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Cheesy Dynamite Chicken Buns

Cheesy Dynamite Chicken Buns

These Cheesy Dynamite Chicken Buns are flavor-packed bombs of joy — soft, golden bread filled with crispy, spicy chicken, all slathered in a creamy chili sauce and topped with a cheesy kick. Perfect for parties, snacks, or making your weekday meal feel like a win.
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Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 2 hours 45 minutes
Servings: 14 buns
Course: Main Course
Cuisine: Fusion, Street Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 75 ml Water Lukewarm
  • 200 ml Milk Lukewarm
  • 15 g Honey
  • 9 g Instant yeast
  • 1 medium Egg Beaten
  • 30 ml Sunflower oil
  • 600 g All-purpose flour
  • 8 g Salt
  • 25 g Unsalted butter Room temperature
Topping
  • 40 g Parmesan cheese Grated
  • 2 g Cayenne powder
  • 1.5 g Onion powder
  • 1 g Black pepper
Chicken Mixture
  • 700 g Chicken fillet Cut into strips
  • 5 g Salt
  • 3 g Onion powder
  • 3 g Garlic powder
  • 4 g Cayenne powder
  • 1.5 g Black pepper
  • 15 g Sambal oelek
  • 10 ml Soy sauce
  • 1 medium Egg Beaten
Cornstarch Mixture
  • 150 g Cornstarch
  • 2 g Salt
  • 1.5 g Black pepper
  • 3 g Onion powder
Sauce
  • 120 g Mayonnaise
  • 75 g Chili sauce
  • 20 g Sambal oelek
Extras
  • Milk For brushing

Equipment

  • Mixing Bowls
  • Oven
  • Stand mixer (optional)
  • Skillet or deep pan
  • Baking Sheet
  • Rolling Pin
  • Thermometer

Method
 

  1. In a bowl, mix lukewarm water, milk, honey, and yeast. Let sit for 5 minutes.
  2. Add beaten egg and oil. Stir in flour, salt, and butter. Knead until smooth. Let rise for 1 hour.
  3. Mix topping ingredients in a small bowl and set aside.
  4. Combine all chicken marinade ingredients. Mix well, cover, and refrigerate for at least 1 hour.
  5. Divide dough into 14 balls (~70g). Flatten into rectangles and fold. Brush tops with milk and dip into topping.
  6. Place on a baking sheet, slash tops, and let rise for another 30 minutes.
  7. Bake at 200°C (392°F) for 12–15 minutes until golden.
  8. Mix cornstarch mixture. Coat marinated chicken and fry at 175°C (350°F) until golden. Drain.
  9. Mix sauce ingredients. Toss fried chicken in the sauce until coated.
  10. Slice buns open and fill with sauced chicken. Add fresh veg or extra sauce as desired.

Notes

Use a thermometer to control oil temperature. Marinate chicken overnight for deeper flavor. Customize spice level by adjusting sambal or chili sauce. For meal prep, store buns and chicken separately to avoid sogginess.