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ASIAN CHICKEN SLIDERS WITH SRIRACHA MAYO
Food & Drink
50 ml – 3 tbsp milk, warm
7 gms – 1 tbsp active dry yeast
2 ½ tbsp sugar
2 eggs (1 for the dough and 1 for brushing the buns’ tops)
420 gms – 3 cups flour
1 ½ tsp salt
35 gms – 2 ½ tbsp butter, softened
240 ml – 1 cup of water, lukewarm
Asian Chicken Patties
500 gms – 1.1 lbs. chicken mince
1 cup breadcrumbs
¾ tbsp lemongrass paste
2 tbsp coriander leaves, chopped
1 tbsp water
½ tbsp vegetable oil
2 spring onions, thinly sliced
Salt & Pepper
⅓ cup mayo
1 tbsp Sriracha sauce
1 tsp lime juice
1 pinch of salt
Mix together the water, milk, yeast and sugar. Keep aside until it becomes frothy.
In the meantime, beat one of the eggs.
In the bowl of an electric mixer fitted with the paddle attachment, put flour, salt and butter and mix for 2 minutes.
Now add the yeast mixture and the beaten egg and knead until you get an elastic and smooth dough. It will take about 10 minutes. The dough will be a bit sticky, but the more flour you add, the tougher the buns will get.
Shape the dough into a ball, spray it with some oil and return it to the mixer bowl.
Cover the bowl with cling wrap and let the dough rise until it doubles in volume (at least one hour).
Divide the dough into equal parts and gently roll them into 5 cm – 2 inch balls. Put them on a tray lined with baking paper. Remember to keep them 5 to 7 cm (2 to 3 inches) apart as they will rise some more. Cover them loosely with some cling wrap lightly coated in oil and let the buns rise in a warm place for at least one hour. Beat the remaining egg with one tablespoon of water and use it to brush the top of buns. Sprinkle them with sesame (or carom) seeds.
Bake the buns in a preheated oven at 200°C – 400°F (with the rack in the center of the oven) for about 15 minutes, or until the tops are golden brown. Turn the tray around halfway through baking to ensure they cook evenly.
When ready, transfer them to a wire rack to cool completely.
Asian Chicken Patties
Put the mince, egg, breadcrumbs, lemongrass, coriander leaves, water, vegetable oil, sliced spring onions, salt and pepper in a bowl. Mix all the ingredients very well using your hands.
To shape the patties, I used a 7.5 cm – 3 inch round cookie cutter. Make the patties about 2 cm – ¾ inch thick, press them well and keep them aside.
Mix together the mayo, Sriracha sauce, lime juice and salt and keep aside.
Cut open the buns and lightly toast them. Keep them aside.
Sauté the chicken patties in a pan with vegetable oil and cook them until done. Remove the patties from the pan, cover them loosely with some aluminium foil to keep them warm.
To assemble your sliders, spread a little Sriracha Mayo on the buns, then start your layers with some lettuce, the chicken pattie topped with Sriracha Mayo, the slice of tomato and the sliced red onion.
Top with the other half of the bun and serve immediately.
The above ingredients for the buns will make about 15 slider sized buns. You can easily freeze the extra buns by putting them into a Ziploc bag and have them ready for more sliders!