Pita Bread with Crispy Chicken Recipe

In this video we show you how to make pita bread. We filled them with a zesty red cabbage and apple salad, crispy chicken poppers and mayonnaise.

https://youtu.be/wicFW27jj0k

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Pita with Crispy Chicken

Author: Traditional, but not

Prep time: 45 MinCook time: 45 MinInactive time: 1 HourTotal time: 2 H & 30 M

Ingredients

Pita Bread

• 125 g of warm water
• 125 g warm milk
• 25 g sugar
• 10 g salt
• 42g fresh yeast
• 400 g AP flour
• olive oil

Cabbage and Apple Salad

• 1/2 green cabbage
• 1 large apple (Golden Delicious or Granny Smith)
• Juice of 3 lemons and zest
• 2 Tbsp sugar
• 200 ml olive oil

Fried Chicken Poppers

• 500 g chicken thighs
• Panko crumbs, for breading
• 1 egg, for breading
• AP flour, for breading
• 1 L Frying oil

Instructions

Pita Bread

1. Mix all ingredients in a stand mixer or by hand, start on a slow setting and increase once the dough comes together.
2. Roll into a ball with oiled hands, then let double in size in a bowl that is covered.
3. Divide dough into 8 pieces and roll them into little balls.
4. Set aside to rise while preparing the salad.
5. Then roll balls out into round flat breads. The diameter should be between 15 and 20 cm.
6. Heat up an iron pan and cook bread on one side till small bubbles start to form. Then flip around and gently push down with a specular while moving the bread around to get the heat distributed evenly. It should puff up.
7. Remove from heat and set aside in a hand towel to keep warm till ready to assemble.

Cabbage and Apple Salad

1. Pour lemon juice into a saucepan and simmer until reduced by half. Then add sugar and stir until dissolved.
2. Transfer the juice into the canister of a stick blender and allow to cool in an ice bath.
3. When it is time to serve, add oil to the lemon juice in a thin steady stream while processing with a stick blender. Blend to a smooth and silky consistency.
4. Finely shave cabbage for the salad, using a box grater, a mandolin or a knife.
5. Shave the apple paper thin then julienne and add to the cabbage.
6. Drain the cabbage well and toss in some of the lemon dressing. Set aside in the fridge.

Chicken Poppers

1. Prepare chicken for coating by cleaning them and cutting them into bite-size pieces.
2. Next prepare the breading station by mixing egg with water in a bowl. Next prepare one deep plate or bowl with flour and one with Panko breadcrumbs.
3. Start by rolling one piece of chicken at a time in flour. Then dip it into the egg, allowing the excess egg to drain back into its bowl then dip the piece into the breadcrumbs. For a double coat dip it back into the egg and after in the breadcrumb again. Then set aside on a plate. Repeat with the remaining meat.
4. For the season mix just mix same amount of salt with vinegar powder and set aside.
5. Next heat up the frying oil in a pot or wok to 170°C.
6. Deep-fry the chicken in batches till golden brown (about 5 minutes), remove with a slotted spoon and add them to a bowl to season with salt. Then set them aside.
7. Deep-fry the shiitake and king oyster mushrooms in the wok till golden brown (about 5 minutes), remove with a slotted spoon and add them to a bowl to season with the prepared seasoning mix. Then set them aside.

Assemble

1. Cut bread open with a pointy knife on one end.
2. Fill with salad, chicken and mayo and enjoy!