SOFT BREAD WITH SWEET CRUNCHY CHICKEN

Serves 1
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Directions

  1. 1Put the lukewarm water, honey, and yeast in a large bowl. Mix well and let it rest for 5 minutes.
  2. 2Add the flour, softened butter, and salt. Knead for 10–12 minutes until smooth.
  3. 3Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
  4. 4Deflate the risen dough and divide it into 9 equal pieces.
  5. 5Shape the dough pieces into balls and then roll one ball out into an oval on a floured surface.
  6. 6Place the dough on a sheet of baking paper and let it rise again for 30 minutes, or until doubled in size.
  7. 7Wash and cut the chicken thighs into small pieces. Place them in a bowl and add the salt, garlic powder, onion powder, black pepper, cayenne powder, and beaten egg. Mix well.
  8. 8Then add the cornstarch to the chicken and mix until combined. Set aside.
  9. 9Heat a layer of sunflower oil in a frying pan over medium heat (170 °C).
  10. 10Just before frying, coat the chicken pieces once more with a little cornstarch. Fry the chicken until golden brown and drain on paper towels.
  11. 11Mix the soy sauce, ketjap manis, honey, and chili sauce into a sauce. Stir the cornstarch and water until smooth. Set aside.
  12. 12Heat the sauce together with the cornstarch mixture in a frying pan over medium heat. Cook for 2–3 minutes, or until the sauce thickens.
  13. 13Add the fried chicken to the thickened sauce, stir well, and cook for another 1–2 minutes.
  14. 14Fill the cooked bread with the chicken and sauce. Add vegetables of your choice, if desired.

Ingredients

  • 225 ml water (lukewarm)
  • 15 g honey
  • 7 g instant yeast
  • 400 g flour (all-purpose flour)
  • 30 g unsalted butter (softened)
  • 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 egg (beaten)
  • 100 g cornstarch
  • 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

Equipment

large bowlfrying panbaking paperrolling pin

Tips

  • Knead the dough for 10–12 minutes until smooth and elastic. If you prefer using a stand mixer, feel free to use it.
  • Place the dough in a warm, draft-free spot for rising. An oven with just the light on works perfectly.
  • Just before frying, toss the chicken briefly in some dry cornstarch for a thin, crispy coating.
  • Taste the sauce. If it's too spicy, add a bit more honey or sweet soy sauce (ketjap manis). If you want it spicier, add extra chili sauce or cayenne powder.
  • Crispy vegetables like pickles, cucumber, or iceberg lettuce add freshness to the sweet-and-spicy chicken.