These Spicy Chicken Parmesan Rolls feature soft, homemade dough filled with a flavorful, spicy chicken mixture, topped with a zesty Parmesan and spice blend. Perfect as a snack or meal, they’re easy to prepare and serve up to 14 people.
Why You’ll Love This Recipe
This recipe combines freshly baked bread with a juicy, well-seasoned chicken filling and a bold, cheesy topping. The dough is soft yet sturdy enough to hold the spicy chicken, creating a satisfying balance of flavors and textures. It’s a great option for parties, family meals, or anytime you want a tasty, handheld dish with a kick.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
75 ml water
200 ml milk (37-40°C)
15 g honey
9 g instant yeast
1 egg
30 ml sunflower oil
600 g flour
8 g salt
25 g butter
Topping:
40 g Parmesan cheese
2 g cayenne powder
1.5 g onion powder
1 g black pepper powder
Chicken Mixture:
700 g chicken fillet, cut into small pieces or strips
5 g salt
3 g onion powder
3 g garlic powder
4 g cayenne powder
1.5 g black pepper powder
15 g sambal oelek
10 ml soy sauce
1 egg
Cornstarch Mixture:
150 g cornstarch
2 g salt
1.5 g black pepper powder
3 g onion powder
Sauce:
120 g mayonnaise
75 g chili sauce
20 g sambal oelek
Extra:
Milk (for brushing dough)
Directions
Prepare the Dough: Warm milk to 37-40°C and combine with water, honey, instant yeast, egg, sunflower oil, flour, salt, and butter. Knead by hand (10-12 minutes) or with a stand mixer (8-10 minutes) until smooth. Let dough rise until doubled in size.
Marinate the Chicken: Mix chicken pieces with salt, onion powder, garlic powder, cayenne powder, black pepper powder, sambal oelek, soy sauce, and egg. Marinate in the fridge for at least 1-2 hours, preferably overnight.
Prepare Cornstarch Coating: Mix cornstarch with salt, black pepper, and onion powder. Coat the marinated chicken pieces evenly with this mixture.
Cook Chicken: Fry chicken in oil heated to 175°C until cooked through and golden. Use a thermometer to maintain oil temperature to avoid burning.
Assemble Rolls: Roll out the dough and cut into portions. Place cooked chicken pieces inside each portion, roll or fold as desired. Brush tops with milk.
Add Topping: Combine Parmesan, cayenne powder, onion powder, and black pepper powder. Sprinkle this mixture over the dough rolls.
Bake: Bake rolls until golden and cooked through.
Prepare Sauce: Mix mayonnaise, chili sauce, and sambal oelek to serve alongside or drizzle over rolls.
Adjust sambal oelek in chicken and sauce to control spiciness.
Add lime juice to the sauce for a refreshing twist.
Substitute chicken with turkey or tofu for alternative fillings.
Add fresh herbs like parsley or cilantro to the chicken mixture for added freshness.
Use different cheese varieties in the topping for varied flavor.
Storage/Reheating
Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C until warmed through to retain crispiness.
Sauce can be stored separately in the fridge for up to a week.
FAQs
Can I use regular milk instead of warm milk for the dough?
Warm milk activates the yeast properly; using cold milk may slow the rising process.
How long should I let the dough rise?
Let the dough rise until it doubles in size, usually about 1 hour in a warm place.
Can I marinate the chicken longer than overnight?
Marinating overnight is ideal; longer than 24 hours may affect texture.
What if I don’t have a thermometer for the oil?
Heat oil on medium and test by dropping a small piece of bread—if it browns in about 60 seconds, the oil is ready.
Can I bake the chicken instead of frying?
Yes, baking is possible but frying gives a better crispy texture.
Is this recipe suitable for freezing?
You can freeze cooked rolls wrapped tightly for up to 1 month; thaw and reheat before serving.
How spicy are these rolls?
They have a moderate heat level that can be adjusted by modifying the amount of sambal oelek.
Can I prepare the sauce in advance?
Yes, the sauce can be made ahead and stored in the fridge.
What can I serve with these rolls?
They go well with fresh salad, coleslaw, or steamed vegetables.
Can I substitute the butter in the dough?
Sunflower or vegetable oil can replace butter but will change the texture slightly.
Conclusion
Spicy Chicken Parmesan Rolls are a delicious combination of soft homemade bread, spicy and juicy chicken filling, and a cheesy, flavorful topping. Perfect for large gatherings or family meals, these rolls offer a satisfying, flavorful bite with a hint of heat and are sure to become a favorite.
Spicy Chicken Parmesan Rolls are soft, homemade bread rolls filled with flavorful, spicy chicken and topped with a bold Parmesan spice blend—perfect for snacks or meals.
Ingredients
Dough:
75 ml water
200 ml milk (37-40°C)
15 g honey
9 g instant yeast
1 egg
30 ml sunflower oil
600 g flour
8 g salt
25 g butter
Topping:
40 g Parmesan cheese
2 g cayenne powder
1.5 g onion powder
1 g black pepper powder
Chicken Mixture:
700 g chicken fillet, cut into pieces or strips
5 g salt
3 g onion powder
3 g garlic powder
4 g cayenne powder
1.5 g black pepper powder
15 g sambal oelek
10 ml soy sauce
1 egg
Cornstarch Mixture:
150 g cornstarch
2 g salt
1.5 g black pepper powder
3 g onion powder
Sauce:
120 g mayonnaise
75 g chili sauce
20 g sambal oelek
Extra: Milk (for brushing dough)
Instructions
Warm the milk to 37-40°C. In a bowl, combine warm milk, water, honey, yeast, egg, sunflower oil, flour, salt, and butter. Knead the dough until smooth (10-12 minutes by hand or 8-10 minutes in a mixer).
Cover and let the dough rise in a warm place until doubled in size, about 1 hour.
In another bowl, mix the chicken pieces with salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and egg. Marinate in the fridge for at least 1-2 hours or overnight.
Prepare the cornstarch mixture by combining cornstarch, salt, black pepper, and onion powder. Coat the marinated chicken evenly with this mixture.
Heat oil to 175°C and fry the coated chicken until golden and fully cooked. Drain on paper towels.
Roll out the risen dough and divide into 14 portions. Fill each with fried chicken pieces, shape into rolls, and place on a baking sheet.
Brush the tops with milk. Mix Parmesan, cayenne, onion powder, and black pepper, and sprinkle over the rolls.
Bake in a preheated oven at 180°C until golden and cooked through, about 20-25 minutes.
Meanwhile, mix mayonnaise, chili sauce, and sambal oelek to make the sauce.
Serve rolls warm with the sauce on the side or drizzled on top.
Notes
Adjust sambal oelek in chicken and sauce to control spice level.
Add lime juice to the sauce for brightness.
Substitute chicken with turkey or tofu.
Add fresh herbs to the chicken mix for extra flavor.
Try different cheeses for topping variety.
Reheat leftovers in the oven to keep crispiness.
Sauce can be made ahead and stored for up to a week.
Use a thermometer to maintain frying oil temperature.
