Kyrgyz Borsok Chicken Plate

Ingredients

• 12 oz boneless chicken thigh, cut into bite-size pieces
• 2 1/2 cups all-purpose flour
• 3/4 cup warm milk or water
• 1 1/2 tsp instant yeast
• 1 tsp sugar
• 3 cups neutral oil, for frying, plus 2 tbsp
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 cucumber and 1 tomato, sliced
• 1/2 cup plain yogurt
• 2 tbsp chopped dill
• Salt and black pepper

Steps

1. Mix the flour, yeast, sugar, and 1 teaspoon salt, then work in the warm milk to make a soft dough. Knead for 8 minutes until smooth.
2. Cover and prove in a warm place for 1 hour, until doubled. Without a full rise the borsok fry into dense, greasy lumps rather than hollow puffs.
3. Roll the risen dough to 1/2 inch thick and cut it into 1 1/2-inch squares, then rest them for 15 minutes on a floured tray.
4. Heat the frying oil to 350F (175C) and test with a scrap of dough; it should rise and sizzle within a couple of seconds.
5. Fry the squares in batches of six for 2 to 3 minutes, turning them as they puff, until golden and hollow-sounding. Drain on a rack.
6. Season the chicken with the cumin, coriander, salt, and pepper.
7. Heat the 2 tablespoons of oil in a skillet over medium-high heat and cook the chicken in a single layer for 4 minutes per side, until browned and reaching 165F (74C), adding the onion and garlic for the last 3 minutes.
8. Stir the yogurt with the dill and a pinch of salt, and serve the hot borsok with the chicken, sliced cucumber and tomato, and the dill yogurt.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.