Sticky Hoisin Chicken Sliders

Sticky Hoisin Chicken Sliders

In this recipe I am going to show you how to make the slider rolls from scratch because that way you can make them whatever size you prefer.

For 15 medium sized slider rolls

You will need;

2 teaspoons – Fast Action Yeast

150 Ml – Warm Water

150 Ml - Milk

1 – Egg (beaten)

30 Ml – Vegetable Oil

35 Gm – Sugar

1 teaspoon – Salt

425 Gm – White Bread Flour

Melted butter for Brushing

The Filling;

For each batch of 4 medium sliders

You will need;

2 – Chicken breasts (skinned and sliced)

A little Olive Oil

100 Ml – Hoisin Sauce

To make the slider rolls

Stir the yeast into the warm water until it dissolves, then whisk together the milk, egg, sugar, salt and oil in a bowl, add to the yeast mix and combine.

 

Put the flour in a bowl, add the mixture to it and stir until you get sticky dough.

Note; before you start to knead the dough make sure you flour your surface and hands well or there will be a sticky mess.

Knead the dough for about 10 minutes then cover and place somewhere warm to rise.

Roll the dough into a sausage and cut to your preferred size, then shape into rolls and place on a buttered oven proof tray and set aside for about 40 minutes.

Pre-heat your oven to 190°c, brush the rolls with a little melted butter and place them in the oven for 15 – 20 minutes.

The Filling

Heat a little olive oil in a pan on a medium heat, and cook the chicken for about 8 – 10 minutes until it is cooked through.

Drain the oil from the pan and put back on the heat, then coat the chicken with hoisin sauce.

Turn the heat up and cook until the sauce becomes sticky, then make a cut in the sliders, slide the chicken in and drizzle over some more sauce.

YouTube
Facebook
The Artist Tony Rose