Description
These Cheesy Dynamite Chicken Buns are a delicious fusion of fluffy, golden bread rolls filled with spicy, juicy fried chicken, topped with a cheesy and flavorful seasoning. With a creamy, spicy sauce complementing the crispy chicken, this recipe offers an exciting flavor explosion perfect for parties, snacks, or impressing your friends. The combination of homemade dough, marinated chicken, and a cheesy topping makes each bite a delight.
Ingredients
Dough
- 75 ml water
- 200 ml milk (37-40°C)
- 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 fillet
- 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)
- Sunflower oil (for frying, amount as needed)
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
- Activate Yeast: Combine lukewarm water, lukewarm milk (37-40°C), honey, and instant yeast in a bowl. Mix thoroughly and let it sit for 5 minutes to activate the yeast.
- Make Dough: Add the beaten egg and sunflower oil to the yeast mixture and mix well. Incorporate flour, salt, and butter, then knead either by stand mixer on medium speed for 8-10 minutes or manually for 10-12 minutes until the dough is smooth and cohesive. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
- Prepare Topping Mixture: In a small bowl, combine Parmesan cheese, cayenne powder, onion powder, and black pepper powder. Mix well and set aside.
- Marinate Chicken: Wash and cut chicken fillets into bite-sized pieces. Place in a bowl and add salt, onion powder, garlic powder, cayenne powder, black pepper, sambal oelek, soy sauce, and beaten egg. Mix thoroughly, cover, and refrigerate to marinate for at least 1-2 hours, preferably overnight for enhanced flavor.
- Divide and Shape Dough: Deflate the risen dough and divide into 14 equal parts of approximately 70 grams each. Roll each piece into a smooth ball.
- Roll and Fold: Roll each dough ball into a rectangle measuring approximately 15 x 13 cm (6 x 5 inches). Fold the dough in half lengthwise.
- Brush Dough: Brush the dough surface with milk to help the topping adhere and promote browning.
- Apply Topping: Dip one side of each folded dough piece into the prepared Parmesan topping mixture, ensuring an even coating.
- Final Proof: Place the dough pieces on a baking sheet lined with parchment paper. Make several small slashes on the top of each bun to allow steam to escape. Let them rise for another 30 minutes or until doubled in size.
- Bake Buns: Preheat the oven to 200 ℃ (392 °F). Bake the buns for 12-15 minutes or until they turn beautifully golden brown. Monitor closely as baking times may vary depending on the oven.
- Prepare Cornstarch Coating: In a bowl, mix the cornstarch, salt, black pepper powder, and onion powder thoroughly.
- Coat Chicken: Remove the marinated chicken from the fridge and thoroughly coat each piece in the cornstarch mixture. Arrange coated chicken pieces on parchment paper.
- Fry Chicken: Heat a shallow layer of sunflower oil in a skillet over medium heat, aiming for about 175 ℃ (350 °F). Fry the chicken pieces until golden brown and cooked through, then drain on paper towels to remove excess oil.
- Make Sauce: In a bowl, combine mayonnaise, chili sauce, and sambal oelek. Mix well until smooth and uniform.
- Toss Chicken in Sauce: Add the fried chicken pieces to the sauce and toss until they are evenly coated with the creamy, spicy mixture.
- Assemble Buns: Fill the baked buns with the coated spicy chicken, optionally adding fresh vegetables and extra sauce for additional flavor and texture. Serve immediately for best taste and texture.
Notes
- Ensure milk is lukewarm (37-40°C) to prevent killing the yeast, which can inhibit dough rising.
- If using a stand mixer, knead the dough 8-10 minutes at medium speed; manually knead for 10-12 minutes.
- Marinate chicken for at least 1-2 hours in the fridge for maximum flavor, ideally overnight.
- Cut chicken into smaller pieces or strips for even cooking and better fitting inside buns.
- Check oil temperature with a thermometer; keep at 175 ℃ to avoid burning the outside while the inside remains raw.
- Adjust sambal quantity in sauce to your heat preference; adding lime juice to the sauce can provide extra freshness.
- Keep an eye on the buns while baking as oven temperatures and times can vary.
