Creamy & Spicy Mini Chicken Sandwiches | perfect for Party appetizers
Today I’m making soft and fluffy bakery style chicken Sandwiches that taste even better than store bought.
These creamy and spicy mini chicken sandwiches are packed with flavor and made with soft, homemade bakery style buns. The juicy chicken is coated in a rich, creamy spicy sauce with a perfect balance of heat and tang.
This easy recipe shows step by step how to make soft buns and a delicious chicken filling that tastes even better than bakery sandwiches. Perfect for snacks, lunch or parties.
✨Ingredients:
Chicken Sandwiches (Bakery Style)
Dough
250 ml milk (1 cup,lukewarm)
7 g instant yeast (2 1/4 tsp)
20 g sugar or honey (1 tbsp)
1 egg
25ml oil
20 g butter (1.5 tbsp, soft)
500 g flour (4 cups)
8 g salt (1 1/4 tsp)
3-4 tbsp water, if needed
Chicken
800 g chicken (thighs,breast) small cubes or strips about 1–1.5 cm
2 tbsp olive oil
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp turmeric
1 tsp salt or chicken seasoning
100 g red onion (finely chopped)
90g dill ya cucumber pickles (finely chopped)
120g mayonnaise (1/2 cup+ 1tbsp)
70 g sriracha or chili garlic sauce (1/3cup)
2tbsp ketchup
1 to 1.5 tbsp lemon juice (taste ke hisaab se)
1 tsp honey
1/2 tsp garlic powder
lettuce
Parmesan cheese
4-5 tbsp milk or Cream (for brushing)
butter (for brushing after baking)
✨Instructions:
In a large bowl, combine lukewarm milk (37–40°C), yeast and sugar. Mix gently and let it rest for 5–10 minutes until foamy. This step activates the yeast.
Add the egg, oil and butter, and mix until combined. Add flour and salt, then start kneading. Knead for 12–15 minutes until the dough becomes smooth. If the dough feels tight or dry, add 2–3 tbsp water gradually to form a soft and slightly sticky dough.
Transfer the dough to a lightly greased bowl, cover and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
While the dough is rising, prepare the chicken. Cut the chicken into small bite-sized cubes (about 1–1.5 cm). Heat 2 tbsp oil in a pan over medium-high heat. Add the chicken along with all spices and soy sauce. Cook for 6–8 minutes, stirring occasionally. The chicken will release moisture first, then dry out and lightly brown. Do not overcook to keep it juicy.
In a separate bowl, prepare the sauce by mixing mayonnaise, chili garlic sauce, ketchup, lemon juice, honey and garlic powder. Add the cooked chicken, chopped onion and pickles. Mix well and let it rest for 10 minutes so the flavors combine.
Once the dough has doubled, gently punch it down and divide into 16–18 equal portions (55–60 g each). Shape each portion into a smooth ball and slightly flatten.
Place the buns on a baking tray lined with parchment paper. Brush the tops with milk or cream, then dip or sprinkle with Parmesan cheese. Cover and let them rise again for 30–40 minutes until puffy.
Preheat the oven to 200°C (392°F) for at least 9–10minutes before baking.
Bake the buns for 10–13 minutes or until lightly golden on top. Keep an eye on them as oven temperatures may vary.
Remove from the oven and immediately brush the hot buns with melted butter. Cover with a clean cloth for 5 minutes to keep them soft. Optionally sprinkle dried parsley for a bakery-style finish.
Once slightly cooled,slice
Slice the buns in half and layer fresh lettuce on the bottom. Spoon the creamy, spicy chicken filling on top and add a little extra mayonnaise if desired for extra creaminess. Close the buns with the top halves, press lightly, and serve immediately while soft and juicy perfect for snacks, lunch, or party appetizers
Enjoy 😊
Tags:
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