food recipe 🍞 DOUGH 150 ml milk (lukewarm) 🥛 125 ml water (lukewarm) 💧 12 g granulated sugar 🟡 7 g instant yeast (1 tablespoon or 1 packet) 🍞 25 g margarine 🧈 400 g flour (all-purpose flour) 🌾 8 g salt (1⅓ teaspoon) 🧂 🍗 CHICKEN MIXTURE 30 ml olive oil 🫒 700 g chicken thighs 🍗 3 g garlic powder (1 teaspoon) 🧄 4 g onion powder (1⅓ teaspoon) 🧅 3 g cayenne pepper (1 teaspoon) 🌶️ 3 g turmeric (1 teaspoon) ✨ 5 g salt (⅚ teaspoon) 🧂 🍶 SAUCE 100 g onion sauce 🧅 10 g sweet soy sauce (ketjap manis) 🍯 50 g chili sauce 🌶️ 50 g Algerienne sauce 🍅 80 g red onion (1 red onion) 🧅 Mix the lukewarm milk 🥛, lukewarm water 💧, sugar 🟡, and yeast 🍞 in a large bowl. Stir well. Add the margarine 🧈, flour 🌾, and salt 🧂. Knead the dough for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until it doubles in size. Deflate the risen dough and divide it into 10 equal pieces (about 71 grams per piece). Shape each piece into a ball. Roll each dough ball into a round sheet. Fold in half. Place the folded sheets on a baking tray lined with parchment paper 📃. Let them rise for 30 minutes or until they double in size. Heat a layer of sunflower oil 🌻 (about 2 cm/1 inch) in a frying pan over medium heat 🔥 (175°C / 347°F). Fry the buns on both sides until golden brown. Heat the olive oil 🫒 in a frying pan over medium heat 🔥. Add the chicken thighs 🍗, garlic powder 🧄, onion powder 🧅, cayenne pepper 🌶️, turmeric ✨, and salt 🧂. Cook for 5-6 minutes until the chicken is fully cooked. Mix the onion sauce 🧅, sweet soy sauce 🍯, chili sauce 🌶️, Algerienne sauce 🍅, and chopped red onion 🧅 in a bowl. Add the cooked chicken 🍗 and stir until combined.