Crispy Chicken Donuts with Cheese Garlic Sauce
These crispy chicken donuts are tender on the inside and golden on the outside, made with a blend of chicken breast and creamy mashed potatoes. Serve them with a rich garlic cheese sauce for a satisfying, restaurant-style snack or appetizer at home.
Equipment
- Food processor or blender
- Piping bag
- Frying pan or deep fryer
- Mixing bowls
- Measuring spoons
- Cheese grater (if needed)
- Saucepan
Ingredients
Chicken Donuts
- 250g chicken breast, chopped
- 120g boiled potato, mashed
- 50g chopped onion
- 20g chopped green onions
- 1 tbsp minced garlic
- 20g (4 tbsp) breadcrumbs
- 4 pinches salt
- ½ tsp black pepper
For Coating
- Cornstarch (or plain flour)
- 1½ eggs, beaten
- Additional breadcrumbs
Garlic Cheese Sauce
- 34g cheddar cheese (or cheese blend)
- 40g (2 tbsp) mayonnaise
- 1 tbsp minced garlic
- 50g (7 tbsp) milk
- 5g butter
- 1 tsp sugar
Instructions
Step 1: Prepare Chicken Mixture
- In a food processor or blender, combine chicken breast, mashed potato, garlic, salt, pepper, onion, green onion, and breadcrumbs. Blend until a fine paste forms.
- Transfer mixture to a piping bag.
Step 2: Shape & Freeze
- Pipe the mixture onto a lined flat tray in donut shapes.
- Freeze the shaped donuts for about 1 hour or until firm.
Step 3: Make Garlic Cheese Sauce
- Melt butter in a small pan over low heat.
- Add garlic and sauté until fragrant.
- Stir in sugar, mayonnaise, and milk. Add cheese and melt while stirring continuously.
- Cook for another minute and set aside.
Step 4: Bread the Donuts
- Dredge each donut in cornstarch (or flour), dip in beaten eggs, then coat with breadcrumbs.
Step 5: Fry
- Heat oil to medium temperature. Deep fry the donuts until golden and crisp, turning occasionally.
- Drain on paper towels.
Step 6: Serve
- Serve hot with garlic cheese sauce or your favorite dip.
Notes
Tips & Suggestions
- Make Ahead: Shape and bread the chicken donuts, then freeze. Fry straight from frozen when ready.
- Storage: Sauce keeps in the fridge for 1 week or freeze for up to 1 month.
- No Blender? Finely chop chicken with a knife.
- Spicy Option: Add chopped chili or cayenne to the sauce or mix.
- Extra Crispy: Use panko breadcrumbs for more crunch.
- Don’t Overcrowd: Fry in batches for even cooking.
- Serve With: Garlic sauce, ketchup, or BBQ sauce for dipping.