Chicken Donuts

Ingredients

• 20 g Onion (finely chopped)
• 20 g Green onions (sliced)
• 120 g Potato (boiled) (peeled, boiled until soft and mashed)
• 250 g Chicken breast (skinless, boneless, cut into bite‑size pieces)
• 1 tbsp Garlic, minced (freshly minced)
• 2 g Salt (fine sea salt)
• 0.5 tsp Black pepper (ground)
• 20 g Bread crumbs (plain or panko)
• 5 g Butter (unsalted, cut into small pieces)
• 3 g Sugar (granulated)
• 40 g Mayonnaise (regular)
• 50 g Milk (whole milk)
• 34 g Cheese blend (mix of cheddar, mozzarella, etc., shredded)
• 30 g Corn starch (for coating; plain flour can be used)
• 1.5 pcs Eggs (beaten; roughly 1 large egg + 1 yolk)
• 2 cups Vegetable oil (for deep‑frying (use canola, peanut, or sunflower))

Instructions

1. Chop vegetables

   Finely chop the onion and slice the green onions. Set aside.

   Time: PT5M

2. Boil potatoes

   Peel the potato, cut into cubes and boil in salted water until very soft (about 10 minutes). Drain and mash lightly.

   Time: PT10M

   Temperature: 100°C

3. Cut chicken

   Trim any sinew from the chicken breast and cut into bite‑size pieces.

   Time: PT5M

4. Make the filling mixture

   In a mixing bowl combine the chicken pieces, mashed potato, minced garlic, salt, black pepper, bread crumbs, chopped onion and green onions. Pulse in a food processor or grind by hand until the mixture becomes a uniform paste.

   Time: PT10M

5. Pipe donut shapes

   Transfer the mixture to a piping bag fitted with a wide tip. Pipe rings onto a tray lined with parchment paper, forming donut shapes about 4‑5 cm in diameter. Cover the tray with plastic wrap or foil.

   Time: PT5M

6. Freeze to set

   Place the tray in the freezer for at least 1 hour, until the donuts are firm enough to handle.

   Time: PT1H

7. Prepare cheese‑garlic sauce

   Melt butter in a saucepan over low heat. Add minced garlic and sauté 1 minute. Stir in sugar, mayonnaise, milk and shredded cheese. Cook, stirring constantly, until the cheese melts completely, then simmer for another minute.

   Time: PT5M

   Temperature: low

8. Bread the frozen donuts

   Sprinkle the frozen donuts with corn starch, dip each into the beaten eggs, then roll in bread crumbs, ensuring an even coating.

   Time: PT5M

9. Deep‑fry

   Heat vegetable oil in a deep‑frying pan to 175°C (350°F). Fry the donuts in batches, turning once, for 3‑4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 175°C

10. Serve

    Arrange the hot chicken donuts on a serving plate and drizzle or dip with the garlic‑cheese sauce. Enjoy while warm.

    Time: PT2M

Nutrition Facts

Calories

330

Protein

20 g

Carbohydrates

25 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: shallot, green onion
• Instead of Green onions: chives
• Instead of Potato (boiled): sweet potato
• Instead of Chicken breast: turkey breast
• Instead of Garlic, minced: garlic paste
• Instead of Bread crumbs: crushed cornflakes
• Instead of Butter: margarine
• Instead of Sugar: honey (reduce)
• Instead of Mayonnaise: Greek yogurt
• Instead of Milk: cream or plant‑based milk
• Instead of Cheese blend: single cheddar
• Instead of Corn starch: all‑purpose flour
• Instead of Eggs: egg substitute
• Instead of Vegetable oil: peanut oil

Equipment Needed

• Cutting board
• Chef's knife
• Pot for boiling
• Mixing bowl
• Food processor or grinder (optional)
• Piping bag
• Plastic wrap or parchment paper
• Freezer
• Saucepan
• Whisk or spoon
• Shallow plates (for coating)
• Tongs
• Deep‑frying pan or pot
• Slotted spoon or spider strainer
• Paper towels

Critical Steps — Do Not Skip

• Boil potatoes until soft
• Make the filling mixture until cohesive
• Freeze donuts for at least 1 hour
• Bread the frozen donuts evenly
• Deep‑fry at correct temperature

Chef Tips from the Video

• Use panko bread crumbs for an extra‑crisp exterior
• Add a pinch of smoked paprika to the coating for subtle flavor
• For a lighter version, shallow‑fry in a skillet with a thin layer of oil instead of deep‑frying

Troubleshooting

Storage

Refrigerator: Store cooked donuts in an airtight container for up to 2 days. Reheat in a 180°C oven for 5‑7 minutes to regain crispness.

Freezer: Uncooked, frozen donuts can be kept for up to 1 month. Fry directly from frozen when ready.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken‑potato mixture a day ahead and keep it refrigerated; shape and freeze the donuts for up to 24 h before cooking
• The cheese‑garlic sauce can be made up to 2 days ahead and reheated gently
• Bread crumbs can be toasted ahead for extra crunch