Chicken Fried Mamu
1 cup / 240 grams Oat milk
1 Tablespoon / 14 grams Lemon juice
1 pound / 454 gram Mamu
2 teaspoons / 8 gram Plant-based chicken bouillon paste
½ cup / 79 gram Rice flour
½ cup / 60 gram Cornstarch
¾ teaspoon / .22 gram Dried thyme
¾ teaspoon / .10 gram Dried basil
½ teaspoon / .50 gram Dried oregano
2 Tablespoons / 13 gram Sweet paprika
½ Tablespoons / 8 gram Celery salt
1 Tablespoons / 10 gram Garlic powder
½ Tablespoons / 3 gram Black pepper, ground
1 Tablespoons / 3 gram White pepper, ground
½ Tablespoon / 8 gram Dry mustard
½ Tablespoon / 2.5 gram Ground ginger
Vegetable oil for deep frying
- Mix oat milk and lemon juice, let sit for 10 minutes. Meanwhile, Mix Mamu with plant-based chicken bouillon. In a third bowl, mix together rice flour, cornstarch, thyme, basil, oregano, paprika, celery salt, garlic powder, black pepper, white pepper, dry mustard, and ground ginger.
- Line a sheet tray with parchment paper. Shape Mamu mix into 1-ounce nuggets or 2 8-ounce patties and place them on prepared tray. Freeze.
- One at a time dip nuggets/patties into the oat milk mixture, then into the flour mix and return them to the lined sheet pan. Let sit for 10 to 15 minutes to help the flour stick. For a thicker crust, dredge the nuggets or patties in flour mixture a second time.
- Add at least 4 inches of oil for frying to a deep, heavy pot and heat to 350°F. Fry Mamu nuggets/patties in batches until golden brown and crispy, and an instant read thermometer registers an internal temperature of 165°F (74°C). Transfer to paper towels to drain.
Makes 4 servings of nuggets or 2 8-ounce (227 gram) patties.