Soft Buns With Chicken And Crispy Fries

Place the flour, salt, yeast, honey, melted butter, beaten egg, sunflower oil, and lukewarm milk in a large bowl. Mix well and knead the dough for 10-12 minutes until it's smooth and elastic.

Cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.

Wash the chicken thighs and cut them into large pieces. In a bowl, mix the salt, onion powder, cayenne pepper powder, red bell pepper powder, garlic powder, and olive oil. Cover and let the chicken marinate in the fridge for at least 30 minutes.

Divide the risen dough into 8 equal pieces and shape into balls.

Roll each ball into a flat circle with a rolling pin, then roll them tightly into long cylinders.

Seal the dough and roll it with your hands into a smooth shape.

Gently flatten the dough with a rolling pin and place on a baking tray lined with parchment paper.

Let the dough rise again for 30 minutes in a warm place. Brush, once risen, with the beaten egg.

Preheat the oven to 200°C (392°F). Bake the rolls for 12-18 minutes until golden brown. Remove them from the oven and cover immediately with a clean tea towel to keep them soft.

Wash the potatoes and cut into thin sticks. Pat them dry and toss with salt.

Heat a layer of sunflower oil in a frying pan or use a deep fryer (at 175°C / 347°F). Fry the fries until golden brown—this happens quickly, so keep an eye on them. Drain on paper towels.

In a small bowl, mix honey, soy sauce, sweet soy sauce (ketjap manis), and sambal oelek into a smooth sauce.

Heat a frying pan over medium heat and cook the chicken thighs on both sides until golden brown and fully cooked. Brush the chicken with the sauce while cooking. Once done, immediately place cheddar cheese on top of the chicken so it melts.