Print

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/cheesy-dynamite-chicken-buns-recipe/