Active Time: 35 Minutes
Total Time: 24 Hours
20 – 30 Nuggets Depending On Size
In a blender pour the water and Methylcellulose HV. Blend until it begins to thicken and slowly emulsify the coconut fat into the methyl cellulose mixture.
There are a number of ways to prepare the marbling fat:
Option 1: Place the marbling fat into a shallow metal pan. Place the fat in the refrigerator and cool this until it is firm. Once the mixture has set, use a fork to scrape the fat into little pea sized and smaller pieces
Option 2: Place the marbling fat into a silicone mold. Place the fat in the refrigerator and cool it until it is firm. Once the mixture has set, use gloves to remove the marbling fat and grate the marbling fat over the large holes on a cheese grater.
Option 3: Place the marbling fat into a shallow metal pan covered with parchment paper. Place the fat in the freezer and freeze until it is solid. Use a chef’s knife to roughly chop the fat into pea sized pieces.
Option 4: Place the marbling fat into a shallow metal pan covered with parchment paper. Place the fat in the freezer and freeze until it is solid. Break the sheet of fat up by hand and place it in a high powered blender and pulse until broken up into pea sized bits. This blender will need to be akin to a vitamix or other.
Chef’s Note: If you are making the marbling fat with a coconut oil that is a different brand from the Druids Grove Purified Coconut Oil, you may have a harder time breaking up the fat emulsion due to different coconut oils having different properties.
Important: This creates more than the amount required for one recipe of nuggets, measure the appropriate amount for one recipe and freeze the rest for future use.
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.
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.
Combine all the ingredients for the sweet & sour sauce in a blender and puree until smooth.
Place the puree in a small saucepan.
On low heat bring to a simmer and cook for 5 minutes, stirring often.
Cool until ready to serve.
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.
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.
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.
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 sweet and sour sauce.