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