Directions
- 1In a deep bowl, mix the lukewarm milk, honey, and yeast. Stir well and let it rest for 5 minutes.
- 2Add the beaten egg and butter. Mix well.
- 3Add the flour and salt, then knead until smooth.
- 4Cover and let it rise in a warm spot for 1 hour or until doubled in size.
- 5Wash and cut the chicken thighs into small cubes and place them in a deep bowl.
- 6Add salt, onion powder, garlic powder, red bell pepper powder, cayenne powder, and black pepper. Mix well and set aside.
- 7Deflate the dough and divide it into 14 equal pieces of about 50 g each. Shape into balls.
- 8Take a ball of dough and roll it out into an oval shape.
- 9Brush the dough with milk and coat it with breadcrumbs.
- 10Place the buns on a baking tray lined with parchment paper.
- 11Let the dough rise for 30 minutes in a warm place until doubled in size.
- 12Heat a layer of sunflower oil (about 2 cm deep) in a frying pan over medium heat (175°C).
- 13Fry the buns until browned on both sides and let them drain on a paper towel.
- 14In a bowl, mix the honey, ketchup, and soy sauce until smooth.
- 15Heat the olive oil in a frying pan over medium heat.
- 16Add the chicken and cook for 5-6 minutes.
- 17Add the sauce and cook for another 4-5 minutes until well absorbed and slightly caramelized.
- 18Slice the buns open and fill them with the honey-glazed chicken, sesame seeds, lettuce, and sauce of your choice.
Ingredients
- 225 ml milk
- 15 g honey
- 7 g instant yeast
- 1 egg
- 15 g unsalted butter
- 450 g all-purpose flour
- 8 g salt
- 0 milk
- 0 breadcrumbs
- 600 g chicken thighs
- 6 g salt
- 3 g onion powder
- 3 g garlic powder
- 3 g red bell pepper powder
- 3 g cayenne powder
- 1.5 g black pepper
- 25 ml olive oil
- 75 g honey
- 90 g ketchup
- 15 ml soy sauce
- 0 sesame seeds
- 0 lettuce
- 0 sauce
Equipment
deep bowlspatularolling pinbrushbaking trayparchment paperfrying panforkknife
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