Spicy Crispy Chicken Sandwich (Chicken Crispy Motl)

Ingredients

• 450 g All-purpose flour (For the roll dough)
• 10 g Active dry yeast
• 30 g Sugar
• 200 ml Warm water
• 25 ml Sunflower oil
• 75 g Plain yogurt (Adds softness to the dough)
• 10 g Salt
• 400 g Chicken breast (Cut into thin slices)
• 400 ml Heavy cream (Marinade base)
• 5 ml Ground turmeric (1 tsp)
• 5 ml Ground ginger (1 tsp)
• 10 ml Paprika (2 tsp)
• 5 ml Ground coriander (1 tsp)
• 5 ml Garlic powder (1 tsp)
• 15 ml Fresh chopped parsley (1 tbsp)
• 150 g Flour (coating)
• 100 g Cornstarch
• 5 g Salt (coating)
• 5 g Pepper (coating)
• 7.5 ml Turmeric (coating) (0.5 tbsp)
• 7.5 ml Paprika (coating) (0.5 tbsp)
• 15 ml Sweet chili sauce (coating) (1 tbsp)
• 5 ml Garlic powder (coating) (1 tsp)
• 15 ml Ground coriander (coating) (1 tbsp)
• 500 ml Frying oil (sunflower) (For frying the tenders)
• 60 ml Sweet chili sauce (spicy sauce) (4 tbsp)
• 60 ml Ketchup (4 tbsp)
• 15 ml Sriracha sauce (1 tbsp)
• 15 ml Water (spicy sauce) (1 tbsp)
• 60 ml Thick sour cream (4 tbsp)
• 15 ml Mayonnaise (1 tbsp)
• 5 ml Dried dill (1 tsp)
• 5 ml Garlic powder (white sauce) (1 tsp)
• 30 ml Sliced pickles (2 tbsp)
• 4 Batavia lettuce leaves (For assembly)
• 12 Homemade rolls (Rolls of 50 g each, prepared according to the first part of the video)

Instructions

1. Prepare the roll dough

   In a bowl, make a well, pour in the yeast, sugar and a little warm water (≈ 30 ml). Mix until dissolved, then add the remaining warm water, oil, yogurt, salt and flour. Knead with fingertips, then knead for 3 minutes until a supple dough forms that no longer sticks.

   Time: PT15M

2. First rise

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

   Time: PT2H

   Temperature: 25°C

3. Shape the rolls

   Punch down the dough, divide it into 50 g pieces using a scale. Roll each piece into a ball, flatten to 0.5 cm thickness with a rolling pin, place on parchment paper, cover with a cloth and let rise for 30 minutes.

   Time: PT15M

4. Cooking the rolls

   Heat a non‑stick skillet over medium‑low heat. Cook each roll 2‑3 minutes per side until golden and cooked through. Turn regularly.

   Time: PT10M

   Temperature: feu moyen‑doux

5. Marinate the chicken

   In a bowl, combine the heavy cream, salt, pepper, turmeric, ginger, paprika, ground coriander, garlic powder and chopped parsley. Add the chicken slices and marinate for at least 30 minutes (or overnight in the refrigerator).

   Time: PT5M

6. Prepare the coating mixture

   In a large bowl, combine the flour, cornstarch, salt, pepper, turmeric, paprika, sweet chili sauce, garlic powder, ground coriander and 1‑2 tbsp of the chicken marinade. Rub with fingertips until a sandy texture forms.

   Time: PT5M

7. Coat and fry the tenders

   Drain the chicken slices, roll them in the coating mixture, then plunge into oil preheated to 170 °C. Fry 3‑4 minutes per side until golden and crispy. Drain on a rack or paper towels.

   Time: PT10M

   Temperature: 170°C

8. Spicy chili sauce

   In a small saucepan, combine the sweet chili sauce, ketchup, Sriracha sauce and water. Bring to a boil then reduce until thickened (about 3 minutes).

   Time: PT5M

   Temperature: ébullition

9. Homemade white sauce

   In a bowl, whisk the thick sour cream, mayonnaise, salt, pepper, dill, garlic powder and sliced pickles until smooth.

   Time: PT5M

10. Assembling the sandwich

    Slice each roll in half. Place a batavia leaf, a tablespoon of white sauce, then a coated tender, finally drizzle with spicy chili sauce. Close the roll and, if desired, add a slice of melted cheddar cheese quickly in the pan.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

28 g

Carbohydrates

55 g

Fat

24 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Bread flour
• Instead of Active dry yeast: Fresh yeast (20 g)
• Instead of Sugar: Honey (15 g), Maple syrup (15 ml)
• Instead of Sunflower oil: Mild olive oil, Canola oil
• Instead of Plain yogurt: Quark, Light sour cream
• Instead of Chicken breast: Turkey cutlet
• Instead of Heavy cream: 30% cream
• Instead of Ground turmeric: Mild saffron
• Instead of Ground ginger: Fresh grated ginger (5 g)
• Instead of Paprika: Sweet pepper
• Instead of Ground coriander: Fresh coriander (10 g)
• Instead of Garlic powder: Fresh garlic (1 g)
• Instead of Fresh chopped parsley: Fresh coriander
• Instead of Flour (coating): Rice flour (for gluten‑free version)
• Instead of Cornstarch: Potato starch
• Instead of Sweet chili sauce (coating): Mild sriracha sauce
• Instead of Frying oil (sunflower): Peanut oil, Canola oil
• Instead of Sweet chili sauce (spicy sauce): Hoisin sauce
• Instead of Ketchup: Diluted tomato paste
• Instead of Sriracha sauce: Red chili sauce
• Instead of Thick sour cream: 0% fat quark
• Instead of Mayonnaise: Thick plain yogurt
• Instead of Dried dill: Fresh parsley
• Instead of Sliced pickles: Capers
• Instead of Batavia lettuce leaves: Iceberg lettuce
• Instead of Homemade rolls: Store‑bought hamburger buns

Equipment Needed

• Large bowl
• Kitchen scale
• Rolling pin
• Parchment paper
• Clean kitchen towel
• Crepe pan or non‑stick skillet
• Deep fryer or deep saucepan
• Wooden spatula
• Saucepan
• Whisk
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• First dough rise (2 h) – essential for volume.
• Rub the coating mixture to achieve a texture that replaces breadcrumbs.
• Fry the tenders at 170 °C without overcrowding the pan.

Chef Tips from the Video

• Lightly sprinkle the rolls with cornmeal before cooking for an even softer texture.
• Add a thin slice of pickle to the sandwich for a tangy contrast.
• Use a cast‑iron pan for better heat distribution when cooking the rolls.

Troubleshooting

Storage

Refrigerator: The rolls can be kept 2‑3 days in a paper bag. The tenders keep for 2 days in an airtight container.

Freezer: The rolls and tenders freeze separately for 1‑2 months. Reheat in the oven at 180 °C for 10 minutes.

Room temperature: Consume the sandwiches immediately; they lose their crispness after 1‑2 hours.

Make-Ahead Tips

• Prepare the roll dough the day before and let it rise in the refrigerator; bring to room temperature before cooking.
• Marinate the chicken overnight for more flavor.
• The sauces keep for 3 days in the refrigerator; prepare ahead.