Dynamite chicken pita sandwich

Name: Dynamite chicken pita sandwich
Total time: 5400 s
Yield: 6 servings
Cuisine: British
Ingredients: 4 cups +3 tbsp. all-purpose flour, divided; 1/2 cup water; 1 cup milk; 1 tbsp. sugar; 1 packet instant yeast; 2 egg, divided; 4 tbsp. oil; 1 tsp. salt; 2 tbsp. butter, room temperature; 1 cup bread crumbs; 2 chicken breasts, boneless, cubes; 1 tsp. chilli powder, divided; 1/2 tsp. dried oregano; To taste, salt; 1/2 tsp. soy sauce; 1 tbsp. ginger-garlic paste; 3 tbsp. corn starch/ flour; 4 tbsp. mayonnaise; 3 tbsp. ketchup; 2 tbsp. chilli sauce; 1/4 tsp. pepper powder; As required, lettuce leave; As required, oil

Sarvat Hanif @sarvathanif

Canada

A Dynamite Chicken Sandwich is a spicy, creamy, and crispy style sandwich that’s really popular in cafés and fast-food spots. It’s usually made with crispy fried chicken pieces coated in a tangy-spicy dynamite, then loaded into bread or a bun with fresh veggies.
Pita bread makes a lighter, softer base for a sandwich compared to a bun, and it pairs perfectly with dynamite chicken.
To make the pita on the stovetop, roll each dough ball evenly into a circle. Heat your pan until very hot . Place the rolled dough on the pan, and cook for 30–40 seconds until you see small bubbles. Flip to the other side and cook 1–2 minutes.
The high heat creates steam inside, which separates the layers and makes the bread puff up into a balloon. Flip again to the first side for another 30–40 seconds. Gently press the edges with a spatula to encourage puffing. Remove from the pan and wrap immediately in a clean kitchen towel.
As it cools, the puffed pita collapses, leaving a beautiful pocket inside. If one doesn’t puff fully, no worries—you can still cut and fill it like a sandwich wrap.
Using pita makes it more of a Mediterranean–fusion style dynamite sandwich, lighter but still flavorful. It’s basically a fusion of crispy fried chicken and spicy mayo kick—very bold and addictive!

Sarvat Hanif @sarvathanif

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Ingredients

1 hour 30 minutes

6 servings

4 cups+3 tbsp. all-purpose flour, divided
1/2 cupwater
1 cupmilk
1 tbsp.sugar
1 packetinstant yeast
2egg, divided
4 tbsp.oil
1 tsp.salt
2 tbsp.butter, room temperature
1 cupbread crumbs
2chicken breasts, boneless, cubes
1 tsp.chilli powder, divided
1/2 tsp.dried oregano
To taste, salt
1/2 tsp.soy sauce
1 tbsp.ginger-garlic paste
3 tbsp.corn starch/ flour
4 tbsp.mayonnaise
3 tbsp.ketchup
2 tbsp.chilli sauce
1/4 tsp.pepper powder
As required, lettuce leave
As required, oil

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Steps

1 hour 30 minutes

1

Place 4 cups flour in a mixing bowl, make a well in the center, and add the warm water, milk, yeast, and sugar. Let it sit for 5 minutes.
2

Add 1 egg, oil, salt and butter and knead until a soft and smooth dough forms (I kneaded it for 10 minutes in a kitchenaid mixer. The consistency of the dough will generally be soft).
3

Cover and let it rise till double in size.
4

Divide the dough into 14 equal pieces. Cover the pieces again and let them rise again.
5

Roll each piece out to a 15x13 cm diameter, lightly flouring it.
6

Brush the inside with oil and fold into a semi-circle.
7

Brush the top with milk, and coat with breadcrumbs.
8

Place on a baking sheet and make slashes and bake in a preheated oven at 350F/180°C until golden brown, about 8-10 minutes.
Remove and keep warm.
9

In a bowl add the chicken, egg, ½ teaspoon chilli powder, salt, soy sauce, ginger-garlic paste. Mix well and rest 15-20 minutes.
10

Add the 3 tablespoons flour and corn starch and mix to coat the chicken.
11

Heat oil in a wok and fry the chicken till golden from both sides. Remove and set aside.
12

In a small bowl add the mayo and mix in ketchup, chilli sauce, chilli powder, salt and pepper powder. Mix well and set the dynamite sauce aside.
13

Assemble sandwich: Slice open the pita to form a pocket; spread dynamite sauce, add lettuce, chicken, more sauce,
14

Serve warm with fries or potato wedges.