SUBWAY CHICKEN TERIYAKI PARMESAN SANDWICH #chicken #teriyaki #food #sandwich #subway CHICKEN 700 g boneless, skinless chicken thighs (1½ lb), cut into pieces 4 g salt (⅔ tsp) 4 g paprika (1⅓ tsp) 4 g onion powder (1⅓ tsp) 3 g cayenne pepper (1 tsp) 2 g black pepper (⅔ tsp) 25 ml olive oil (scant 2 tbsp) 20 g kecap manis, Indonesian sweet soy sauce (1 tbsp) 25 ml soy sauce (scant 2 tbsp) 25 g sweet chili sauce (1½ tbsp) DOUGH 300 ml lukewarm milk (1¼ cups) 7 g instant yeast (1 packet / 2¼ tsp) 15 g honey (1 tbsp) 20 ml sunflower oil (4 tsp) 25 g unsalted butter (2 tbsp), softened 500 g all-purpose flour (4 cups) 8 g salt (1⅓ tsp) TOPPING 50 g Parmesan cheese, finely grated (½ cup) 1.5 g cayenne pepper (½ tsp) 1.5 g onion powder (½ tsp) 0.5 g Italian seasoning (½ tsp) milk, for brushing INSTRUCTIONS BREAD Get all your ingredients ready. In a large bowl, combine the lukewarm milk (about 105–110 °F), yeast and honey. Stir well and let it sit for 5 minutes, until slightly foamy. Add the oil, butter, flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. In a shallow dish, combine the Parmesan, cayenne, onion powder and Italian seasoning. Mix well and set aside. Deflate the risen dough and divide it into 6 equal pieces of about 140 g (5 oz) each. Shape each piece into a ball. Roll out one ball into an oval of about 22 x 16 cm (8½ x 6 inches), then fold the dough in half. Repeat with the remaining balls. Brush the top of each roll with milk and press it, brushed side down, into the Parmesan mixture so the cheese sticks well. Place the dough with the cheesy side up on a baking sheet lined with parchment paper. Use a sharp knife to score a few slashes across the top. Let them rise for 30 minutes, or until visibly puffy. Bake in a preheated oven at 200 °C (400 °F) for 10–14 minutes, until the bread is golden brown. CHICKEN Place the chicken pieces in a bowl. Add the salt, paprika, onion powder, cayenne and black pepper, and toss until evenly coated. Heat the olive oil in a skillet over medium heat. Add the chicken and cook for 6–7 minutes, until cooked through. The exact time depends on the size of the pieces. The bigger, the longer it takes to cook. Remove the chicken from the pan and cut it into strips. In a small bowl, stir together the kecap manis, soy sauce and sweet chili sauce until smooth. Return the chicken to the skillet, pour in the sauce and toss well. Cook for another 1–2 minutes, until the chicken is glossy and coated. Slice open the rolls and fill them with the chicken. Top with lettuce, tomato and onion as you like, and serve with your favorite sauce. — @kookmutsjesのTikTok