Golden Chicken Coins

Frank Bordoni sizzles crisp chicken patties packed with a fusion of fabulous flavours
By Frank Bordoni
Golden Chicken Coins
  • Rating:
  • Serves: makes 16 coins
  • Cook Time: 5 minutes
  • Prep Time: 45 minutes plus 30 mins resting
  • Effort: easy


For the dough

  • 1 kg plain flour
  • 100 ml boiling water
  • 50 ml cold water
  • 6 tbsp vegetable oil, for shallow frying

For the filling

  • 250 g chicken breasts
  • 6 spring onions, chopped
  • 2.5 cm ginger, grated
  • 50 ml chicken stock, concentrated
  • 20 ml dark soy sauce
  • 10 ml sesame oil
  • 5 ml rice wine
  • 0.5 tsp sugar
  • 1 pinches freshly ground white pepper


1. To make the dough, place the flour in a large bowl and whisk in the boiling water. Gradually stir in the cold water, mixing as you go, until the dough comes together.

2. Turn out onto a lightly floured board, knead until smooth, cover and place in the fridge to rest for 30 minutes.

3. For the filling, combine all the ingredients in a bowl and mix well.
4. On a lightly floured board, roll the dough out into a cylinder, and slice down into 16 even-sized discs.

5. To make each coin, roll a portion of dough into a circle about 2mm thick and 5cm in diameter. Keep the remaining dough covered to prevent drying.

6. Place a rounded tablespoon of the filling in the centre of each circle and gather the edges of the dough around the filling. Roll each filled dough circle into a ball, and then flatten slightly with the palm of your hand to make flat 'coin' shapes.

7. Heat the oil in a frying pan oil and cook the 'coins' for three to four minutes on each side, or until golden brown. Serve straight away.

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