SOFT BREAD WITH SWEET CRUNCHY CHICKEN
Serves 1
Directions
- 1Pour lukewarm water into a large bowl.
- 2Add honey and instant yeast to the water.
- 3Mix well.
- 4Let it rest for 5 minutes.
- 5Add flour and softened butter to the mixture.
- 6Add salt to the mixture.
- 7Knead the dough for 10-12 minutes until smooth.
- 8Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
- 9Deflate the risen dough and divide it into 9 equal pieces.
- 10Shape each piece of dough into a ball.
- 11Roll one ball out into an oval on a floured surface.
- 12Place the dough on a sheet of baking paper and let it rise again for 30 minutes, or until doubled in size.
- 13Cook the dough in a hot pan for a few minutes until golden brown on both sides.
- 14Wash and cut the chicken thighs into small pieces.
- 15Place the chicken pieces in a bowl and add salt, garlic powder, onion powder, black pepper, cayenne powder, and beaten egg.
- 16Mix well.
- 17Add cornstarch and mix until combined.
- 18Just before frying, coat the chicken pieces once more with a little cornstarch.
- 19Heat a layer of sunflower oil in a frying pan over medium heat (170 °C).
- 20Fry the chicken until golden brown and drain on paper towels.
- 21Mix the soy sauce, ketjap manis, honey, and chili sauce into a sauce.
- 22Stir cornstarch and water until smooth to create a cornstarch mixture.
- 23Heat the sauce together with the cornstarch mixture in a frying pan over medium heat.
- 24Cook for 2-3 minutes, or until the sauce thickens.
- 25Add the fried chicken to the sauce, stir well, and cook for another 1-2 minutes.
- 26Fill the bread with the chicken and sauce.
- 27Add vegetables of your choice, such as lettuce and pickles, if desired.
Ingredients
- 225 ml lukewarm water
- 15 g honey
- 7 g instant yeast
- 400 g all-purpose flour
- 30 g unsalted butter
- 8 g salt
- 525 g chicken thighs
- 5 g salt
- 2 g garlic powder
- 3 g onion powder
- 2 g black pepper
- 2 g cayenne powder
- 1 beaten egg
- 100 g cornstarch
- for frying sunflower oil
- 15 g soy sauce
- 30 g ketjap manis (sweet soy sauce)
- 15 g honey
- 50 g chili sauce
- 8 g cornstarch
- 150 ml water
- lettuce
- pickles
- sauce
Equipment
large bowlfrying panbaking paperrolling pin
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