Cheesy Dynamite Chicken Buns

Cheesy Dynamite Chicken Buns are the ultimate crowd-pleaser for cozy gatherings or weekend fun. Fluffy bread envelopes crispy, spicy chicken and creamy sauce all finished with a cheesy crust—each bun a delicious surprise. Making these from scratch fills your kitchen with that irresistible fresh-baked aroma and delivers a fusion of comfort and zing you will want to revisit again and again.

I first tested this recipe for a movie night spread and the cheesy buns disappeared instantly. Ever since they have become a star at my family’s potlucks and game days.

Ingredients

• Water: adds the needed hydration for flexible soft dough. Use filtered water for best results
• Whole milk: ensures a tender texture. Choose fresh milk not UHT
• Honey: brings gentle sweetness that wakes up the yeast. Go for raw honey if you can
• Instant yeast: gives a quick reliable rise. Check expiration date before using
• Egg: enriches the dough making it fluffy and gives structure. Use farm-fresh or organic for deeper flavor
• Sunflower oil: helps keep the dough moist and soft. Any neutral oil can substitute
• All-purpose flour: forms the base. Use unbleached flour for best texture and flavor
• Salt: seasons every layer. Sea salt or kosher gives more nuanced taste
• Butter: lends richness and a melt-in-your-mouth finish. Use European-style butter for more depth
• Parmesan cheese: forms a crisp cheesy crust. Pick a wedge and grate it yourself for maximum flavor
• Cayenne powder: adds bold heat. Fresh spices deliver stronger flavor
• Onion powder: boosts savory notes throughout both dough and filling
• Black pepper powder: sharpens and rounds out the taste
• Chicken filet: offers lean juicy protein. Choose breast or thigh according to preference
• Garlic powder: in the filling for extra depth
• Sambal oelek: brings a vibrant chili bite. Look for a brand with minimal additives
• Soy sauce: adds umami to the chicken. Use low sodium for a more controlled salt level
• Mayonnaise: brings creaminess to the sauce. Japanese-style or homemade mayonnaise works wonders
• Chili sauce: gives a sweet-spicy balance. Adjust to your desired heat level
• Cornstarch: creates extra-crispy chicken bites. Go for non-GMO cornstarch
• Parchment paper: keeps the buns from sticking to the tray and ensures even browning

Instructions

Prepare the Dough:

Combine lukewarm water and milk with honey and yeast in a large bowl Mix thoroughly and let rest five minutes This step activates the yeast so the buns are fluffy and light

Enrich and Knead:

Add the beaten egg and sunflower oil to the yeast mixture Stir in flour salt and butter Knead by hand for ten to twelve minutes until smooth and elastic Cover the bowl and let the dough rise in a warm spot for one hour or until doubled This slow rise gives your buns their airy texture

Make the Parmesan Topping:

In a small bowl combine grated Parmesan cayenne onion powder and black pepper Mix thoroughly and keep aside This cheesy blend will form a golden crust on every roll

Marinate the Chicken:

Cut chicken filet into bite-sized pieces and place in a bowl Add salt onion powder garlic powder cayenne black pepper sambal oelek soy sauce and the beaten egg Mix until every piece is well coated Cover and refrigerate for at least an hour Overnight marinating gives bold flavor

Shape The Dough:

Gently press down the risen dough to release air Divide it into fourteen equal balls Shape each into a neat round this ensures even baking

Roll and Fold:

Roll each ball into a rectangle about fifteen by thirteen centimeters Fold the dough over itself once This creates structure for holding the chicken filling

Milk Wash and Topping:

Brush the top of each rectangle with milk Then dip one side into the cheesy seasoning mixture This step gives every bun a crunchy golden layer

Final Rise:

Set the prepared rolls on a parchment-lined tray Slice the tops a few times with a sharp knife Let them rise again for thirty minutes until nearly double Fluffy bread needs this second rest

Bake the Buns:

Bake the buns in a preheated oven at two hundred degrees Celsius for about twelve to fifteen minutes until golden brown Each oven is unique so keep an eye to avoid overbaking

Prep the Chicken Coating:

Mix together cornstarch salt black pepper and onion powder Toss each marinated chicken piece until completely coated This coating guarantees crispiness

Fry the Chicken:

Heat sunflower oil in a skillet to medium-high Fry the chicken in batches until golden and crunchy Drain well on a plate lined with paper towels This preserves their crunch

Mix the Sauce:

In a clean bowl combine mayonnaise chili sauce and sambal oelek Whisk until smooth Adjust spice level as needed

Toss Chicken in Sauce:

Add the crispy chicken to the bowl with the sauce Toss to coat each piece generously

Assemble and Serve:

Split open each warm bun Fill with sauced chicken fresh vegetables and an optional extra dollop of sauce Serve immediately while everything is hot

I have a soft spot for the sambal oelek in this recipe I love the depth and gentle heat it brings and my little brother always licks the spoon after I stir it into the sauce We have made these buns for birthdays and picnics and that spicy-savory aroma always means celebration in our family

Storage Tips

Cool the buns completely before storing. Place them in an airtight container at room temperature for up to two days or refrigerate for up to five days. For longer storage, wrap individually in foil put in a freezer bag and freeze for up to three months. Thaw and reheat gently in the oven for best results.

Ingredient Substitutions

Swap out chicken filet for thigh meat if you want more juiciness. In a pinch, any melty cheese can stand in for Parmesan but the real thing brings unmatched crispness. Use Greek yogurt in place of mayonnaise for a tangy lighter sauce or your favorite hot sauce for a different kind of kick.

Serving Suggestions

Pile in extra lettuce thinly sliced cucumber or radish for crunch. For a fresh twist, top with chopped fresh herbs like cilantro or parsley. Serve these buns with a simple green salad for a full meal or slice and serve on a party platter.

Cultural and Seasonal Notes

These buns fit a modern fusion table blending Asian-inspired spicy chicken with a classic European cheese roll. Make them in summer with chili peppers from your garden or in winter to warm up any gathering. Our family often saves them for iftar or as a showstopper for weekend brunch.

Seasonal Adaptations

Use fresh garden herbs mixed into the dough for spring flavor Swap the fried chicken for roast chicken in summer and serve at picnics Stir in pumpkin puree for autumn and top with smoked paprika

Success Stories

Many friends have made these buns ahead for big celebrations with rave reviews The most successful parties always include a basket of these on the table One friend shared that the recipe turned her picky eater into a cheese and spice lover overnight

Freezer Meal Conversion

Bake the buns then cool and freeze individually Stuff with pre-cooked saucy chicken and reheat in the oven straight from the freezer for homemade fast food on busy nights

Enjoy every bite—these buns will become your new go-to for parties and cozy weekends. Serve hot and savor the comfort with a kick.

Recipe FAQs

→ What type of cheese works best for these buns?

Mozzarella melts beautifully inside these buns, but you can also try cheddar or a blend for extra flavor.

→ Can the chicken filling be made in advance?

Yes, preparing the spicy chicken filling ahead of time allows flavors to develop and makes assembly quicker.

→ How can I make the buns spicier or milder?

Adjust the amount of chili sauce or powder in the sauce to control spice levels to your taste preference.

→ Are these buns freezer-friendly?

Once fully cooled, store buns in an airtight container and freeze. Reheat in the oven for best texture.

→ What can I serve with these chicken buns?

Pair them with fresh salad, dipping sauce, or tangy pickles for a balanced meal or snack.