Spicy buffalo chicken slider(s)

What's your favorite sandwich filling ?

The one I usually prepared is boiled eggs with mayo beside the old standby , the same old , same old ham/bacon/luncheon meat/scrambled eggs with cheese but it gets kinda old sometime  .

Too many choices anywhere though especially if you're a lurker just like me ! ^____^ ''

I've been itching to make some pulled pork since last year but because I'm one of those who wants some easy options , making it seems too much work .

Most recipe online calls for using a slow cooker , which sadly we don't have  , heck ! I don't even have a bread machine ! pffftttt

But because I've been hankering for some hearty dish since it's a tad cold in this side of the world , using chicken is a great option and just use the trusty wok .....

Chicken is cheap , easy and can be cooked quickly, okay , not really that quick in cooking this dish hah ! It is an obvious choice if you want something that can be both use as a sandwich filling or something for your lunch or dinner , you know , with  steamed rice ?!

Hey ! I'm a Filipino , we don't live on bread alone ! Even if it's a sandwich ! We really need our steamed rice or maybe it's just me ? lol

What's the purpose of making that slow-cooked chicken if I don't make my own bread ?!

Seriously guys , you really need to start making your own bread .....

Okay , if you only have the inclination or if it's a botheration , just buy it then .....

I don't want to convince you how good this chicken really is , so better cook  it yourself !

Depending on your pain threshold er how you love chilis , you need to adjust the amount of chili sauce in this dish .

Recipe adapted from Martha Stewart , please check site for original recipe and how-to

500 grams skinless chicken , a combination of chicken legs ( bone in and cut in half ) and chicken breast , cut into 3-inch pieces
1 small onion , diced
2 garlic cloves ,  roughly chopped
1 small yellow bell pepper , diced
100 grams tomato paste
3 tablespoons tomato ketchup
2 cups chicken broth
3 tablespoons homemade chili sauce
1 1/2 tablespoon Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp honey
some coarse salt and black pepper
1 stalk of cilantro , roughly chopped

* In a wok , panfry chicken until both side turns lightly brown ; transfer to a plate ; set aside .
* In the same pan , add onion , garlic and bell pepper and cook for 2 minutes , add the chicken then add broth , tomato paste , ketchup , Worcestershire sauce , chili sauce , mustard and honey , stir thoroughly and let boil , add salt and pepper . Cook on medium heat for 20 minutes , then on low for 35 minutes , stirring from time to time to prevent sauce from sticking at the bottom of the pan . Adjust taste in the last few minutes ; add the chopped cilantro , stir well to combine and transfer to a bowl . ( I didn't use this dish right away , so the next day , I steamed it for 30 minutes before using . ) Transfer chicken to a large plate and use 2 forks to pull apart the chicken pieces , lick er discard the bones , then return to the sauce , mix and use as a sandwich filling .

Panini rolls , recipe adapted from The Big Book of Bread

My slight modification in red ( I made 12  , 3-inch , round rolls )

450 grams strong plain white flour ( 275 grams bread flour + 175 grams whole wheat flour ) 
2 teaspoons salt ( scant 1 teaspoon )
1 sachet ( 7 g / 1/4 oz ) easy-blend dried yeast ( 2 1/4 teaspoons Saf red instant yeast ) 
4 tablespoons extra virgin olive oil , plus extra for glazing
about 250 ml warm water ( about 280 ml ) 

* Grease or flour 2 baking sheets , set aside . Sift flour and salt into a large mixing bowl , then stir in the yeast . Make a well in the centre , then add the oil and enough water , mixing to form a soft dough * Turn dough into a clean surface and knead until smooth and elastic . Shape dough into a round , then place into a lightly oiled bowl , cover and leave to rise in a warm place until doubled in size .
* Knock back the dough on a clean surface and divide it into 12 equal portions . Shape each portion of dough into a ball and place on the baking sheets , spacing then apart . Brush with olive oil , cover and leave to rise in a warm place for 20 to 30 minutes ( second proving for an hour ) or until doubled in size .
* Meanwhile ,  preheat oven to 200°C / 400°F . Using a sharp knife , cut a cross on top of each roll . Bake rolls for about 15 minutes ( I baked mine for about 23 minutes ) or until lightly golden brown . Transfer to a wire rack to cool . Serve warm or at room temperature .

Homemade chili sauce