Description

These Cheesy Dynamite Chicken Buns are a bold and flavorful treat featuring crispy golden buns filled with spicy, juicy chicken, topped with a cheesy kick and a tangy, saucy punch. Perfect for parties, snacks, or impressing friends, these buns combine soft, fluffy dough with a spicy chicken filling and a deliciously sauced finish that will make your taste buds dance.

Ingredients

Dough

75 ml water
200 ml milk
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 filet
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

Extra

milk (for brushing)

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

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Instructions

Prepare the dough: Warm the milk to 37-40°C and combine with water, honey, instant yeast, egg, and sunflower oil. Mix with flour, salt, and butter. Knead the dough for 8-10 minutes using a stand mixer or 10-12 minutes by hand until smooth and elastic. Let it rise until doubled in size, around 1-2 hours.
Marinate the chicken: Cut chicken fillets into small pieces or strips. In a bowl, combine with salt, onion powder, garlic powder, cayenne powder, black pepper powder, sambal oelek, soy sauce, and egg. Mix thoroughly and refrigerate to marinate for at least 1-2 hours, preferably overnight for stronger flavor.
Prepare the cornstarch coating: Mix cornstarch with salt, black pepper, and onion powder. Coat the marinated chicken pieces evenly in this mixture to ensure a crisp exterior when fried.
Fry the chicken: Heat oil to 175°C. Fry the coated chicken pieces until golden brown and fully cooked inside. Remove and drain on paper towels to remove excess oil.
Divide and shape the dough: Once risen, punch down the dough and divide into 14 equal portions. Flatten each portion and place a portion of fried chicken in the center, then enclose the dough around the filling, sealing the edges well to form buns.
Add toppings and bake: Place buns on a baking tray. Brush with milk for a shiny crust. Mix Parmesan cheese, cayenne powder, onion powder, and black pepper powder and sprinkle evenly on top of each bun. Bake in a preheated oven at 180°C (356°F) for 18-20 minutes or until golden brown and cooked through.
Prepare the sauce: Mix mayonnaise, chili sauce, and sambal oelek together until smooth. Adjust spiciness with more or less sambal or add a bit of lime juice for extra freshness.
Serve: Allow buns to cool slightly. Serve warm with the prepared spicy sauce on the side or drizzled on top for an extra punch of flavor.

Notes

Ensure the milk temperature is around 37-40°C; too hot milk will kill the yeast, preventing the dough from rising properly.
If using a stand mixer, knead for 8-10 minutes; if kneading by hand, 10-12 minutes is ideal.
Marinate the chicken for at least 1-2 hours in the fridge for deeper flavor; overnight marination is best.
Cut chicken into small strips to ensure even cooking and easier filling of buns.
Maintain oil temperature at 175°C when frying chicken to avoid burnt exterior or raw interior.
Adjust sambal oelek quantity in sauce to control spiciness; add lime juice for freshness if desired.