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
1 teaspoon – Salt
425 Gm – White Bread Flour
Melted butter for Brushing
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.
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.
The Artist Tony Rose