Nutrition Facts (per serving):
Calories: 300-350 kcal
Protein: 20-25g
Carbohydrates: 20-25g
Fat: 15-20g
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes (excluding freezing time)
Servings: 4
Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.
Ingredients:
½ kilo Chicken breast (ground)
2 pcs Potatoes (medium size, boiled and chopped)
1 tsp Salt
½ tsp Black pepper
1 pc Onion (minced)
5 cloves Garlic (minced)
2 tbsp Spring onion (chopped)
½ cup Bread crumbs
Oil for frying
Dredging:
½ cup Cornstarch
1 pc Egg
½ cup Bread crumbs
Garlic Sauce:
¼ cup Mayonnaise
1 tsp Sugar
4 cloves Garlic (minced)
Pinch of salt and pepper
Tomato-Mayo Sauce:
¼ cup Tomato Sauce
⅛ cup Mayonnaise
Directions:
Step 1:
Clean and peel the potatoes, then boil until soft. Chop the boiled potatoes into smaller pieces and set aside.
Step 2:
Clean the ground chicken and place it in a bowl. Add the boiled potatoes, salt, black pepper, minced onion, minced garlic, chopped spring onion, and bread crumbs to the bowl. Mix the ingredients until well combined. Add the egg and mix thoroughly. Taste the mixture by frying a small amount and adjust seasonings if needed.
Step 3:
Take a small portion of the mixture, roll it into a ball, and flatten it. Using your thumb, create a hole in the middle to form a donut shape. Alternatively, use a piping bag to squeeze the mixture into a donut form. Freeze for at least 2 hours or until fully frozen.
Step 4:
Prepare three separate bowls for dredging: one with cornstarch, one with beaten egg, and one with bread crumbs.
Take the frozen chicken donuts, dip them first in cornstarch, then in beaten egg, and finally in bread crumbs. Repeat until all donuts are coated.
Step 5:
Heat enough oil in a pan on medium-low heat, carefully fry the chicken donuts, and flip occasionally to ensure even cooking until they achieve a golden brown color. Once cooked, remove them from the heat and allow them to rest on paper towels to absorb any excess oil.
Garlic Sauce:
Step 1:
Combine mayonnaise, sugar, minced garlic, salt, and pepper in a bowl. Stir until well combined and taste and adjust according to preference.
Step 2:
Strain the sauce to remove minced garlic and top with chopped spring onion or preferred herbs.
Tomato-Mayo Sauce:
Step 1:
In a separate bowl, mix tomato sauce and mayonnaise until thoroughly combined.
Tips:
Maintain the frying oil at the right temperature for a crispy exterior; too hot may burn the coating, while too low might result in oily donuts.
Experiment with taste by adding herbs or spices to the chicken mixture, such as paprika, cumin, or dried herbs, for a personalized touch.
Store leftovers in an airtight container; when reheating, use an oven or toaster oven for a few minutes to maintain crispiness.
Freeze uncooked chicken rings/donuts on a tray before transferring them to a sealed bag. Fry directly from frozen, adjusting the cooking time slightly.
Serve with various dipping sauces like garlic aioli, barbecue sauce, or sweet chili for an extra flavor boost.
Get imaginative with shapes; try forming smaller, bite-sized donut holes for a fun twist.
These chicken and potato donuts make for a unique and crowd-pleasing party snack. Prepare them in advance, freeze, and fry as needed for a stress-free entertaining experience.
Serve & Enjoy! 💖
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