Directions
- 1Add lukewarm milk, honey, and yeast to a bowl. Mix well and let it rest for 5 minutes.
- 2Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead for 10-12 minutes until smooth.
- 3Cover and let the dough rise in a warm spot for 1 hour, or until doubled in size.
- 4Cut chicken thighs into pieces and place them in a bowl.
- 5Add salt, cayenne powder, curry powder, garlic powder, onion powder, and black pepper. Mix well and set aside.
- 6Deflate the dough and divide it into 8 equal pieces of about 85 g each. Shape into balls.
- 7Take one ball and flatten it into a circle. Roll the dough into a log shape. Pinch the seam closed and roll to create an even log shape.
- 8Lightly flatten the dough. Place the dough on a baking sheet lined with parchment paper.
- 9Brush with beaten egg, make a slit in the center, and sprinkle with sesame seeds.
- 10Let the dough rise for 30 minutes, or until doubled in size.
- 11Mix cornstarch, onion powder, and black pepper in a bowl.
- 12Dredge each piece of chicken in the flour mix, then in the beaten egg, and finally in the breadcrumbs. Repeat for extra crispy coating.
- 13Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown.
- 14Heat sunflower oil in a frying pan over medium heat (175°C/347°F). Fry the chicken on both sides until golden brown.
- 15Slice the buns open and fill with lettuce, crispy chicken, and your favorite sauce.
Ingredients
- 225 ml milk
- 15 g honey
- 7 g instant yeast
- 1 egg
- 45 g unsalted butter
- 450 g all-purpose flour
- 8 g salt
- 700 g chicken thighs
- 5 g salt
- 3 g cayenne powder
- 2 g curry powder
- 2 g garlic powder
- 3 g onion powder
- 1.5 g black pepper
- 100 g cornstarch
- 3 g onion powder
- 1.5 g black pepper
- 2 egg
- 100 g breadcrumbs
- 8 lettuce
- 175 °C sunflower oil
Equipment
deep bowlwhiskbaking sheetparchment paperpastry brushforkfrying pan
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