Sandwich Chicken Crispy Motl

Ingredients

• 450 g All-purpose flour (For the bread dough)
• 10 g Dry baker's yeast (Activates the dough)
• 1 c. à soupe Sugar (Helps the yeast start)
• 200 ml Warm water (Temperature 35‑40 °C)
• 25 ml Sunflower oil (Adds softness to the dough)
• 75 g Plain yogurt (Provides moisture and softness)
• 2 c. à café Salt
• 400 g Chicken breast (Cut into thin slices)
• 40 ml Whole milk cream (Base of the marinade)
• 1 c. à café Turmeric powder
• 1 c. à café Ground ginger
• 2 c. à café Sweet paprika (1 c. à café in the marinade + 1 c. à café in the coating)
• 1 c. à café Ground coriander
• 1 c. à café Garlic powder
• 1 c. à soupe Fresh coriander (Chopped)
• 1 c. à soupe Flat parsley (Chopped)
• 150 g All-purpose flour (for coating)
• 100 g Cornstarch
• 1 c. à soupe Sweet chili sauce (For the coating)
• to taste Ground black pepper
• 500 ml Sunflower oil (for frying) (Medium temperature (≈ 170 °C))
• 4 c. à soupe Sweet chili sauce (For the final sauce)
• 4 c. à soupe Ketchup
• 1 c. à soupe Sriracha sauce
• 2 c. à soupe Water (To adjust sauce consistency)
• 4 c. à soupe Thick sour cream
• 1 c. à soupe Mayonnaise
• 1 c. à café Dijon mustard (Probable translation of “ette”)
• 1 c. à soupe Pickles (Finely chopped)
• 8 Batavia lettuce leaves (One leaf per sandwich)
• 8 Cheddar-type cheese slice (Optional, to melt)

Instructions

1. Prepare the bread dough

   In a large mixing bowl, place 450 g of flour. Make a well, pour in 10 g of dry yeast, 1 c. à soupe of sugar and a little warm water (≈ 30 ml). Mix until dissolved, then add the remaining warm water, 25 ml of sunflower oil, 75 g of plain yogurt and 2 c. à café of salt.

   Time: PT10M

2. Knead the dough

   Mix first by hand, then knead on the work surface for about 3 minutes until the dough is supple and no longer sticks.

   Time: PT3M

3. First rise

   Lightly oil a bowl, place the dough inside, cover with a cloth and let rest at room temperature for 2 hours, or until it triples in volume.

   Time: PT2H

   Temperature: 25°C

4. Shape the rolls

   Deflate the dough, divide into 8 pieces of 50 g each (weigh). Roll each piece into a disc about 1 cm thick, place on parchment paper, cover with a cloth and let rise for 30 minutes.

   Time: PT30M

5. Cook the rolls

   Heat a pan over medium‑low heat, cook each roll 2‑3 minutes per side until golden and cooked through.

   Time: PT10M

   Temperature: Feu moyen-doux

6. Marinate the chicken

   In a bowl, combine 400 g of sliced chicken breast, 40 ml of whole milk cream, salt, pepper, 1 c. à café turmeric, ginger, paprika, ground coriander, garlic powder, 1 c. à soupe chopped fresh coriander and parsley, then add a second teaspoon of paprika. Let marinate for at least 30 minutes (or overnight in the refrigerator).

   Time: PT30M

7. Prepare the spicy coating

   In a large bowl, mix 150 g of flour, 100 g of cornstarch, salt, pepper, ½ c. à soupe turmeric, ½ c. à soupe paprika, 1 c. à soupe sweet chili sauce, 1 c. à café garlic powder, 1 c. à café ground coriander and 1‑2 c. à soupe of the same chicken marinade. Rub with fingertips until a sandy texture is achieved.

   Time: PT5M

8. Coat and fry the chicken

   Dredge each marinated chicken slice in the coating, pressing well. Heat 500 ml of sunflower oil to 170 °C, fry the pieces 3‑4 minutes per side until golden and crispy. Drain on a rack or paper towels.

   Time: PT10M

   Temperature: 170°C

9. Prepare the sweet chili sauce

   In a saucepan, combine 4 c. à soupe sweet chili sauce, 4 c. à soupe ketchup, 1 c. à soupe Sriracha sauce and 2 c. à soupe water. Bring to a boil, reduce heat and let thicken for 3‑4 minutes.

   Time: PT5M

   Temperature: Ébullition

10. Prepare the white sauce

    In a bowl, mix 4 c. à soupe thick sour cream, 1 c. à soupe mayonnaise, 1 c. à café Dijon mustard, 1 c. à café garlic powder, salt, pepper and 1 c. à soupe finely chopped pickles. Adjust seasoning.

    Time: PT3M

11. Assemble the sandwich

    Cut each roll in half. On the bottom, place a batavia leaf, a tablespoon of white sauce, some pieces of crispy chicken, drizzle with sweet chili sauce, add a slice of cheddar cheese and close with the top half of the roll. Lightly melt the cheese in a pan if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Dry baker's yeast: Fresh yeast (20 g)
• Instead of Sugar: Honey (½ c. à soupe)
• Instead of Sunflower oil: Light olive oil
• Instead of Plain yogurt: Quark
• Instead of Chicken breast: Turkey cutlet
• Instead of Whole milk cream: Whole milk + butter
• Instead of Ground ginger: Fresh grated ginger (½ c. à café)
• Instead of Sweet paprika: Mild chili
• Instead of Ground coriander: Cumin (½ c. à café)
• Instead of Garlic powder: Fresh garlic (1 gousse)
• Instead of Fresh coriander: Flat parsley
• Instead of Flat parsley: Coriander
• Instead of Cornstarch: Potato starch
• Instead of Sweet chili sauce: Sriracha + honey (½ c. à soupe)
• Instead of Sunflower oil (for frying): Peanut oil
• Instead of Sweet chili sauce: Sriracha + honey
• Instead of Sriracha sauce: Red pepper sauce
• Instead of Thick sour cream: 0% quark
• Instead of Mayonnaise: Plain yogurt
• Instead of Dijon mustard: Mild mustard
• Instead of Pickles: Capers
• Instead of Batavia lettuce leaves: Iceberg lettuce
• Instead of Cheddar-type cheese slice: Raclette cheese

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Rolling pin
• Parchment paper
• Clean kitchen cloth
• Frying pan (crepe pan)
• Medium saucepan
• Wooden spatula
• Kitchen tongs

Critical Steps — Do Not Skip

• First rise of the dough (2 h) – the dough must triple in volume.
• Rub the coating with fingers to obtain the right texture.
• Fry the chicken at 170 °C – crucial temperature for crispness without burning.

Chef Tips from the Video

• Use a lightly floured rolling pin to prevent the dough from sticking.
• For an even softer bread, lightly spray water on top before the second rise.
• Sprinkle a few sesame seeds on the bread before cooking for extra texture.

Troubleshooting

Storage

Refrigerator: Baked rolls keep for 2 days in a paper bag or plastic wrap. Fried chicken keeps 2 days in the refrigerator, reheated in the oven to retain crunch.

Freezer: Unfilled rolls freeze for 1 month, individually wrapped. Fried chicken freezes for 1 month, thaw in the refrigerator before reheating.

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator; bring to room temperature before the second rise.
• Marinate the chicken overnight for more flavor.
• The sauces (chili and white) keep for 3 days in the refrigerator.