Cheesy Dynamite Chicken Buns (Print-Friendly Version)

Buns packed with spicy chicken, gooey cheese, and creamy sauce. Ideal for gatherings or a savory treat.

# Ingredients List:

→ Dough

01 - 64.3 ml water, lukewarm
02 - 171.4 ml milk, lukewarm
03 - 12.9 g honey
04 - 7.7 g instant yeast
05 - 0.86 whole egg, beaten
06 - 25.7 ml sunflower oil
07 - 514.3 g plain flour
08 - 6.9 g salt
09 - 21.4 g butter, softened

→ Topping

10 - 34.3 g Parmesan cheese, finely grated
11 - 1.7 g cayenne powder
12 - 1.3 g onion powder
13 - 0.86 g black pepper powder

→ Chicken Mixture

14 - 600 g chicken fillet, cut into pieces
15 - 4.3 g salt
16 - 2.6 g onion powder
17 - 2.6 g garlic powder
18 - 3.4 g cayenne powder
19 - 1.3 g black pepper powder
20 - 12.9 g sambal oelek
21 - 8.6 ml soy sauce
22 - 0.86 whole egg, beaten

→ Extra

23 - Milk, for brushing

→ Cornstarch Mixture

24 - 128.6 g cornstarch
25 - 1.7 g salt
26 - 1.3 g black pepper powder
27 - 2.6 g onion powder

→ Sauce

28 - 102.9 g mayonnaise
29 - 64.3 g chili sauce
30 - 17.1 g sambal oelek

# How to Make It:

01 - Combine lukewarm water, lukewarm milk, honey, and instant yeast in a large bowl. Mix thoroughly and allow to stand for 5 minutes until foamy.
02 - Incorporate the beaten egg and sunflower oil into the yeast mixture. Add flour, salt, and softened butter. Knead 10–12 minutes by hand, or 8–10 minutes in a stand mixer, until a smooth, elastic dough forms. Cover and let rise for 1 hour or until doubled in size.
03 - In a small bowl, blend Parmesan, cayenne, onion powder, and black pepper until evenly combined. Set aside.
04 - Rinse and cut chicken fillet into pieces. Combine with salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and beaten egg in a bowl. Mix well, cover, and refrigerate for at least 1 hour.
05 - Deflate the dough and divide into 14 equal pieces, approximately 70 g each. Shape each into a round ball.
06 - Roll each dough ball into a rectangle, about 15 x 13 cm. Fold each rectangle in half.
07 - Lightly brush the surface of each folded dough piece with milk.
08 - Dip one side of each dough piece into the prepared Parmesan mixture.
09 - Arrange the dough on a parchment-lined baking sheet. Make shallow cuts in the surface, cover, and let rise 30 minutes or until doubled in volume.
10 - Bake in a preheated oven at 200°C for 12–15 minutes until golden brown. Allow to cool slightly.
11 - In a separate bowl, mix cornstarch, salt, black pepper, and onion powder until uniform.
12 - Remove marinated chicken from the refrigerator. Dredge each piece thoroughly in the cornstarch mixture and set aside on parchment.
13 - Heat a shallow layer of sunflower oil in a skillet to 175°C. Fry chicken pieces in batches until golden brown and cooked through. Drain on paper towels.
14 - In a bowl, stir together mayonnaise, chili sauce, and sambal oelek to form a creamy, spicy sauce.
15 - Combine the fried chicken with the sauce, coating evenly.
16 - Slice buns open and fill generously with fresh vegetables of choice, sauced chicken, and extra sauce as desired. Serve immediately.

# Extra Tips:

01 - Ensure the milk is no hotter than 37–40°C to avoid deactivating the yeast.
02 - For optimal flavor, marinate the chicken at least 1 hour or overnight.
03 - Use a thermometer to maintain frying oil at 175°C for best results.
04 - For a lighter texture, knead until the dough passes the windowpane test.
05 - Adjust sambal for desired level of heat; add lime juice for freshness.

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