Active Time: 35 Minutes
Total Time: 24 Hours
20 – 30 Nuggets Depending On Size
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 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.