Combine mayonnaise, chili sauce, onion, garlic, chili powder and jalapeno peppers in medium sized bowl. Put aside until you are ready to use.
Put a shelf in the oven; Preheat to 450 °. Cut each chicken thigh in half; You should have 12 equal parts. Place eggs, honey and 1/4 cup spicy mayonnaise and 1/2 teaspoon salt in a large bowl until fully combined. Reserve the remaining spicy mayonnaise for the volume. Stir the chicken in the egg mixture until all parts are coated and let you place the crumb at room temperature.
Meanwhile, heat the oil in a large, medium – heat frying pan. As long as you see a small amount of smoke in the oil, add panko and 1/4 teaspoon salt and polish. Cook, often toss, until golden brown, 6-8 minutes. Cool the pan for 10 minutes.
Place a wire rack in the rim. Lift the chicken from the bowl and drop the extra egg mixture into the bowl. Apply the baking pan, press the stick, and then transfer to the shelf. Repeat the rest of the chicken and panko.
Roast chicken until well done. Use a large knife to Pierce the thigh. The juice is clear and transparent. The bread flour mixture is slightly darker, and the color is 15-20 minutes. Let the chicken cool for 10 minutes.
Free to apply the remaining sauce to the cut/baking surface of the steamed bun. If necessary, make a sandwich with pickles, Fried chicken, shredded lettuce and more chili sauce.
Do it in advance: you can make hot mayonnaise 3 days in advance, cover and relax.
In a large heavy saucepan, medium heat is used for half and half in a small pot. Meanwhile, in a large bowl, whisk egg yolks, sugar and salt, until thick and pale yellow; Add cornstarch and stir until smooth. Stir constantly, gradually increasing the warmth by half and half. Pour the mixture into a saucepan over medium heat. Stir until the custard is thickened and mushy, and boil for about 6 minutes. Add the peach preserves and vanilla and stir until combined. Transfer to a medium bowl, cover with plastic, press directly on top of the cream cake, then cool to cold, at least 2 hours.
Place the flour, baking powder and salt in a large bowl until mixed. Whisk eggs and sugar in another bowl until frothy. Add milk, peach juice, butter, vanilla and orange peel and stir until combined. Pour the moist mixture into the dry dough until the dough sticks together, without any remaining flour. The batter will be thick and sticky.
Put a shelf in the oven; Preheat to 350 °. Two edge roasting pans with parchment; Put on hold. Rub your hands with melted butter to prevent the dough from sticking together, and roll a tablespoon of dough firmly between your palms to form a smooth ball. Repeat the remaining dough (if you need more butter), set the ball on a prepared baking sheet, spacing 1 “, 24 balls per slice. The ball should be the same size and shape. Wipe your hands with butter and gently squash each ball. They will be slightly rounded and look more like a peach when baking. Bake a tray on the center rack, until the bottom is slightly browned, but the top is still pale, 14 to 16 minutes. Transfer to rack and chill for 5 minutes.
While cookies are still warm, but using a small sharp paring knife on each cookie (plane) at the bottom of cut a roughly a quarter of the circle, be careful not to break the top edge or punctured. Use the tip of the knife to dig out enough breadcrumbs to empty and hold a teaspoon of cream. Place cookies.
Put the peach juice and 10 drops of food coloring into a small anti-fouling bowl until the color is even and bright red. Transfer the sugar to a small bowl. Give the cake a powerful stir to break it and smooth it. Fill each cookie shell with a teaspoon of pastry cream to smooth the cream’s surface and wipe off any excess on the edge of the cookie. Cookies should be filled, but not stuffed or crackers can break or break. Repeat the remaining biscuits and cream.
Gently clip the two biscuits together and be careful not to break or break them, but press them together until they stick together (butter is glue). If the cookies don’t fit together, add a little cream and try again. Use a pastry brush, spread each “peach” with colored juice and roll over the icing. Repeat the remaining cookies. Transfer to roasting pan, cover with plastic wrap loosely and freeze for 8 hours. Overnight effect is good. Just before serving, place two cookies together in a small piece of mint and a clove.