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Ultimate Spicy Plant-Based Chicken Sandwich

7 months ago
Cole Whitney
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This spicy plant-based chicken patty recipe is one of our new plant-based favorites! We’ve taken our plant-based chicken base and added just a touch of hot sauce to give it the perfect punch of spicy goodness. Want it hotter? Dealers choice! With the help of our very own marbling fat, these patties are juicy and ready to be devoured at your next get-together!

Difficulty

Intermediate

Ingredients

  • 100 g (1 cup) Textured Wheat Protein (TWP)
  • 100 g (1 cup) Faba Bean Protein
  • 24 g (4 tbsp, 4 tsp) Methylcellulose HV
  • 8 g (2 tsp) Transglutaminase TI
  • 24 g (6 tbsp) Nutritional Yeast Flakes
  • 4 g (1 tsp) Salt 
  • 2 g (½ tsp) White Pepper 
  • 1.6 g (¼ tsp) Garlic Powder
  • 1.6 g (¼ tsp) Onion Powder
  • 0.8 g (½ tsp) Thyme, Ground 
  • 0.8 g (½ tsp) Sage, Ground 
  • 1.2 g (¼ tsp) MSG
  • 1.6 g (½ tsp) Ground Mustard 
  • 160 g (½ cup + 2 tbsp + 2 tsp) Water 
  • 60 g (4 tbsp) Frank’s Red Hot Hot Sauce (or any hot sauce you’d like)
  • 90 g (6 tbsp) Marbling Fat 
  • 300 g Pre-Hydrated Burger Binder
  • Oil, for frying
  • 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 
  • Medium Pot 
  • Three Medium Bowls

Timing

Active Time: 35 Minutes
Total Time: 24 Hours

Yield

4-6 Patties, Depending on Size

Nutrition

  • Nutritional Information (Whole Batch):
  • Calories: 1,962 kcals 
  • Carbs: 156g 
  • Fat: 103g 
  • Protein: 125g 
  • Serving Size (5 Servings)
  • Calories: 392 kcals
  • Carbs: 31g 
  • Fat: 20g 
  • Protein: 25  
  • Protein Content (PB Chicken vs Chicken Breast):
  • PB Chicken (150g): 25g per patty 
  • Chicken Breast (150g): 44g
  • Hydrate Ingredients and Rest Overnight

    In a small bowl add the TWP, Faba bean protein, methylcellulose HV, Transglutaminase TI, nutritional yeast flakes, salt, white pepper, garlic powder, onion powder, ground thyme, ground sage, MSG, ground mustard and hot sauce. Mix until combined.
     
    Add the water, mix until hydrated.
     
    Cover and allow it to hydrate overnight in the refrigerator.
  • Break Down Rested Mixture

    The next day preheat the oil in a pot to 365°F-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.
  • Create Patties

    Add in the pre-hydrated Burger Binder and marbling fat (which should be cut into pea sized pieces), mix until combined.
     
    Remove it from the bowl, weighing out 150 g portions (this should give you roughly 5 patties).
     
    Press the patties into the desired thickness. We like ½ -¾ inch in thickness.
  • Dredge Patties for Frying

    Set up a breading station of flour, Batter Bind mixed with water, and panko bread crumbs, each in separate bowls.
     
    Place the patties in the flour and coat evenly.
     
    Shake off any remaining flour and dip them in the Batter Bind mixture.
     
    Gently remove and place in the bowl with the Panko bread crumbs.
     
    Toss them until evenly coated, then remove.
  • Fry Patties and Serve

    Fry them in the oil immediately until golden brown and they reach an internal temperature of 165°F. 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 on a bun with all your favorite toppings and condiments.
 

Summary
recipe image
Recipe Name
Ultimate Spicy Plant-Based Chicken Sandwich
Author Name
Modernist Pantry
Published On
2023-02-28
Preparation Time
0H35M
Total Time
24H0M

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