Hot Chili Chicken Burgers

Ingredients

• 1250 ml milk(255g)
• 27 g instant yeast(7g)
• 330 g hot chili sauce(30g)
• 41 egg(50g)
• 5475 g all-purpose flour(475g)
• 68 g salt(8g)
• 740 g nacho chips (finely ground)(40g)
• 830 g unsalted butter(30g)
• 9400 g chicken thighs(400g)
• 103 g salt(3g)
• 113 g cayenne pepper(3g)
• 124 g onion powder(4g)
• 132 g black pepper(2g)
• 1425 g hot chili sauce(25g)
• 1575 g all-purpose flour(75g)
• 161 g salt(1g)
• 172 g black pepper(2g)
• 183 g onion powder(3g)
• 192 egg(100g)
• 20160 g nacho chips (finely ground)(160g)
• 211 egg (for brushing)(50g)
• 22100 ml sunflower oil (for frying)(92g)
• 2360 g lettuce(60g)
• 2460 g sauce (for serving)(60g)

Instructions

1. 1Finely grind 200 g nacho chips in a food processor. Set aside 40 g for the dough.
2. 2In a bowl, combine lukewarm milk, instant yeast, and 30 g hot chili sauce. Mix well and let rest for 5 minutes.
3. 3Add 1 beaten egg to the mixture and mix well.
4. 4Add 475 g flour, 8 g salt, 40 g finely ground nacho chips, and 30 g unsalted butter. Knead for 10-12 minutes until smooth.
5. 5Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
6. 6Wash and cut chicken thighs into pieces. Place in a bowl.
7. 7Add 3 g salt, 3 g cayenne pepper, 4 g onion powder, 2 g black pepper, and 25 g hot chili sauce to the chicken. Mix well and let marinate.
8. 8In a separate bowl, mix 75 g flour, 1 g salt, 2 g black pepper, and 3 g onion powder.
9. 9Beat 2 eggs in another bowl.
10. 10Coat marinated chicken pieces in the flour mix, then dip in beaten egg, and finally coat with 160 g finely ground nacho chips.
11. 11Place coated chicken on a baking tray lined with parchment paper.
12. 12Deflate the dough and divide into 12 equal pieces. Shape into balls.
13. 13Roll each ball into a circle about 13 cm in diameter.
14. 14Beat 1 egg for brushing.
15. 15Fold each dough circle in half, brush the top with beaten egg, and dip in finely ground nacho chips.
16. 16Place on a baking tray lined with parchment paper. Let rise for 30 minutes, or until doubled in size.
17. 17Heat a shallow layer (about 2 cm) of sunflower oil in a frying pan over medium heat (175°C).
18. 18Fry the buns on both sides until golden brown. Drain on paper towels.
19. 19Bake the coated chicken in a preheated oven at 175°C for 25-30 minutes.
20. 20Open the fried buns and fill with sauce, lettuce, and baked chicken. Serve immediately.