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