Tingly Sesame and Soy Chicken Rolls Content

The perfect party starter—fun to eat and packed with savory, tingly flavors, these easy-to-make rolls will impress any guest. Serve warm, and take them to the next level with a Chili Crunch Hot Honey dipping sauce.

We're kicking it in the kitchen with our friend Kasim Hardaway, @kasimjhardaway, for easy, flavorful dishes all month long. Kasim developed home cook-friendly recipes packed with our pantry essentials. Each one is perfect for your spring gatherings and potlucks—and you'll be craving them all on repeat. Serves 8-10.

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Remove puff pastry from freezer and allow to thaw. As it thaws, prepare filling. To the bowl of a food processor, combine ground chicken, 1 egg, ginger, garlic, Momofuku Toasted Sesame Oil, Momofuku Tamari, Momofuku Tingly Seasoned Salt, cilantro, and 1½-2 tablespoons Momofuku Chili Crunch Hot Honey. Place in the refrigerator.

When ready to assemble rolls, preheat the oven to 400°F. Lightly coat your counter with flour and roll out puff pastry; just a few rolls to loosen it up. Cut each sheet in half lengthwise. Divide filling into 4 equal parts and shape into logs along the center of each puff pastry segment.

Whisk the remaining egg in a bowl. Brush sides of the puff pastry and roll over to seal. Brush outside of puff pastry and then slice each log into 4 or 5 individual rolls. Top with sesame seeds and a bit of flaky salt.

Place rolls on a parchment lined baking sheet, bake for 23-25 minutes. Serve with warmed Momofuku Chili Crunch Hot Honey or a Chili Crunch Hot Honey mayo for dipping. To make Chili Crunch Hot Honey mayo, measure ½ cup of kewpie mayo and add Chili Crunch Hot Honey in 1 tablespoon increments until desired flavor is reached.