Crispy Coated homemade Fried Buns – a tasty chicken and veg shredded filling with a yummy chilli garlic sauce. Try this yummy Bakery-style Fried Buns Chicken Sandwich for Iftar Snacks.
Bakery Style Fried Buns Chicken Sandwich
® This is a RAS signature Recipe©
♦Prep time:15 mins ♦Cook time:30 minutes ♦Yield: Makes 8 Fried Bun Sandwiches.
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Bakery Style FRIED Buns Chicken Sandwich
Description
This Bakery-Style Fried Bun Sandwich is the ultimate "crunch-meets-comfort" snack, capturing the nostalgic magic of classic South Asian bakery treats. Instead of a standard roll, it features a handmade yeast dough that is coated in breadcrumbs and shallow-fried until it develops a shatteringly crisp, golden exterior and a pillowy, center. Stuffed with a zesty mix of lime-marinated shredded chicken, crisp garden vegetables, and a signature hit of creamy homemade garlic-chilli mayo, it delivers an addictive balance of heat, tang, and texture in every bite.
Ingredients:
For the chicken and veg filling
For the fried bun:
For Chilli Garlic Sauce:
Instructions
Video
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Prepare Bun Dough: Add warm milk(1 1/4cups), yeast(1 1/4tsp) and sugar(1 1/4tsp) to a bowl, mix well and leave in a draft-free space for the yeast to activate and the milk to become frothy (5-10 minutes).
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Next, add the plain flour (3 cups), adding 1 cup at a time, stirring in between additions, till the flour starts to come together as a dough. Add the salt(1/2tsp) and olive oil(1Tbsp).
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Knead till you get a soft dough ball. Drizzle a small amount of olive oil over the surface, cover the bowl with cling wrap, and leave in a warm place for 1 hour till the dough has doubled in size.
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Marinate Chicken for filling: Add the bite-sized chicken pieces(600 g) to a dry bowl. Add the Kashmiri chilli powder(3tsp), black pepper(1/4tsp), lime juice(3tsp) and salt(3/4tsp). Rub well into the chicken and set aside to marinate 20-30 minutes.
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Prepare the Chilli Garlic Mayonnaise: Add garlic cloves(2), egg white(1), chilli powder(1tsp) and salt(1/4tsp) to the dry container, along with 1/4 cup of the pre-measured oil(1cup), just to help it get mixed initially. Use the Immersion stick blender on high till everything is mixed together, the mixture thickens and becomes lighter in colour. Add the vinegar(1Tbsp) now.
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Continue, slowly pouring the remaining oil, as you continue blending on high speed. Keep lifting and lowering your blender stick as you do so. This helps to make the sauce nice and thick. At the end, add 1 Tbsp cool water; this removes any oily finish. Refrigerate till you're ready to assemble the sandwiches.
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Pan-fry the chicken: Heat Olive oil in a non-stick pan and on high heat, fry the chicken pieces, stirring at intervals. Some liquid may be released. Keep stirring till the liquid runs dry and the chicken starts to get brown along the edges. Set aside to cool.
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Grate the cabbage, carrot and capsicum and chop the tomato, onion and coriander leaves. Set aside.
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Also, shred the chicken or pulse the chicken using a food processor to do the work for you. Don't process for too long, or the chicken will become powdery. We want a shredded or finely chopped texture.
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Add the grated chicken along with all the vegetables, other than the onion and toss together. Add 3 large Tbsp of the sauce and mix well. Filling is ready
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Fry the buns: Once the dough has doubled in volume, punch down gently and knead lightly. Knead into an elongated log and divide into 8 equal portions with a dough cutter/scraper.
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Roll each portion first into a ball, then sprinkle flour on the surface and ' roll and flatten' using your palm to get a pressed oval shape that fits inside the palm of your hand. (Refer Video).
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Beat 2 eggs with a little salt and pepper in a shallow bowl, and add breadcrumbs to another bowl.
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Heat sunflower oil in a pan suitable for shallow frying.
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Dip each flattened bun first into the egg-wash, and then into the breadcrumbs, coating evenly.
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Once the oil is hot, reduce the flame to the lowest setting. This is very important.
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Add 1-2 buns into the oil at a time. Spoon over the hot oil - on the top side. They will begin to puff up very nicely. Once the bottom is golden, flip over and cook the next side also on a low, steady heat- slowly. Slow cooking is essential to get the buns cooked through to the centre. If they fry too quickly on a higher heat, the outside browns too fast, and the inside will remain raw in places.
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Fry like this, in batches and place on a wire rack, over kitchen paper to remove excess oil. These buns are not oily after frying.
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Assemble: Slice open the buns with a small serrated knife, without cutting all the way. Open up and spread some more of the prepared garlic mayo, followed by the filling as needed. Those who like can add the diced onion on top. It adds a 'punch and crunch', but not everyone likes raw onion in their sandwich. Optional- Garnish with a little tomato ketchup and chopped coriander leaves.
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Crispy coated Bakery style Fried Bun Chicken Sandwich is ready to be enjoyed! Thanks for the yummy sounds!
Note
- For the buns, I used Sunflower brand Plain wheat flour.
- The garlic mayo can be made in a blender or mini-processor, too. Follow the method in this post for homemade Mayo. You can also make it in a small mixi-jar as in this post for garlic mayonnaise. We just replaced pepper powder with chilli powder for the recipe above.
- ♦∇♦Frying the buns (slow on low) is extremely important. Or you will end up with buns too brown on the outside and not cooked through to the centre.
- To prepare this snack ahead of time, you can make the sauce and the filling and refrigerate them. Heat it up before frying the buns and filling. The buns may be refrigerated and heated as well, although freshly made is best because re-heating will make them lose that crispy coating.Key Ingredients: Chicken, Spices, Flour, Milk, Yeast, Egg, Breadcrumbs, Oil, Sugar, Cabbage, Carrot, Capsicum, Coriander, Tomato, Onion, Garlic, Vinegar.
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