How to Create Perfect Chicken Amigurumi Crispy

Mixture Consistency

Creating the right texture in the chicken mixture ensures it can be shaped but will hold together during cooking.

Shaping Technique

Forming the chicken mixture into recognizable shapes while maintaining structural integrity.

Coating Process

Applying the breadcrumb coating evenly without disturbing the shaped details.

Frying Temperature

Maintaining the correct oil temperature ensures the chicken cooks through while developing a golden crust without becoming greasy.

Baking Tips

For the best texture, grind your own chicken breast in a food processor rather than using pre-ground chicken.

If the chicken mixture is too sticky to shape, add a bit more breadcrumbs.

Chilling the shaped chicken pieces before coating helps them maintain their form during frying.

For a healthier version, bake the coated chicken shapes at 400°F for 20-25 minutes, turning halfway through.

Use a candy thermometer to ensure the oil maintains the correct temperature for frying.

Get creative with the shapes - try making various animals or characters for a fun presentation.

The creamy sauce can be made a day ahead and stored in the refrigerator.

Chicken Amigurumi Crispy

Name: Chicken Amigurumi Crispy
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 1.5 pounds boneless skinless chicken breast, ground or finely minced; 1 egg; 1/2 cup breadcrumbs; 1/4 cup grated parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the coating:; 2 eggs, beaten; 1.5 cups panko breadcrumbs; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; Vegetable oil for frying; For the creamy dipping sauce:; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 teaspoon lemon juice; 1/4 teaspoon garlic powder; Salt and pepper to taste; For decoration (optional):; Black sesame seeds for eyes; Thin carrot slices for features; Small pieces of bell pepper for details

Chicken Amigurumi Crispy features tender chicken pieces shaped into cute amigurumi-inspired forms with a crunchy coating. The chicken is fried until golden and crispy, offering a delightful crunch, while the creamy dipping sauce provides a rich, smooth contrast.

Prep Time

45 Minutes

Cook Time

25 Minutes

Total Time

1H10 Minutes

Chef

JUE

Ingredients

Custard Cream

1.5 pounds boneless skinless chicken breast, ground or finely minced

1 egg

1/2 cup breadcrumbs

1/4 cup grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

For the coating:

2 eggs, beaten

1.5 cups panko breadcrumbs

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

Vegetable oil for frying

For the creamy dipping sauce:

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons honey

1 tablespoon Dijon mustard

1 teaspoon lemon juice

1/4 teaspoon garlic powder

Salt and pepper to taste

For decoration (optional):

Black sesame seeds for eyes

Thin carrot slices for features

Small pieces of bell pepper for details

Instructions

In a large bowl, combine ground chicken, egg, breadcrumbs, parmesan cheese, garlic powder, onion powder, dried herbs, salt, and pepper. Mix thoroughly until well combined.

Cover and refrigerate the mixture for 15 minutes to make it easier to handle.

Take small portions of the chicken mixture and shape into cute animal or character forms, similar to amigurumi crochet toys. Common shapes include round bodies with small round heads.

Place the shaped chicken pieces on a baking sheet lined with parchment paper and refrigerate for another 15 minutes to help them hold their shape.

Set up a breading station: In one shallow dish, place beaten eggs. In another dish, combine panko breadcrumbs, paprika, and cayenne pepper.

Carefully dip each chicken shape in the beaten eggs, then coat thoroughly with the seasoned panko mixture, pressing gently to adhere.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Fry the chicken pieces in batches for 5-6 minutes until golden brown and cooked through (internal temperature should reach 165°F).

Transfer to a paper towel-lined plate to drain excess oil.

While the chicken is cooking, prepare the creamy dipping sauce by combining mayonnaise, sour cream, honey, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a small bowl. Whisk until smooth.

If desired, add decorative features to the fried chicken pieces using sesame seeds, carrot slices, or bell pepper pieces to create eyes, mouth, or other details.

Serve the chicken amigurumi warm with the creamy dipping sauce on the side.

Chicken Amigurumi Crispy

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Chicken Amigurumi Crispy

Chicken Amigurumi Crispy

Ingredients

Instructions