Crispy Bread with Chicken in Honey Sauce
Prep Time
2 h 15 min
Porties
Serveert 14
Niveau
Medium
If you’re looking for the ultimate crispy, juicy, flavor-packed snack, then these crispy honey chicken buns are about to become your new obsession! Imagine a soft, fluffy bun with a crunchy golden crust, stuffed with sticky, sweet, and slightly spicy chicken—yeah, it’s as good as it sounds.
These buns are deep-fried to perfection (because sometimes, we just gotta live a little) and coated in breadcrumbs for that satisfying crunch. And the chicken? Oh, it’s marinated in a blend of spices, then glazed in a sweet and tangy honey sauce that’ll make your taste buds dance.
Ingrediënten
Use lukewarm milk—if it’s too hot, it can kill the yeast, preventing the dough from rising properly.
Ensure the oil is at the correct temperature. Use a kitchen thermometer if you have one. If the temperature is too low, the buns will absorb too much oil. If it’s too high, they will brown too quickly and may remain raw inside.
Don’t fry too many buns at once. Fry in small batches to maintain the oil temperature.
Let the buns drain on paper towels to remove excess oil and prevent them from becoming soggy.
Allow the chicken to marinate to let the flavors develop fully.
These buns taste best when fresh and warm!
If you’re looking for the ultimate crispy, juicy, flavor-packed snack, then these crispy honey chicken buns are about to become your new obsession! Imagine a soft, fluffy bun with a crunchy golden crust, stuffed with sticky, sweet, and slightly spicy chicken—yeah, it’s as good as it sounds.
These buns are deep-fried to perfection (because sometimes, we just gotta live a little) and coated in breadcrumbs for that satisfying crunch. And the chicken? Oh, it’s marinated in a blend of spices, then glazed in a sweet and tangy honey sauce that’ll make your taste buds dance.
Stappenplan
1 In a deep bowl, mix the lukewarm milk, honey, and yeast. Stir well and let it rest for 5 minutes. |
2 Add the beaten egg and butter. Mix well. Add the flour and salt, then knead until smooth. |
3 Cover and let it rise in a warm spot for 1 hour or until doubled in size. |
4 Wash and cut the chicken thighs into small cubes and place them in a deep bowl. Add salt, onion powder, garlic powder, red bell pepper powder, cayenne powder, and black pepper. Mix well and set aside. |
5 Deflate the dough and divide it into 14 equal pieces of about 50 g each. Shape into balls. |
6 Take a ball of dough and roll it out into an oval shape of 7 x 10 cm (3 x 4 inches). |
7 Brush the dough with milk and coat it with breadcrumbs. Place the buns on a baking tray lined with parchment paper. |
8 Let the dough rise for 30 minutes in a warm spot until doubled in size. |
9 Heat a layer of sunflower oil (about 2 cm deep) in a frying pan over medium heat (175°C). Fry the buns until golden brown on both sides and let them drain on a paper towel. |
10 In a bowl, mix the honey, ketchup, and soy sauce until smooth. |
11 Heat the olive oil in a frying pan over medium heat. Add the chicken and cook for 5-6 minutes. Add the sauce and cook for another 4-5 minutes until well absorbed and slightly caramelized. |
12 Slice the buns open and fill them with the honey-glazed chicken, sesame seeds, lettuce, and sauce of your choice. |
