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Balloon Bread Chicken Sandwich

Chicken Mayo Sandwich in a pillowy, fully puffed up fried Balloon Bread.


For the Balloon Bread

  • 1 Cup Warm Milk
  • 1/2 Tbsp Sugar
  • 1 Tbsp Oil
  • 1 Tsp Instant Yeast
  • ½ Tsp Salt
  • 2 ¼ Cup All-Purpose-Flour plus 2 tbsp
  • Sesame seeds
  • Milk For dipping

For Chicken Filling

  • 200 grams Chicken Boiled and shredded
  • 1 Small Onion chopped
  • ½ cup Cabbage
  • 2-3 Green Chillies
  • Coriander leaves Chopped
  • 1 Tsp Red chilli flakes (Adjust according to your preference)
  • ½ Tsp Black Pepper Powder
  • 6-7 Tbsp mayonnaise
  • 2 Tbsp Tahina
  • ½ Tsp Sugar
  • Salt To taste

To assemble:

  • Lettuce
  • Pickled jalapeños
  • Sriracha Sauce


To make Balloon Bread

  • In a bowl pour warm milk, sugar, salt, instant yeast and oil. Mix well.
  • Add in flour little by little and combine.
  • Knead it for a minute and keep it covered in an oiled bowl to rise for 1 ½ hours.
  • Meanwhile make the chicken filling.
  • Once the dough has risen, punch it down and divide it into balls. (Approximately 6 balls)
  • Dip the balls into milk first and then into the sesame seeds.
  • Roll it out. (Do not roll it out very thin or else the dough won’t fluff up when frying)
  • Cut rolled dough into 4. Do same with the the dough balls.
  • Let the rolled dough rise for 15 minutes.
  • Deep fry on hot oil and place it on an absorbent kitchen towel.
  • The balloon bread is ready

To make the filling:

  • Mix all the ingredients together.

To assemble:

  • Cut open the bread from the middle.
  • Add the lettuce, chicken filling, jalapeños and Sriracha sauce.
  • Serve