coated then remove.
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Fry Nuggets
Fry them in the oil immediately until golden brown and they reach an internal temperature of 165F. This ensures the burger binder is fully activated.
Blot any excess oil off on paper towels and dust with salt to your personal preference.
Serve with Modernist Sweet and Sour Sauce recipe.
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2 Comments.
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