Wingman Chicken Patty and Nuggets

Jamie

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This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.

Same story as our spicy chicken burger came from customer demand as we grew. The patty and nugget use the same base mixture, you’re just shaping them differently. The freezer step before grinding is important, it firms everything up and gives you a much better texture in the final product.

Ingredients

Chicken mixture

  • 500 grams raw chicken breast, cut into chunks
  • 100 grams panko breadcrumbs
  • 1 egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 15 ml soy sauce
  • 6 grams salt
  • 3 grams black pepper
  • 2 grams paprika

Breading

  • 200 grams plain flour
  • 200 grams corn flour
  • 5 grams dried oregano
  • 3 grams mustard powder
  • 3 grams onion powder
  • 3 grams garlic powder
  • 2 grams MSG
  • 3 grams black pepper
  • Salt to taste
  • 200 ml milk

Directions

Mixture

  1. Add all chicken mixture ingredients to a food processor and pulse until well combined. Don’t over-process — you want it mixed but not paste-like.
  2. Spread onto a tray and freeze for 20 to 30 minutes until slightly firm.
  3. Grind the mixture, then combine with the remaining ingredients and mix well by hand until evenly distributed.

Patties

  1. Weigh out into 80 gram portions and roll into balls.
  2. Flatten each ball to roughly 1 cm thick and layer between baking paper.
  3. Cook in a pan on low heat for 2 minutes each side.

Nuggets

  1. Weigh out into 15 gram portions and shape into nuggets.
  2. Mix the flour, corn flour, oregano, mustard powder, onion powder, garlic powder, MSG, black pepper and salt in a bowl.
  3. Add a few tablespoons of milk to the flour mixture to create small clumps.
  4. Pour the remaining milk into a separate bowl.
  5. Dip each nugget in the milk, then coat thoroughly in the flour mixture.
  6. Fry for 1 minute 30 seconds.
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