Activate the yeast

• Put the lukewarm water, honey and yeast in a large bowl.
• Mix well and let it rest.

Make the dough

• Add the flour, softened butter and salt.
• Knead until smooth and elastic.

Let the dough rise

• Cover and let it rise in a warm, draft-free spot until doubled in size.

Season the chicken

• Cut the chicken thighs into small pieces and place them in a bowl.
• Add the salt, garlic powder, onion powder, black pepper, cayenne powder and beaten egg, then mix well.
• Add the cornstarch and mix until combined. Set aside.

Shape the buns

• Deflate the risen dough and divide it into equal pieces.
• Shape into balls and roll each one out into an oval on a floured surface.
• Place the dough on baking paper and let it rise again until doubled in size.

Prepare the sauce

• Mix the soy sauce, ketjap manis, honey and chili sauce into a sauce.
• Stir the cornstarch and water until smooth and set aside.

Fry the chicken

• Coat the chicken pieces once more with a little cornstarch.
• Heat a layer of sunflower oil in a frying pan over medium heat to 170 °C.
• Fry the chicken until golden brown and drain on paper towels.

Cook the chicken in the sauce

• Heat the sauce together with the cornstarch mixture in a frying pan over medium heat until it thickens.
• Add the fried chicken, stir well and cook for another 1–2 minutes.

Assemble

• Fill the bread with the chicken and sauce.
• Add vegetables of your choice, if desired.