Cheesy Dynamite Chicken Buns Recipe

Introduction

Get ready for a flavor explosion with these Cheesy Dynamite Chicken Buns! Crispy, golden bread surrounds juicy, spicy chicken, topped with a cheesy kick and a saucy punch. Perfect for parties, snacks, or impressing friends, these buns bring excitement to every bite.

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

Instructions

1. Step 1: Combine lukewarm water, lukewarm milk, honey, and instant yeast in a bowl. Mix well and let it sit for 5 minutes until foamy.
2. Step 2: Add the beaten egg and sunflower oil to the yeast mixture. Mix well, then add flour, salt, and butter. Knead for 10-12 minutes until a smooth, cohesive dough forms. Cover and let rise in a warm place for 1 hour or until doubled in size.
3. Step 3: In a small bowl, mix Parmesan cheese, cayenne powder, onion powder, and black pepper. Set aside.
4. Step 4: Wash and cut chicken fillets into pieces. In a large bowl, combine chicken with salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and beaten egg. Mix well, cover, and refrigerate for at least 1-2 hours, preferably overnight.
5. Step 5: Punch down the dough and divide it into 14 equal pieces, about 70 grams each. Shape each into a ball.
6. Step 6: Roll each ball into a rectangle approximately 15 x 13 cm and fold it in half.
7. Step 7: Brush the dough surface with milk.
8. Step 8: Dip one side of each dough piece into the prepared Parmesan mixture.
9. Step 9: Place the dough on a baking sheet lined with parchment paper. Make a few slashes on top of each bun and let them rise for 30 minutes or until doubled in size.
10. Step 10: Preheat the oven to 200 ℃ (392 °F). Bake the buns for 12-15 minutes until golden brown. Watch carefully as oven temperatures vary.
11. Step 11: In a bowl, combine cornstarch, salt, black pepper, and onion powder for coating the chicken.
12. Step 12: Thoroughly coat the marinated chicken pieces in the cornstarch mixture and place on parchment paper.
13. Step 13: Heat sunflower oil in a skillet over medium heat (175 ℃ / 350 °F). Fry the chicken pieces until golden brown and cooked through. Drain on paper towels.
14. Step 14: Mix mayonnaise, chili sauce, and sambal oelek in a bowl to make the spicy sauce.
15. Step 15: Toss the fried chicken in the spicy sauce until evenly coated.
16. Step 16: Fill the baked buns with the saucy chicken and, if desired, fresh vegetables and extra sauce for an irresistible snack or meal.

Tips & Variations

• Make sure the milk is around 37-40°C (lukewarm). Too hot milk kills the yeast and prevents the dough from rising properly.
• If using a stand mixer, knead the dough 8-10 minutes at medium speed; otherwise, knead by hand for 10-12 minutes.
• Marinate chicken in the fridge overnight for deeper flavor.
• Cut chicken into smaller pieces or strips so they cook evenly and fit smoothly into the buns.
• Check oil temperature with a thermometer; 175 ℃ is ideal to avoid burning the chicken outside while keeping it raw inside.
• Adjust sambal oelek in the sauce to control spiciness, and add a splash of lime juice for fresh brightness.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days. You can also refrigerate them for 3-4 days; reheat gently in an oven or toaster oven to keep the crust crisp. The fried chicken is best enjoyed fresh but can be reheated in a pan over medium heat to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, you can substitute regular active dry yeast, but you’ll need to proof it first in warm water before mixing. Adjust rising time accordingly as it may take slightly longer.

What can I use instead of sambal oelek?

If you don’t have sambal oelek, you can use sriracha, chili garlic sauce, or any hot chili paste you prefer. Adjust quantities to your taste and spice tolerance.

Delicious Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

Cheesy Dynamite Chicken Buns are irresistible savory buns filled with spicy, saucy fried chicken and topped with a flavorful Parmesan and cayenne crust. These golden, fluffy rolls combine a soft yeast dough with a crispy, spicy chicken filling coated in a tangy chili mayonnaise sauce, making them a perfect snack or party treat that excites your taste buds with every bite.

• Author: Stella
• Prep Time: 1 hour 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 14 buns 1x
• Category: Snack
• Method: Baking
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Dough

• 75 ml water
• 200 ml milk (lukewarm, 37-40°C)
• 15 g honey
• 9 g instant yeast
• 1 egg (beaten)
• 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, cut into pieces
• 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 (beaten)

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)
• sunflower oil (for frying, about 175 ℃)

Instructions

1. Activate Yeast: In a deep bowl, combine lukewarm milk (37-40°C), lukewarm water, honey, and instant yeast. Mix well and let it rest for 5 minutes until foamy.
2. Prepare Dough: Add beaten egg and sunflower oil to the yeast mixture and mix thoroughly. Then incorporate flour, salt, and butter. Knead by hand for 10-12 minutes or using a stand mixer on medium speed for 8-10 minutes until a smooth, cohesive dough forms. Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
3. Mix Topping: In a separate bowl, combine Parmesan cheese, cayenne powder, onion powder, and black pepper. Stir well and set aside.
4. Prepare Chicken Marinade: Wash and cut the chicken filet into small pieces. Place in a deep bowl and add salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and the beaten egg. Mix thoroughly to coat the chicken pieces evenly. Cover and refrigerate for at least 1-2 hours or ideally overnight for deeper flavor.
5. Divide Dough: Deflate the risen dough and divide it into 14 equal portions, approximately 70 grams each. Shape each piece into a ball.
6. Shape Dough: Roll each dough ball out into a rectangle approximately 15 x 13 cm (6 x 5 inches) and fold it in half.
7. Brush Dough: Lightly brush the surface of each folded dough piece with milk.
8. Add Topping: Dip one side of the dough piece into the prepared Parmesan topping mixture to coat it evenly.
9. Proof Rolls: Place the prepared dough pieces on a baking sheet lined with parchment paper, making a few shallow slashes on top for ventilation. Cover and let rise for 30 minutes until doubled in size.
10. Bake Rolls: Preheat the oven to 200°C (392°F). Bake the rolls for 12-15 minutes or until they are golden brown on top. Monitor closely as oven temperatures vary.
11. Prepare Cornstarch Coating: In a bowl, mix cornstarch, salt, black pepper powder, and onion powder evenly.
12. Coat Chicken: Remove chicken pieces from the marinade and thoroughly coat them in the cornstarch mixture. Place coated chicken on parchment paper while preparing oil.
13. Fry Chicken: Heat sunflower oil in a skillet to approximately 175°C (350°F). Fry the coated chicken pieces until golden brown and cooked through. Drain on paper towels to remove excess oil.
14. Make Sauce: In a bowl, combine mayonnaise, chili sauce, and sambal oelek. Mix until smooth and uniform.
15. Combine Chicken and Sauce: Toss the fried chicken pieces in the chili mayonnaise sauce until well coated.
16. Assemble Buns: Slice open the warm cheesy rolls, fill them with the saucy fried chicken and fresh vegetables if desired, and add extra sauce to taste. Serve immediately for a delicious, spicy snack or meal.

Notes

• Ensure milk temperature is between 37-40°C to avoid killing the yeast.
• Knead dough for 10-12 minutes manually or 8-10 minutes with a stand mixer for best texture.
• Marinate chicken overnight for maximum flavor absorption.
• Cut chicken into uniform smaller pieces for even cooking and fitting inside buns.
• Maintain oil temperature at 175°C during frying to prevent burning the exterior before the interior cooks.
• Adjust sambal quantity in sauce and chicken marinade to control spiciness according to preference.
• Adding a squeeze of lime juice to the sauce can add a fresh tangy note.
• Bake rolls until golden brown but watch carefully due to oven variations.

Keywords: cheesy buns, dynamite chicken, spicy chicken buns, fried chicken sandwich, homemade buns, party snack, chili mayonnaise sauce