Parmesan Chicken Rolls

Parmesan Chicken Rolls

10 servings
450
Calories
25g
Protein
45g
Carbs
20g
Fat

Ingredients

  • 1600 g chicken pieces(600g)
  • 22 garlic cloves, grated(10g)
  • 35 g fresh ginger, grated(5g)
  • 41 egg(50g)
  • 52 tablespoon soy sauce(30g)
  • 61 tablespoon oyster sauce(15g)
  • 71 teaspoon salt(5g)
  • 81 teaspoon black pepper(2g)
  • 91 teaspoon paprika(2g)
  • 105 g oregano or dried chives(5g)
  • 11400 g bread flour(400g)
  • 127 g dry yeast(7g)
  • 135 g salt(5g)
  • 1430 g sugar(30g)
  • 1515 g butter(15g)
  • 1620 ml oil(18g)
  • 171 egg (L)(50g)
  • 18140 ml warm milk(140g)
  • 1970 ml warm water(70g)
  • 2020 ml milk for topping(20g)
  • 2150 g parmesan, grated(50g)
  • 225 g oregano(5g)
  • 235 g paprika(5g)
  • 242 tablespoon mayonnaise(30g)
  • 252 tablespoon Greek yogurt(60g)
  • 261 teaspoon lemon juice(5g)
  • 275 g dill(5g)
  • 281 teaspoon black pepper(2g)

Instructions

  1. 1Mix chicken with garlic, ginger, egg, soy sauce, oyster sauce, salt, pepper, paprika, and oregano or chives. Marinate for at least 1 hour.
  2. 2Combine all bread ingredients and knead for 10 minutes until a soft, elastic dough is formed. Let it rise for 1 hour.
  3. 3Divide the dough into 10 balls (about 75 g each). Let rest for 10 minutes, then roll out and fold. Let rise for another 25 minutes.
  4. 4Brush rolls with milk, sprinkle with parmesan, paprika, and oregano. Bake at 200°C for 10–12 minutes.
  5. 5Coat marinated chicken in flour and fry or use an air fryer until crispy.
  6. 6Mix mayonnaise, Greek yogurt, salt, lemon juice, dill, garlic, and black pepper to prepare the sauce.
  7. 7Slice open warm rolls, fill with fried chicken, lettuce, sauce, and fried onion.