Soft Bread with Sweet Crunchy Chicken
Prep Time
Porties
Serveert 9
Niveau
Easy
If you love sweet and spicy chicken and soft, fluffy bread, you’re going to fall in love with this recipe! This homemade chicken bread is cooked in a pan (no oven needed) and is packed with juicy, golden fried chicken coated in a sticky, sweet-and-spicy sauce. Perfect for lunch, dinner, or even as a fun party snack, they’re surprisingly easy to make at home.
The secret? A soft, airy dough that rises beautifully, crispy chicken with a light cornstarch crust, and a flavorful sauce that balances sweetness and heat. You can even add fresh veggies for a bit of crunch.
Ingrediënten
Knead long enough (10–12 minutes) so the dough becomes smooth and elastic. If you prefer using a stand mixer, feel free to use it.
Place the dough in a warm, draft-free spot. An oven with just the light on works perfectly.
Just before frying, toss the chicken briefly in some dry cornstarch. This gives a thin, crispy coating.
Taste the sauce. Too spicy? Add a bit more honey or sweet soy sauce (ketjap manis). Want it spicier? Add extra chili sauce or cayenne powder.
Crispy vegetables like pickles, cucumber, or iceberg lettuce add freshness to the sweet-and-spicy chicken.
If you love sweet and spicy chicken and soft, fluffy bread, you’re going to fall in love with this recipe! This homemade chicken bread is cooked in a pan (no oven needed) and is packed with juicy, golden fried chicken coated in a sticky, sweet-and-spicy sauce. Perfect for lunch, dinner, or even as a fun party snack, they’re surprisingly easy to make at home.
The secret? A soft, airy dough that rises beautifully, crispy chicken with a light cornstarch crust, and a flavorful sauce that balances sweetness and heat. You can even add fresh veggies for a bit of crunch.
Stappenplan
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1
Put the lukewarm water, honey, and yeast in a large bowl. Mix well and let it rest for 5 minutes. |
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2
Add the flour, softened butter, and salt. Knead for 10–12 minutes until smooth. |
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3
Cover and let the dough rise in a warm spot for 1 hour, or until doubled in size. |
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4
Wash and cut the chicken thighs into small pieces. Place them in a bowl and add the salt, garlic powder, onion powder, black pepper, cayenne powder, and beaten egg. Mix well. Then add the cornstarch and mix until combined. Set aside. |
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5
Deflate the risen dough and divide it into 9 equal pieces. Shape into balls. |
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6
Roll one ball out into an oval on a floured surface. |
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7
Place the dough on a sheet of baking paper and let it rise again for 30 minutes, or until doubled in size. |
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8
Mix the soy sauce, ketjap manis, honey, and chili sauce into a sauce. |
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9
Stir the cornstarch and water until smooth. Set aside. |
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10
Heat a heavy-bottomed frying pan over medium heat. Cook the rolls for a few minutes on each side. Cover the rolls with a clean tea towel. This way they stay nice and soft. |
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11
Just before frying, coat the chicken pieces once more with a little cornstarch. Heat a layer of sunflower oil in a frying pan over medium heat (170 °C). Fry the chicken until golden brown and drain on paper towels. |
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12
Heat the sauce together with the cornstarch mixture in a frying pan over medium heat. Cook for 2–3 minutes, or until the sauce thickens. Add the fried chicken, stir well, and cook for another 1–2 minutes. |
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13
Fill the bread with the chicken and sauce. Add vegetables of your choice, if desired. |
